Apricot Tart

This freeform tart or crostata really showcases apricots at their finest; I could think of no finer way to treat the luscious fruit from Warner’s Farm in my Ottawa Farmers’ Market August Farmers’ Feast basket. Because apricots have such tender skin, there’s no need to peel the fruit. You can adjust the quantity of sugar in the filling to suit your tastes – simply bake the fruit first per the directions, then taste and add a little more sugar if you like, before you put the fruit in the crust.

A rustic apricot tart showcases this fruit in an attractive and delicious way.

A rustic apricot tart showcases this fruit in an attractive and delicious way.

Ingredients

Pastry:

  •  1 ¾ cups (445 mL) all purpose flour
  • 1 tablespoon (15 mL) white sugar
  • ½ teaspoon (2.5 mL) salt
  • 6 ounces (175 mL) unsalted butter, at room temperature and cut into small pieces
  • 1 egg yolk
  • 4 tablespoons (60 mL) cold water

Filling:

  •  2 pounds (900 grams) fresh apricots, washed and quartered (approximately 6 cups prepared fruit)
  • ½ cup (125 mL) white sugar
  • 2 tablespoons (30 mL) freshly squeezed lemon juice
  • 3 tablespoons (45 mL) butter, in chunks

Glaze and topping:

  • 1 egg white, slightly beaten
  • 1 tablespoon (15 mL) white sugar
  • 1/3 cup sliced almonds

Method

  • Preheat oven to 400°.
  • Place flour, sugar and salt into food processor. Add butter.  Pulse with on and off motion until mixture resembles bread crumbs.
  • Beat egg yolk lightly, add water. With machine running, add liquids to flour mixture, then immediately turn off machine.
  • Turn mixture (it will still be crumbly) out onto lightly floured surface and gently knead together into a ball.
  • Flatten mixture into a circle, wrap in plastic and refrigerate for one hour.
  • Place fruit slices in a baking dish, sprinkle with lemon juice and sugar, then dot with butter. Bake for about 10 minutes until fruit is just tender but not mushy.  Let cool to room temperature.
  • Roll out chilled pastry between 2 sheets of parchment paper, lightly flouring dough, to a 12” or 13” (30 – 35 cm) circle.
  • Transfer pastry to parchment-lined pizza pan or large baking sheet (edges of dough can overlap edges of sheet for now). With a slotted spoon, add fruit to centre of pastry, leaving a 3” (7.5 cm) empty border.
The fruit will continue to shrink as it cooks so don't worry about overfilling the pastry.

The fruit will continue to shrink as it cooks so don’t worry about overfilling the pastry.

  • Reserve fruit juices in baking dish.
  • Fold pastry border up over fruit, leaving the centre of the pie open (so fruit shows in centre).
  • Glaze pastry with egg white, pressing folds gently to seal, then sprinkle with pastry with sugar. Scatter sliced almonds over exposed fruit.
Many people find a freeform pie easier to assemble and serve.

Many people find a freeform pie easier to assemble and serve.

  • Bake on middle rack in oven for about 25 minutes or until pastry is uniformly golden.
  • Boil down any fruit juices (you can do this in the microwave) until slightly thickened (about 2 minutes), then pour juices into centre opening of tart to glaze the fruit.
  • Serve warm or room temperature.

Serves 8.

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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3 Responses to Apricot Tart

  1. Looks so delicious Paula!!! YUM!!! 🙂

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