Friday, July 29, 2011

Apricot Tart with Cots from Washington

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.

Apricot Tart

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.


  1. Mmmmm but that leaves my mouth watering!! Diane

  2. What a lovely tart Susan. I don't think I could do it without my cookbooks. Good for you for tweeking.

  3. I'd say your improvisation turned out very tasty--and lovely to see.


  4. Mmmmmm looks amazing!

    I have a "Flash-Back-Friday" hop going on right now--I would love for you to link up an old post!

    Happy Friday!
    Cookin' for my Captain FBF

  5. There's nothing like fresh fruit tart - soon there will be plums too!

  6. Gosh, that looks wonderful. The apricots shine. I'm loving all the fresh fruits!

  7. What a beautiful apricot tart. Being so fresh, it had to be delicious.

  8. Looks like you have perfected a simple fresh fruit pastry and, in my book, that is top of the line!

  9. Oh Susan, I adore apricots (and miss our apricot tree!)

    This tart looks divine, and bring on the apricot jam... please. :) xoxo

  10. The tart looks so fresh. My grandmother loved apricots and I can't eat one without thinking of her :)

  11. Apricot tart sounds so wonderful! I can just imagine the flavor. Apricot jam too is so very good.

  12. I don't have any apricots, but I have a bag full of pluots (which I love,love,love), and think they will be just lovely in this tart. Thanks for the great recipe!

  13. Susan, I see a road trip east of the mountains in my very near future thanks to this posting. Eastern Washington here I come.

    I try to grow apricots in the Puget Sound region but even as an optimist, I'd have to say, forget about it, and make the trip to Yakima!