This is kind of a long recipe but oh so worth it when your done making it. The sorbet will be your new favorite hot summer day treat that is just refreshing, while the tart is the type of snack to make you feel at home and it makes your house smell AMAZING!
- 1/2 cup almond flour
- 1/2 cup confectioners’ suger
- 1/2 stick (2 oz) unsalted butter softened
- 1 large egg
Make the almond cream by combining the flour, sugar, butter, and egg in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed until well combined and fluffy, about 2 minutes.
- 2 3/4 cups all-purpose flour
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 1 stick (4 oz) cold unsalted butter, cut into 1/2 inch pieces
- 7 tablespoons vegetable shortening
- 3/4 teaspoons white vinegar
Make the dough using a stand mixer fitted with the paddle attachment, mix the flour, sugar, and salt in the mixer bowl until well combined. Add the butter and vegetable shortening and continue to mix until crumbly, about 1 minute. Add 3 tablespoons of cold water and the vinegar and mix until completely absorbed. Wrap dough in plastic wrap and refrigerate for 1 hour Using a lightly floured rolling pin, roll out dough on a cool, lightly floured surface to a 1/8 -thick thickness. Press the dough into 9×9-inch baking pan and trim off any excess dough hanging over the edge. freeze for 1 hour.
Apricot sauce and topping
- 4 apricots, pitted and chopped
- 3 tablespoons simple syrup
- 1 teaspoon freshly squeezed lemon juice
- 15 apricots, pitted and cut into thin slices
- 6 tablespoons of sugar
Blend the chopped apricots, simple syrup, and lemon juice in a blender until smooth, strain the sauce through a fine-mesh strainer set over a small bowl and discard the solids. cover and refrigerate.
Preheat the oven to 350 F. Remove the tart shell from the freezer. Spread the almond cream evenly over the bottom of the tart shell. Arrange the apricot slices over the almond cream. sprinke the top with sugar and bake until the crust is cooked through and golden brown, and apricots are tender, rotating the pan halfway through, cook for about 45 minutes. Let the tart cool for about 10 minutes.
combine 1 1/2 cups of sugar and 1 1/2 cups of water in a medium saucepan over medium–high heat. bring to a simmer, stirring until the sugar fully dissolves. Remove from heat and allow to cool
- 6 bags of chamomile tea
- 2 cups lemon syrup
- 1/4 cup light corn syrup
Bring 2 cups of water to a boil in a small saucepan over high heat. Remove the pan from the heat and submerge the tea bags in the water. allow to cool and then steep overnight in the refrigerator. Remove the tea bags and discard. Whisk the lemon syrup and corn syrup into the tea. Freeze in an ice cream machine according to the manufacturer’s instructions.
- 2 cups of simple syrup
- 2 tablespoons of lemon zest
- 1 vanilla bean split lengthwise and seeds scraped
comibine the simple syrup, vanilla bean and seeds, and lemon zest in a medium saucepan over medium-high heat and bring to a boil. Remove the pan from the heat and allow to cool. refrigerate overnight. strain the syrup through a fine mesh strainer and discard the solids.
To serve cut the tart into squares and spoon the apricot sauce on the side of each piece. serve with a scoop of the sorbet atop the apricot sauce.