Greengage tartlets with sabayon

Greengage tartlets with sabayon

By
From
How to Cook Pastry
Makes
8 tartlets
Photographer
Peter Cassidy

This recipe is a lovely way to present greengages when they are in season, but it also works well with other stone fruit such as plums, apricots and peaches. All the component parts of the dish (except the sabayon) can be prepared in advance and assembled at the last minute. You will need eight 10cm tartlet tins.

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
or 1 quantity Pâte sablée
extra flour, to dust

For the greengages

Quantity Ingredient
16 ripe greengages
200g granulated sugar
250ml water
1 vanilla pod

For the sabayon

Quantity Ingredient
4 egg yolks
2 tablespoons caster sugar
50ml sauternes
50ml double cream

Method

  1. Line the base of 8 tartlet tins, 10cm in diameter, with small circles of baking parchment. Divide the chilled pastry into 8 equal pieces and reshape into flat discs. Cover all but one of the discs with cling film and return to the fridge.
  2. On a lightly floured surface, roll out the pastry disc into a circle about 13cm in diameter and 2mm thick. Use to line one of the tins, cover with cling film and place in the fridge. Repeat with the remaining discs of pastry. Chill until completely firm to the touch, 20–30 minutes. Meanwhile, heat the oven to 190°C.
  3. Blind bake the individual pastry cases for 10–15 minutes, ensuring the paper is pushed well into the corners of the pastry and the excess paper is folded over the edge of the cases, to help prevent the pastry from browning. Remove the beans and papers, taking care as the pastry will still be delicate, and bake for a further 5 minutes until the pastry is cooked through but not overly coloured.
  4. Allow to cool in the tins for 1 minute, then gently release the pastry cases from the tins (they will stick if left to cool down). Transfer to a wire rack and leave to cool completely.
  5. Cut the greengages in half and remove the stones. Put the sugar and water in a medium saucepan and heat gently until the sugar has dissolved, stirring occasionally. Split the vanilla pod lengthways, scrape out the seeds and add these and the empty pod to the sugar syrup. Add the greengages and poach over a gentle heat until soft but still retaining their shape.
  6. Remove the greengages from the heat and set aside to cool in the syrup, then as soon as they are cool enough to handle, peel off and discard the skins. Return them to the syrup and set aside to cool.
  7. For the sabayon, put the egg yolks, sugar and half the Sauternes in a heatproof bowl big enough to sit over a saucepan of simmering water. Set the bowl over the pan, making sure the base is not in direct contact with the water.
  8. Using a hand-held electric whisk, whisk the mixture for up to 10 minutes until it has increased in volume and is light and mousse-like. Remove the bowl from the heat and continue to whisk until the mixture is cool (this will take several minutes).
  9. Meanwhile, in a separate bowl, whip the cream to soft peaks, then fold it into the sabayon with the remaining Sauternes. Chill until ready for use (but for no longer than a couple of hours otherwise it may separate).
  10. Remove the greengages from the syrup and carefully spoon 4 halves into each pastry case. Top with a generous spoonful of cold sabayon and use a blowtorch to lightly caramelise the sabayon. Serve immediately.
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