2019-06-01+Woman+and+Home

BeautifulBritishapricotsarenow

attheirpeakuntiltheendofAugust.

Serves8-10• Readyin1hr,pluschilling

300gall-buttershortcrustpastry

12-14apricots,stonedandquartered

150mlelderflowercordial

250gsoftunsaltedFrenchbutter

125ggoldencastersugar

250ggroundalmonds

1-2tspvanillabeanpasteorextract

2 eggs,beaten

6tbspapricotjam

icingsugar,todust

1 Rolloutthepastryto5mmthickness

andusetolinea 23cmloose-bottomed

tarttin,sotheedgesoverhangslightly.

Prickthebaseandchillfor20mins.

2 Heattheovento180C,GasMark4.

Linethepastrywithgreaseproofpaper

andfillwithbakingbeans.Placeona

bakingtrayandcookfor20mins.Remove

thebeansandpaper,andbakefora

further15-20mins,untilverypalegolden.

3 Puttheapricotsin a panwiththecordial

andbringtoa gentlesimmerfor8mins,

untiltenderbutstillholdingtheirshape.

Removetheapricotsusinga slotted

spoonandleavetocool,thensimmer

thesyrupuntilit’sreducedbyhalf.

4 Forthefrangipane,beatthebutter

andsugartogether,untillightincolour.

Addthealmondsandvanillaand

continuebeating.Addtheeggs,

a littleata time,untilcombined.

5 Spread4tbspjamoverthepastry,

thenspoonthefrangipaneover.Bake

thetartfor40mins,untilgolden.Set

asidetocoolslightlythenarrangethe

apricotsontop.Mixtheremainingjam

with1tbspofthepoachingsyrup,brush

overthetop;sprinklewithicingsugar.

Perserving:Cals280,Fat6.2g,

Satfat3.7g,Carbs39gw&h

Apricotfrangipanetart

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Cook’s Tip

You can make

the frangipane tart

a day ahead, adding

the apricot topping

up to an hour before

serving.

Baked salmon with

fennel and Pernod

the anise flavour of pernod infuses

with the fish beautifully, further

enhanced by the aniseedy taste of

fennel. A great way to use up any

remaining duty-free!

Serves 10 • Ready in 1hr 30mins

50g butter

1 bulb of fennel, very thinly sliced

2 leeks, white part only, thinly sliced

zest of 1 large lemon and 1tbsp

lemon juice

150ml fish stock

3tbsp pernod

2tsp Dijon mustard

2 whole sides of salmon, approx

1.8kg in total

small bunch of dill, chopped

1tsp sunflower oil

1tsp black peppercorns, crushed

1tsp flaked sea salt – we love

La Baleine from France, look out

for the whale logo

1 Heat the oven to 200C/Gas Mark 6.

Line a large baking tray or roasting

tin with non-stick baking paper. Melt

the butter in a large frying pan, add

the fennel and leeks, and cook over

a medium heat for 5mins, stirring until

lightly softened.

2 Add the lemon zest and fish stock,

bring to the boil, then reduce the heat

to a simmer for 15mins until the stock

has evaporated.

3 Add the Pernod, lemon juice and

mustard, and cook for 3-4mins until

the filling is quite sticky.

4 Soak 5x35cm lengths of kitchen

string in water for a few mins, then

lay them across the width of the

tin at regular intervals.

5 Place a fillet of salmon on top,

skin-side down, then spoon over

the filling and scatter with dill. top

with the second fillet, skin-side up,

and rub over the oil, then season

generously with salt and freshly

ground black pepper. tie each piece

of string to secure. Roast for 45mins

or until cooked through.

Per serving: Cals 381, Fat 24g,

Sat fat 6g, Carbs 16g