AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Apricot tart recipe10/20/2023 ![]() Apricot tarte tatin was the better choice. I had leftover puff pastry in the freezer. I’d had Mary Berry’s wobbly patisserie perfection in mind, apricot humps snugly quilted in shortcrust pastry, hidden away with a little marzipan filling. ![]() I finished my half, then looked at Matheo’s, wondering if he was willing to share.Ĭoincidently, one of my bucket list dishes of 2022 is apricot tart. But with each juicy mouthful, the distinct tartness of apricot came through underneath that ripe sweetness. With the first bite I felt more certain it was, in fact, a peach – what apricot is this sweet? Juice ran down my wrist. At first, I thought Fafoo had said apricot but meant peach? I’ve seen apricots – they are small, hard and look like orange rocks. Both the toddler and I each received a half of the pinkest, ripest apricot I had ever seen. Cheeky Mathéo is already a teenager in baby-form and can raise his eyebrows suggestively in the perfect imitation of a roguish Casanova. One day, the guys went to the nearest city to buy food and supplies, leaving Fafoo, Mathéo and I behind. But anyway, let me get on with those apricots. There is only one down side to this gourmet holiday – each time I come away with every inch of my skin sporting a new bulbous mosquito bite. This is the second time Gaylord and I have visited the vineyard, and, despite the heat, we eat like pigs at the trough thanks to Fafoo’s cooking and the glut of fresh vegetables growing in rows around the vineyard. Thanks to food tech lessons, working in professional kitchens, and just general anxiety, I’ve never been that good at throwing caution to the wind when it comes to lukewarm shellfish.) She and her partner Jérémy, two of the most generous people I have ever met, who are also terrible over-feeders, and their 1-year-old son Mathéo were staying at Jérémy’s father’s vineyard in the countryside, amidst the dusty deserted stretches of open fields and mountains.Ī steady humming and fluttering of insects, along with the barking of the dogs, was the musical accompaniment to the peacefully hot days and nights sitting outside on the terrace, playing dice and eating laden spreads of lasagne or calamari and gratinéed oysters – oysters topped with cheese and crème fraiche and grilled until bubbling (yes, they’re fully cooked!) a new dish for me and one that I was surprised to find I liked immensely. Gaylord and I went to visit his best friend Fafoo. This spiced apricot tarte tatin might do the trick.Ī few weeks ago, I ate the best apricot of my life. But how about this – once cooked, they collapse into soft supplication, a vehicle for caramel and spices, and are best served in something naughty and highly unsuitable for that crucial ‘summer body’. Eaten raw, an apricot from the supermarket is nothing special. One of those fruits is the much underrated apricot. This season can claim proud responsibility for the best fruits of the year. However, I will admit defeat in favour of summer fruits. My favourite foods usually involve pastry or suet, I mean, I love lard for goodness’ sake. Best of all, it is easy to prepare and the oven does most of the work.I’ve never kept it a secret that I’m a winter girl at heart. ![]() The base is not too sweet and really lets the apricots shine. The base of this Gluten-Free Apricot Almond Tart is a gluten free almond mixture made with ground almonds, eggs (I use pasture-raised eggs from Nature’s Yoke), powdered sugar, and butter. ![]() If apricots aren’t yet available, you can use canned sliced peaches instead. Generally it’s between the end of April until mid to late July. The boys have long since grown and for the most part have stopped making messes that I have to clean up and we have moved to the other side of the continent but come apricot season and my thoughts still turn to ways I can make the most of the short time these delicious fruits are available.Īlthough it isn’t quite apricot season, we’re coming up on it pretty soon. We had eleven fruit trees on our property including several apricot trees.Įvery apricot season it was a race to use up the fragile, sun-ripened apricots before the birds got to them or worse, before the little hellions that were my boys decided that the apricots were the perfect summer version of a snowball and began to toss the honey nectar filled orbs at each other, turning my yard and patios into a sticky, oozing mass of coral colored gunk. For years I lived in an area of California that was once a fruit orchard valley before it became Silicon Valley.
0 Comments
Read More
Leave a Reply. |