Almond Tart with Apricot Jam, Poached Apricots, Osmanthus Gelée, and Smoked Earl Gray Ice Cream
For the Dough:
Preheat the oven to 350˚F. In bowl of mixer with paddle, cream butter with powdered sugar until smooth. Add flour and almond flour and mix until smooth. Add egg and mix until dough comes together. Transfer dough to parchment paper and cover with plastic wrap. Flatten dough between parchment and plastic wrap into circular shape. Roll dough out until about 1/8-inch thick. Refrigerate dough for at least 30 minutes. When chilled, place dough on a 9.5x.75-inch ring mold and gently press the dough along the sides of the mold making sure that it is even and that there are no holes in the dough. Using a pairing knife, trim excess dough from edges. Refrigerate tart shell until chilled, about 20 minutes. Transfer to oven and bake until light golden-brown, about 20 minutes. Let cool before filling.
For the Apricot Jam:
Place apricot purée in large pot and reserve. In bowl, mix sugar and pectin until pectin is evenly dispersed. Slowly add pectin mixture to purée, whisking until combined. Place pot over high heat and stir mixture constantly, ensuring it doesn't stick to bottom of pot. When mixture boils, continue stirring at one minute intervals until jam registers 102˚C. Remove from heat and stir in lemon juice. Pour jam into shallow half-hotel pan and press plastic wrap to surface. Let cool to room temperature.
For the Almond Cake Batter:
In bowl of mixer with paddle, combine almond paste and sugar. Mix on low speed to sandy consistency. Mix in butter until mixture is fluffy and smooth. Add eggs one at a time, incorporating one fully before adding the next. Add flour and zest. Mix until combined and smooth. Reserve for tart assembly.
For the Poached Apricots:
Combine all ingredients in a large vacuum bag and seal tightly. Fill a medium pot with 3 liters water and bring to boil. Remove from heat and place bag in water. Allow to slowly cook for 1 hour. Strain mixture and reserve cooking liquid for gelée.
For the Osmanthus Gelée:
Soak osmanthus leaves in cold water for 10 minutes. Drain and dry leaves on paper towels. Combine leaves and apricot cooking liquid in Thermomix. Sprinkle in xanthan gum, locust bean gum, and sugar. Turn Thermomix to second speed, and set temperature to 100˚F. When mixture registers 100˚F, increase speed to 6 and mix 1 to 2 minutes. Pour mixture into half-hotel pan and seal in vacuum sealing machine at 100%, until all air bubbles are gone. Return mixture to clean
Thermomix and mix on second speed until temperatures reach 100˚F. Line half-sheet pan with acetate and lightly coat with non-stick spray. Use paper towel to spread spray evenly on acetate. Working quickly, pour mixture on acetate, moving pan from side to side, to create thin layer of gelée. Transfer gelée to refrigerator until cold enough to cut with knife.
For the Almond Purée:
Combine almond milk and gellan gum in high-speed blender. Mix 1 to 2 minutes. Pour mixture into medium pot over medium-high heat, whisking continuously until boiling and cook for 1 minute. Remove from heat. Make a slurry of calcium gluconate and water. Whisk slurry into hot almond milk mixture. Quickly pour mixture into bowl and chill in ice bath. Do not stir. When chilled and firm, cut into small pieces and transfer to blender. Purée until smooth. Do not overheat purée. Strain purée through chinois. Combine 400 grams almond purée in clean blender with almond powder, almond oil, sugar, and salt. Blend on low speed, slowly adding xanthan. Increase speed to medium high. Continue blending 2 to 3 minutes. Strain purée through chinois into sealable container and refrigerate.
For the Apricot Purée:
Combine apricot purée, low acyl gellan gum, and hexametaphosphate in blender. Blend on medium-high speed for 3 minutes, allowing the gellan gum to hydrate. Pour purée into medium pot and bring to a boil, whisking constantly. When boiling, continue to whisk for 1 minute then remove from heat. Make a slurry with calcium gluconate and water. Whisk slurry into hot apricot purée until combined. Pour puree into bowl and chill in ice bath. When chilled and firm, cut purée into small pieces and return to clean blender. Purée on high speed. Strain through chinois and reserve.
For the Earl Gray Ice Cream:
In medium saucepan, heat milk, cream, and half the sugar. In bowl, whisk together egg yolks and remaining sugar. When milk mixture boils, slowly pour hot liquid into the yolk mixture, whisking constantly. Return mixture to saucepan and cook over medium-low heat, stirring frequently, until mixture coats back of wooden spoon. Pour into bowl, add smoked tea, and infuse about 20 minutes. Strain through chinois into bowl and chill in ice bath. When custard is chilled, spin in ice cream machine according to manufacturer’s instructions.
To Assemble and Serve:
Preheat oven to 350˚F. Spread smooth layer of Apricot Jam on surface of tart shell. Spread Almond Cake Batter on top, filling shell to its rim. Bake until golden brown and firm to touch in center, about 30 minutes. Cool completely. Spread a spoonful of Almond Purée onto serving plate. Place slice of tart on plate and garnish with Apricot Purée, Poached Apricots, a scoop of Earl Grey Ice Cream, a piece of Osmanthus Gelée, and Freshly Grated Almonds.