7.22.2011

Apricot Tart


Can you handle just one more fruit dessert? Grab some fresh apricots next trip to the market and make this divine tart. My favorite fruit dessert this summer. So far anyway. Of course, like so many of my other favorite pastries, this recipe comes from Pastry Studio. I made it in a rectangular pan with a removable bottom, but you could make it in individual tart pans or a large round one.


I do have one piece of advice: I suggest you follow the directions more carefully than I did for making the crumb base/topping. Do not over mix!
I let the machine go a bit too long and got more of a dough than a crumble. Stop the food processor when it's still crumbly. (Not that my tart wasn't delicious anyway but it's supposed to look like this.....a cornmeal CRUMB tart!) You can always do the final tossing by hand.
The tart isn't overly sweet so you might want to have some ice cream or sweetened whipped cream handy for any guests or family with a decided sweet tooth. I loved it just the way it was. I like a tart tart. Hah! You know what I mean.


Apricot Cornmeal Crumb (sort of) Tart
From Pastry Studio


Ingredients for the crumble:
8 fresh ripe apricots
1/4 cup water (yes, I know it doesn't sound like enough, but it is)
1/4 C + 2 T sugar
1/2 vanilla bean (I used 1/2 teaspoon vanilla bean paste)
pinch of cinnamon

Ingredients for the filling:
2 cups flour
1/4 cup + 2 tablespoon fine cornmeal
3/4 cup sugar
1/4 teaspoon plus 1/8 teaspoon salt
6 oz (1 1/2 sticks) cold butter, cut into small pieces
3 egg yolks
1/4 cup + 2 tablespoons sour cream

Method:
Cut the apricots in half and remove the pits. Combine the water and sugar together and bring to a simmer. Split and seed the vanilla bean (or add the vanilla bean paste) and add to the syrup along with the apricots and the cinnamon. Lower the heat to a low simmer and cook the mixture until the apricots starts to  look a bit like jam but still hold their shape. Take off the heat and pour into a strainer placed over a bowl to drain. Set aside to cool.

Preheat oven to 350 degrees.

Whisk together the flour, cornmeal, sugar and salt and place in a food processor. Add the butter pieces and pulse just enough to begin to break the butter up into smallish pieces. Mix the yolks and sour cream together and add to the food processor. Pulse just a few times until the mixture looks like it’s coming together but is still rather crumbly. Do not over mix. Pour into a large bowl and toss gently with your hands.

Place about 2/3 of the dough crumbles into a 9” tart pan with the bottom lined with parchment. Gently spread an even layer to the edges and press lightly without compressing it too much. (Because I had dough at this point and not crumble, I was forced to press it more into a crust and I also pushed it up the sides a bit.) Cover the bottom of the pan completely so there aren’t any holes. Layer the cooled apricots evenly on top, leaving about a little border around the edge. Sprinkle the remaining dough crumble over the top of the apricots. Be sure to spread some out to the edges of the tart pan to form a border. 

Place the tart on a sheet pan lined with parchment and bake for about 35 minutes. Cool completely before removing from the tart pan to serve.



48 comments:

  1. I have been LOVING fruity desserts lately, so ABSOLUTELY keep bringing em on! I never buy apricots cause they're so hit or miss when it comes to flavor...but with a tart like this, I'll definitely be picking some up!

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  2. Love this cornmeal crust Barbara. Keep the summer tarts coming.
    Sam

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  3. One can never have enough dessert--especially when fresh fruits are available! I'd love a slice with my coffee right now.

    Best,
    Bonnie

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  4. the tart looks wonderful!

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  5. Barbara, I don't think there are ever too many fruit desserts in summer... it is their time and I for one am a very welcome audience. The had gorgeous apricots in the farmer's market last week... would love to try this.

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  6. A scrumptious tart! I really love the crumb topping. *drool*

    Cheers,

    Rosa

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  7. Keep the fruit desserts coming! I love a good crumble, no better dessert out there. Thanks

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  8. It looks delicious..I have done that too in the past..and I am sure in the future with crumb tops:) You are right..overmixed makes a difference..

    But still good..then other times so crumbly it all falls off:)

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  9. I can always handle another desert daaaahling, and this is quite a beauty. I've been wanting to do an apricot desert but haven't gotten around to it. Your tart looks so beautiful and golden.
    *kisses* HH

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  10. This time of year, I live for fruit, so bring it on! We've gone back to "pot luck" board meeting meals, and I'm up for September... this looks pretty portable...

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  11. This looks incredible. Sadly I've eaten the last apricot from our tree, but maybe I can score some from my neighbors.
    Mimi

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  12. It really is a gorgeous thing, love it

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  13. I like a tart tart also! And by happenstance my apricots are coming on now hot and heavy after a too cool spring!

    yippee for Apricot tart (sort of)

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  14. Love this combo of apricot and cornmeal!

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  15. What a lovely tart, Barbara! I love stone fruit but I can't stand biting into a fuzzy one, like apricots or peaches. I have to peel it first.

    The cornmeal crust sounds so delicious with the fresh apricots!

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  16. The crumb topping looks delicious! I like a tart tart too, but I never turn down a scoop of ice cream.

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  17. I can always handle another fruit dessert! This looks so tasty!

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  18. I love apricots. This is so similar to something I made this week from Fine Cooking with blueberries. When I post I will link back to you for something a little different.

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  19. Apricot tart is an awesome change form the berries! This looks gorgeous. Love the crumble on top!

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  20. This looks fantastic, Barbara! Especially with that topping and those beautiful apricots!

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  21. I always make crumbles by hand..i don't trust processors for that...Anyway the tart looks mouthwatering!

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  22. I can always handle another fruit dessert! This looks incredible and I love the use of cornmeal in the crust. We are completely on the same wavelength, Barbara -- I made an apricot tart this week and will be posting it soon!

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  23. A definite yes on the fruit desserts! I love that the tart is not overly sweet. Looks fantastic!

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  24. looks wonderful you make the best desserts keep them coming :-)

    enjoy the weekend

    Rebecca

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  25. It looks beautiful, and I don't even *do* apricots!

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  26. I long for these desserts all winter, so I try to make as many as I can while the fruit is still around. This looks great, and the cornmeal is a new twist for me.

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  27. Barbara, this apricot tart with streusel topping looks HEAVENLY!

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  28. We had beautiful apricots at the Farmer's market last week. I'll have to give this a try, especially like the "not too sweet" part.

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  29. You know this delightful tart resembles one from the lebanese kitchen in which the dough is divided in half, filled with apricot preserves and the top half is put through a grater. Anyway, apricots and tart are a magic word in my life!

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  30. In the summer, all I eat are fruit desserts!

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  31. wow Barbara apricots is my favorite in summer too! I could eat all the time and never bored me! Je aime!! and this tart look and sound delicious! gloria

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  32. My husband claims that he doesn't like apricots, but I bet I could trick him into liking them with this!!

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  33. Looks like I've missed a whole lot of fruity goodness here Barbara. They all look good. How can you go wrong with stone fruit? Especially cherries and apricots!

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  34. Sweetie, you can keep on posting as many sweet, delicious, tasty, gorgeous treats like this as you want! Love this!

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  35. Hehe definitely! I can save these up for when apricot season comes around again. This looks wonderful Barbara! :)

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  36. The tart looks crisp and delightful, Barbara!

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  37. This sounds wonderful. And you can post as many fruit desserts as you like. I'll never get tired of them!

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  38. Am loving all the fruity goodness happening here , and with this Apricot tart you totally cracked the charts babe!
    Absolutely delightful!
    And boy , wasnt i glad to hear about the Pb jelly bars i tell u!
    Huggies and love sweetest one :-)))

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  39. It looks completely gorgeous - and I ALWAYS have space for a fruit dessert!

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  40. Your apricot tart looks delicious. The perfect ending to a meal that will be light and not too filling.

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  41. What a great way to enjoy summer apricots -- which come and go way too quickly. Yum!

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  42. What a gorgeous dessert. I love apricots and this looks wonderful. I hope you have a great day. Blessings...Mary

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  43. Hi Barbara,

    I like a tart too and your apricot tart looks delicious.
    I can't wait until we have fresh, ripe, juicy apricots in season again.
    Thanks for sharing the recipe.

    Happy week
    Hugs
    Carolyn

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  44. I have never cooked with vanilla bean paste before, Barbara. Do you like it better than extract?

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  45. i've decided that apricots are delicious, and i LOVE their color. this is a fabulous treat, barbara!

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  46. Ooh, I love the look of this. And I even have a rectangular tart pan, wonder if it's the right size? ANyway, thanks for posting this, I might have to try this this week!

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  47. Barbara, this is one of my favorite pastries EVAH and seeing your gorgeous tart is the greatest satisfaction for me! You make a great recipe tester.

    Thanks so much for your constant support of my work. I really appreciate it. Cheers!!

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  48. I think this looks like a winner of a recipe--it is sort of a tart, sort of a bar, or square, a bit like a filled cookie, and it has fresh apricots, and corn meal . WOW.

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