On our short trip to Washington State, we found quite a few fruit stands selling the seasonally ripe apricots. One place we stopped had at least 4 varieties. I did not write down the names (sigh) but the lady I talked to told me one would be excellent for a tart and the other would be wonderful for jam.
So, almost 10 pounds of apricots later, we headed back to Montana. I had to make an Apricot Tart. Just had to.
With much improvising since I am not at home in my kitchen, I came up with this recipe. I looked on the Internet at several and then kind of tweaked and twaddled my way to this ending. Therefore, I really can't give credit to anyone, since I am not sure where all I looked. I knew that these apricots were very fresh and a beautiful color and I wanted the tart to be very simple.
1 1/4 cups flour
1/2 teaspoon salt
1 Tablespoon sugar
1 stick unsalted butter
1/8 to 1/4 cup ice water
I combined the crust by hand and added enough water until it felt right. I then refrigerated it while I worked on the apricots.
1 1/2 pounds apricots (possibly 8 large or 12 small)
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon good vanilla
Half the apricots and cut each side into 2 or 3 wedges. Put in a bowl and add the salt, sugar and vanilla. Toss gently and let set while you prepare the crust.
Arrange the wedges on the rolled out pastry which is about 13" in diameter. Scrape remaining sugar in the bowl over the top of the apricots. Fold up the edges of pastry, extending over the top a short distance.
Bake at 400 degrees for 10 minutes and then reduce the heat to 375 degrees for an additional 40 minutes or until the crust is browning and the apricots are bubbling nicely.
I have never been so fond of apricots as I was this day, cutting into this tart!!
You are wondering about the jam. Well, that is a whole 'nuther story. Stayed tuned because I am not done with it yet.
1st Sunday of Advent
2 hours ago