Saturday, August 13, 2011

Little Golden Fruits


Two apricot trees grew beside the house I grew up in. They were not very big, but every summer they yielded bowls and bowls of little golden fruits which my mother made into jam, platz, and upside down cakes. 

This tart is another way to enjoy the flavor-packed globes of summer. I found it on the Epicurious website. It's not very sweet, in fact, some of the reviewers  found it too tart. I adjusted the recipe slightly from the original. My personal reviewer thought it was just perfect! But then, he usually does.

Apricot Tart

Pastry:
1/2 cup butter, melted and cooled
1/2 cup sugar
1/4 tsp almond extract
1/4 tsp vanilla extract
1/2 tsp salt
2 Tablespoons finely ground almonds
1 1/2 cups flour

2 additional Tablespoons ground almonds

Preheat oven to 350 degrees. Combine the melted butter and the sugar in a medium bowl. Add the extracts, salt, first amount of almonds and the flour. Stir to form a soft, cookie-like dough. Butter the bottom and sides of a 9 inch fluted tart pan with a removable bottom. Transfer the dough to the pan. Using the tips of your fingers, evenly press the pastry along the bottom and sides of the pan. Sprinkle the additional 2 Tablespoons of ground almonds over the bottom.

Bake 15 minutes. (I placed the tart pan on a baking sheet before sliding it into the oven.)

Filling:

1/2 cup heavy cream 
1/2 cup plain yogurt (I used 2 %)
2 egg yolks
1/2 tsp almond extract
1/2 tsp vanilla extract
2 Tablespoons honey
1 Tablespoon flour sifted with 1 Tablespoon icing (powdered) sugar

About 1 1/2 pounds fresh apricots, pitted and halved (do not peel)

icing sugar for garnish

Combine the cream, yogurt, egg yolks, extracts and honey in a medium bowl. Whisk to combine. Whisk in the flour/icing sugar mixture. Pour gently over the pastry in the pan. Place the apricot halves, cut sides up, in concentric circles around the pan, slightly overlapping them.

Bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. Remove from the oven and immediately sprinkle with icing sugar. Cool. Sprinkle with icing sugar again just before serving.

Best served warm, although I put a slice in the microwave for 10 seconds and am eating it as I write this. Slightly tart, a crust with a hint of chew, creamy filling! 


("It's wonderful!" she says, smacking her lips.)




10 comments:

Pondside said...

It certainly looks delicious - and I like the idea of the yogurt instead of cream or sour cream.

Vee said...

I have no idea how to judge how it tastes, but it is a beautiful looking dessert. All those golden orbs...

Elizabethd said...

Looks like a super recipe to try. We have a glut of apricots on the markets here.
Please Lorrie, what is platz?

Andrea Dawn said...

Looks and sounds delicious . . . I bought some plums the other to try the Plum Platz. Haven't done it yet, but maybe tomorrow afternoon.

Ima Weed said...

Mouth watering ! I love tart and apricots.

Brenda @ It's A Beautiful Life said...

Can almost imagine I heard her lips smacking.

What a delicious summer treat!

Roses, Lace and Brocante said...

Thank you Lorrie it looks a wonderful tart.

I'll hold on to your recipe until summer - the apricots will be at their best in January/February here!!

I'll let you know when I make it!
I always love making something recommended by someone!

Shane:))

Regina said...

dear lorrie,
wow that looks delicious.i think it taste very good.thanks for the recipe!!!!!!
i wish you a wonderful week,
bear hugs regina

taylorsoutback said...

Your apricot tart looks delicious - our local fruit market just received a shipment...I will be busy this coming week!

Thank you for sharing.

Katherine said...

Mmm... looks delicious. I'll have to search out some apricots at the Farmer's Market and try your recipe.