Vermouth-Leek Sabayon Tart with Reading Cheese and Apricot

Adapted by
April 2013
Yield: 8 servings


For the Apricot-Vermouth Jam
500 grams apricots, pitted and cubed
220 grams sugar
4 grams apple pectin
200 grams dry vermouth
4 dried apricots, finely diced
Juice of 1 lemon
2 grams salt
For the Savory Tart Shell
100 grams all-purpose flour
4 grams sugar
2 grams salt, thinly sliced
65 grams butter
½ grams egg yolk
20 grams whole milk
For the Vermouth-Leek Sabayon
40 grams leeks
200 grams heavy cream
300 grams egg yolks
150 grams dry vermouth
40 grams sugar
1 coarse salt
To Assemble and Serve
2 cups Spring Brook Farm Reading cheese


For the Apricot-Vermouth Jam:
In a bowl, combine apricots with 200 grams sugar and macerate at room temperature overnight. Transfer macerated apricots and their juices to a small saucepot and cook over very low heat until liquid reduces by half. In a bowl, add pectin into 20 grams sugar and whisk mixture into 100 grams vermouth. Stir mixture into apricots and continue to cook over low heat. Heat the remaining 100 grams vermouth and pour over dried apricots; rehydrate for 20 minutes. Add rehydrated apricots, lemon juice, and salt to the jam. Continue cooking until desired thickness is achieved.

For the Savory Tart Dough:
In a large bowl, sift together flour, sugar, and salt. Cut in the butter until texture resembles a coarse meal. Add yolk and mix to incorporate; stir in milk. Form dough into a disk, cover in plastic wrap, and chill 6 hours. Roll dough into a rectangle, execute a book fold, then repeat. Rest dough in refrigerator 1 hour. Preheat oven to 385°F. Roll dough to 1/8-inch thick and line a 9-inch tart pan or ring. Bake until golden brown, 15 to 18 minutes.

For the Vermouth-Leek Sabayon:
In a small saucepot, combine leeks with heavy cream. Heat to a scald, turn off heat, and steep 20 minutes. Pass through a chinois and chill. Whip cream to soft peaks and reserve in the refrigerator. In a medium, metal bowl whisk together yolks, vermouth, sugar, and salt and heat over a double boiler. Cook, whisking constantly, until mixture is foamy and almost reaches the ribbon stage. Remove from heat and chill over an ice bath, whisking occasionally. Once foam cools, fold in the leek-infused whipped cream. Pour finished sabayon into small dome molds and freeze until set.

To Assemble and Serve:
Fill the Savory Tart Shell with Apricot-Vermouth Jam. Arrange cheese in a fluffy layer on top of the jam. Arrange Leek-Vermouth Sabayon domes on top and thaw completely before serving.