Roasted Apricot and Honey Breton Tart

Ingredients

• egg yolks4
• caster sugar120g
• unsalted butter, softened180g
• plain flour200g
• baking powder5g
• fleur de sel3g
• fresh apricots, halved and pitted600g
• wildflower honey60g
• fresh thyme sprigs4
• unsalted butter (for roasting)30g
• heavy cream200g
• mascarpone100g
• honey (for cream)25g
• vanilla bean1
• lemon zest1 lemon

Method

1. 1.Beat egg yolks and caster sugar until pale and thick. Add softened butter and mix until smooth.
2. 2.Fold in flour, baking powder, and fleur de sel until a soft dough forms. Wrap and chill 1 hour.
3. 3.Press dough into a 24cm tart ring, about 1.5cm thick. Prick the base and chill 20 min.
4. 4.Bake the shell at 175°C for 22–25 min until deep golden. Cool completely in the ring.
5. 5.Toss apricot halves with honey, thyme, and roasting butter. Spread on a lined tray.
6. 6.Roast apricots at 200°C for 15–18 min until caramelised at the edges. Cool to room temperature.
7. 7.Whip cream, mascarpone, honey, vanilla seeds, and lemon zest to soft, billowy peaks.
8. 8.Spread honey cream generously over the cooled tart shell. Arrange roasted apricots on top.
9. 9.Drizzle any roasting juices over the tart. Garnish with fresh thyme leaves before serving.