Who doesn’t love stone fruit? I mean aren’t they just the perfect fruits? Sweet and juicy (and apparently cherries lower your blood sugar – who knew?) and always delicious. Stone fruit season started about a month ago, and due to a particularly cool and wet winter, there is a bumper crop of stone fruit this year. Apricots in particular have a short season, so I decided to take advantage of it while I could. Two years ago I made apricot crostadas, last year I was being good and not baking too much, and this year I decided to make a simple, delicious apricot tart. Well, in this case, tartlets. I was in the mood, so why not?
I looked around on the internet and there are not that many recipes involving apricots, probably because of their short growing season. So I decided to take some artistic license and make up a recipe, based on another one. Now there will be one more apricot recipe out there.
I was inspired by this recipe from pastry studio (she has a lot of great recipes, and tips for the less experienced baker so make sure to check out her site), but decided to make proper tartlets in my mini tart pans as opposed to a galette. And I went with my tried and true Sweet Tart Dough that always comes out so delicious and flaky.
When I mixed up the filling I decided that it looked a little dry so to add a bit of flavor I added some almond extract (don’t tell Rocker Dude! I only mentioned it after he had tried a bite 🙂 ) and it really made the tart something special. The filling is still simple enough that the flavor of the apricots really shines through. Even the Little rocker enjoyed the tart, though that might have been because she was watching The Backyardigans Samurai Pie episode and they kept talking about pies.
This recipe would also work well as a tart, if you prefer family style serving.
Recipe (makes 7 4-inch tartlets or one 9 inch tart):
8 apricots, stoned and sliced into eighths
1/4 cup sugar (a bit more if the apricots are particularly tart – baking the apricots makes the tartness come out)
1 Tbsp. flour
1/2 tsp. almond extract
Prepare the tart dough until the refrigeration stage. Preheat the oven to 400 degrees F. Then mix all the filling ingredients together. Let it sit while you roll out the tart dough. Lay the tart dough in the tart pan(s) and place apricot slices in concentric circles to make a decorative filling.
Bake the tartlets for 25 minutes or so, until the crust is lightly browned and the filling is bubbling gently, a full-size tart will take longer, probably about 40 minutes or so. Let cool. Enjoy!