Sautéed Apricots on Thyme-Honey Whipped Cream

Name: Sautéed Apricots on Thyme-Honey Whipped Cream
Yield: Makes 6 Tarts
Ingredients: 6 fully baked tart shells, made with Standard Tart Dough; 1 tablespoon Vanilla Sugar or granulated sugar; 6 fully baked tart shells, made with Standard Tart Dough; ½ cup honey, preferably thyme; 1 tablespoon unsalted butter; 5 apricots, pitted and cut into 6 slices each; 1 tablespoon Vanilla Sugar or granulated sugar; 1 cup heavy cream; ½ cup honey, preferably thyme

Preparation info

Makes
6
Tarts

Difficulty
Medium

Appears in

Book of Tarts

By Maury Rubin

Published 1995

About

If you whip cream and add honey to it, you get honey-flavored whipped cream. But if you dissolve honey in cream over heat, chill it, and then whip it, the result is a smooth, far more luscious texture. Any honey will work, but the thyme variety is especially tasty with apricots and vanilla.

Ingredients

1 cup heavy cream
½ cup honey, preferably thyme
1

Pastry
Dessert
Pie
Vegetarian

Method

Combine the cream and honey in a small saucepan and heat over medium heat, stirring, until the honey has dissolved. Transfer to a bowl, cover with plastic wrap, and puncture several holes in it with the tip of a paring knife. Refrigerate for at least 4 hours, or overnight.
Melt the butter in a skillet over medium heat. When the butter sizzles, add the apricots