Cakes & Bakes: Apricot dartois

Slice of home-made apricot dartois | H is for Home

I’ve been looking at a tin of apricots in our store cupboard for about 2 years. Every time I opened the door it said, “use me, use me”, but I always reached for something else. But not this week – it was finally the apricots’ time!

Frangipane ingredients | H is for Home Home-made frangipane | H is for Home

I decided on a recipe from Michel Roux’s Desserts: A Lifelong Passion and made an apricot dartois.

Ready-made puff pastry | H is for Home

Dartois is traditionally two layers of puff pastry with a sandwiched layer of frangipane or jam. It can occasionally contain a savoury filling.

Making an apricot dartois base | H is for Home

It’s quite a simple recipe – especially if you’re using ready-made puff pastry – and the pastry cutting is very straightforward too. Don’t be put off by the precision! The amount of frangipane made in the given recipe is HUGE! I halved the recipe (what’s half of 5 eggs? I just used 3 medium-sized ones) it still made half a kilo of the stuff. I set aside the 150 grams needed for the recipe then portioned up the rest into small lidded tubs and froze it all for use at a later date.

Making an apricot dartois pastry lid | H is for Home

The resulting dartois is very attractive and very delicious. I don’t think it would look out of place in a French patisserie’s shop window!

Uncooked apricot dartois | H is for Home

I used tinned apricots, but peaches, pears, plums or figs also work really well. If you’ve got fresh fruit, you can easily poach it beforehand in syrup.

Cooked home-made apricot dartois | H is for Home

Serve warm or cold with a fruit coulis, cream or ice cream.

Peanut butter brownies
Yields 6
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 175g/6oz of unsalted butter
  2. 200g/7oz dark chocolate
  3. 75g/3oz crunchy peanut butter
  4. 125g/4½oz smooth peanut butter
  5. 3 eggs
  6. 175g/6oz of caster sugar
  7. ¼tsp of salt
  8. 50g/1¾oz self-raising flourHome-made peanut butter brownies ingredients
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Instructions
  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. Grease a 30 x 20cm (12 x 8 inch) brownie tin and line it with parchment paper
  3. Put the butter, chocolate and crunchy peanut butter into a heat-proof bowl on a saucepan of simmering water over low heat and warm until just melted
  4. In a separate, small saucepan, gently warm through the smooth peanut butter
  5. Put the eggs, sugar and salt into a large bowl and whisk until the sugar has dissolved
  6. Using a rubber spatula, stir in the melted chocolate mixture and self-raising flour
  7. Scrape the mixture into the prepared tin
  8. Drizzle over the smooth peanut butter in 3-4 straight lines, then 'drag' through the peanut butter with a skewer or toothpick to create a marbled effect
  9. Bake for 20 minutes, until the cake is just firm to the touch, but has a slightly fudgy texture
  10. Allow to cool in the tin for a couple of minutes then lift out the block onto a board using the lining paper and cut it into 6-9 squares
  11. Serve warm or cold, on its own or with a scoop of ice cream or pouring cream
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Adapted from The Low-FODMAP Recipe Book
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