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Posts Tagged ‘Summer cooking’

Berry Apricot Tart

Well we have not had a fresh recipe up here in quite some time.  All I can say is that writing, cooking and photographing the recipes is very time consuming.  Not to mention that sometimes I cook them anywhere from two to ten times.  I don’t post anything that I am not 100% confident on making myself.   To make up for it here is a recipe for a scrumptious dessert I just recently made on Monday.  Its very seasonal correct (Alice Waters would be proud).   After all what could be more summer like then an Apricot Berry Tart?

Serving Size: 6
Total Cost: $12.50
Prep Time: 45 minutes
Bake Time: 1hr 
 

Ingredient List:

  • Crust
    • Flour – 1 ½ cups
    • Sugar – ¼ tea spoon
    • Salt – pinch
    • Butter – 6 table spoons (3/4 stick)
    • Ice Water – 2 ½ table Spoons
  • Filling
    • Flour – 2 table spoons
    • Sugar – 4 table spoons
    • Apricots – 8 (Halved & Pitted)
    • Raspberries – 1 cup
    • Strawberries – 8 (Quartered)
    • Butter – 2 table spoons
    • Almonds – 2 table spoons (crumbed)

Step 1: Make The Dough for your crust – Combine the flour, salt and sugar, whisk together.  Add in the butter making sure you break it into little chunks and then work it into the flour mixture till you have little balls.  Pour in the ice water, adding it as needed to get desired conformity of the dough.  Remember it is better to slowly add the water because you cant take it out once it goes in.  If you do end up using too much water, just add a bit more flour.  Kneed dough with hands till you have a nice ball. Cover in plastic wrap and put in refrigerator anywhere from one hour and no more then 24.

This is what your crust dough should look like prior to rolling.

Step 2: Prep The FillingHalve and pit the apricots and quarter the strawberries.  Preheat oven to 400 F.  In a bowl mix flour and 2 tablespoons of sugar

Your prepped fruit for the filling.

Step 3: Make the TartRoll out dough in a circle about 11” in diameter.  Put flour/sugar mixture from step 2 in center and spread out over dough leaving about an inch all around the perimeter. Arrange the apricot halves, cut side down.  Add the strawberries, cut side down.  Add the raspberries.  Pour three tablespoons of sugar over filling.  Fold crust around fruit.  Put in baking pan lined with parchment paper and bake in oven for total cooking time of 1 hour.  After the first ten minutes, melt 2 tablespoons of butter, pull out tart from oven and brush the melted butter around the crust.  Sprinkle sugar on crust, add crushed almonds on top and put back in oven for fifty minutes or until crust starts to brown.

Filling before folding up crust.

Ready go bake.

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