Drink in the taste of summer
APRICOT TART TATIN WITH BOOZY CREAM BY STUART MCMILLAN OF STRATHEARN DISTILLERY
AS well as being the first traditional single cask distillery to commence production in more than 100 years, employees of Strathearn Distillery in Perth are using their products to create delicious dishes.
Primarily producing gin, Strathearn are also maturing whisky.
Their most recent development is the creation of the world’s first Scottish Cider Brandy alongside Thistly Cross Cider.
Here, distillery manager Stuart McMillan shows you how to make Apricot Tart Tatin with Boozy Cream using Strathearn’s Scottish Cider Brandy.
Summer on a plate.
INGREDIENTS
(Serves 4) 2 tins of apricot halves 80g salted butter, very soft 135g granulated or brown sugar 1 sheet of all-butter puff pastry 100ml Strathearn Scottish Cider Brandy 300ml double cream
METHOD
1. Preheat the oven to 190°C. 2. Empty and drain apricot halves and dry off on kitchen roll. 3. Use 10-inch non-stick frying pan and add 50ml of Strathearn Scottish Cider Brandy and warm slightly then flame to burn off the alcohol . 4. Once flames reduce add sugar then heat until golden brown before adding butter. Before colour of mixture changes and becomes dark, add apricot halves and coat in the sauce. 5. In pan, arrange apricot halves so all domes are facing down. Take off heat and allow to cool for five minutes so the liquid caramelises. 6. On a floured surface, roll out puff pastry 1/4-inch thick. Place pan on top of pastry and use sharp knife to cut out circle about the same size as top of your frying pan. Lift circle of pastry and drape it gently over the apricots. 7. Use your hands to tuck pastry around the edges. 8. Transfer frying pan to oven and bake for 30-40 minutes, until puff pastry golden brown and firm. 9. Leave to cool for 5 minutes and turn out onto a round serving plate. Top tart with boozy cream which you can make by simply whisking the double cream with 50ml of Cider Brandy.