Americans celebrate Memorial Day not only to honor our fallen soldiers but also to kick-off barbeque season! Only, it seemed I was the only one crying for BBQ. I had to bribe my friends with two pounds of Korean-style short ribs to get them to fire up the grill! Usually, barbeque equals pie in my world but this year I picked up a dozen of what looked like scrumptious ripe apricots. I wasn't sure what I wanted to do with them but almonds seemed like a good pairing so I chose to bake a tart instead of traditional pie. I found this Lovely Summer Apricot Tart recipe from Honest Cooking, The Food Magazine.
|ph: Kimberly Hasselbrink, The Year in Food|
Lovely Summer Apricot Tart
8 tablespoons butter, softened
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla
1/2 teaspoon sea salt
1 1/4 cups plus 1 tablespoon flour
2 Tablespoons almond flour plus more for sprinkling
- Pre-heat oven to 350º F. Butter a 9" round tart pan or a rectangular tart pan of your choice.
- To make the pastry crust -- combine the butter and sugar in a large bowl.
- Add the remaining pastry ingredients and stir until combined. I used a pastry cutter to cut in the fat/flour until it resembled course meal. If you squeeze a bit between your fingers, it will stick. It just won't resemble a dough ball.
- Press the pastry crust mix into the bottom and up sides of your tart pan until it resembles a crust.
- Bake the crust for 12-15 minutes, making sure not to burn it.
1/2 cup heavy cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 teaspoon honey
2 Tablespoons almond flour
6-8 apricots, sliced thinly
- Whisk together cream, egg, almond & vanilla extracts, and honey.
- Add in almond flour and stir to combine.
- Arrange sliced apricots in any patter you desire.
- Carefully pour the filling all around the fruit but do not cover it.
- Place tart pan on a baking sheet and carefully slide into the oven.
- Bake for 30 minutes, check to see if done. If not, continuing baking up to 20 additional minutes, checking frequently to make sure you don't burn it.
- Remove tart from oven and let cool completely.
This tart was absolutely delicious! Slightly tart, rich in creaminess, but with a sweet crust. Perfect foil for BBQ.