"Apricots never had it so good"
Apricot / Pecan / Caramel
Father's Day Pick
By all appearances, the inmates at Bedlam have opened a Cinnabon franchise. Good thing Dad has a sweet tooth.
To be honest, I was grateful when I woke to see the sunrise this morning, trepidatious as I had drifted to sleep, uncertain if a diabetic coma might overwhelm me in the night. Literally sweet dreams.
The Tortoise is sweet. There's no denying it. But there's a balance to the sweetness at the heart of this pastry - the tart apricot, the nutty toasted pecans and the herbaceous (love that word) brightness of the lemon thyme.
"A boulangerie breakfast, south of the Mason-Dixon line"
After much testing, the body of the pastry came together as a unique cross between a biscuit and a meringue. How does that work?
It's a bit like a buttermilk biscuit / macaron hybrid. Lots of butter is cut into flour and then bound together with buttermilk and egg yolks. The dough is then loaded with fresh, medium diced Apricots. Lastly, and as gently as possible, egg whites and sugar are whipped to stiff peaks and folded into the dough. Unique indeed.
The entire biscuit cake (there's no other way to appropriately describe it) is then sealed with a toasted pecan praline glaze. No bite is free of the sugary shell - nor should it be.
And as if the original inspiration ingredients of apricot, pecan and caramel were not exploding from every surface of this treat, each Tortoise is topped with a dried slice of apricot and a whole toasted pecan.
While they may appear to be anything but simple, I'm happy to report that the recipe is relatively quick and easy. You'll have to try them yourself.
Come back this Sunday for the recipe