I feel like with half my posts I provide a St Lawrence Market update. This week, berries and cherries continue to dominate the landscape, but two new players have arrived: apricots and peaches.
I was so excited to see apricots as I had been flipping through David Leibovitz's My Paris Kitchen the previous evening and there was a delicious looking recipe for an apricot crumble tart. I promised myself that if I saw apricots at the market, it would happen.
And here we are.
I love this tart because the crust is crunchy (but not too crunchy) and caramelized and buttery – perfect for containing the juicy apricot filling. As for crumble, I'm sure you all are like me and could eat whole batches raw or cooked.
I ended up buying a springform pan for this recipe and I'm glad I did because it made everything easier. Although if you have a 9 inch tart pan with 2-ish inch sides, you could definitely use that.
- 6 tbsp salted butter, slightly softened
- 1/2 cup sugar
- 2 large egg yolks
- 1 1/4 cups flour
- 1/2 tsp salt
- 3/4 cup whole almonds
- 1/2 cup flour
- 1/3 cup light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp salted butter, chilled and cubed
- 2lb ripe apricots, quartered and pitted
- 3 tbsp sugar
- 1 tbsp arrowroot starch
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of allspice
To make the crust, mix butter and sugar in a stand mixer until fully incorporated and there are no streaks of butter. Add egg yolks and mix until smooth. Add flour and salt and mix until dough comes together.
Butter a 9 inch springform pan and press the dough into the bottom of the pan and 1-2 inches up the side. Ensure the dough is evenly spread, using the bottom of a cup to smooth if needed. Place in freezer for 30 minutes.
Meanwhile, make the crumble. In a food processor, combine almonds, flour, sugar, cinnamon and salt and pulse until almonds are in small pieces. Add butter and pulse until the mixture turns sandy, then starts to stick together in parts. (I did this by hand – chopping the almonds finely and mixing with the dry ingredients, then cutting in the butter with a pastry blender. I then used my hands to pinch and mix until a crumble formed). Chill until ready to use.
Preheat oven to 375F. Remove crust from freezer, line tightly with foil and place pie weights/dried beans/dried rice on the bottom. Bake for 20 minutes, then remove weights and foil and bake for 5 minutes, until beginning to slightly brown.
To make the filling, mix apricots with sugar, starch, vanilla and spices. Don't make it too far in advance, or it will be too juicy.
Pour filling into shell and spread evenly. Sprinkle crumble on top.
Bake at 375F for 40-50 minutes until crumble is browned (it only took me 40 minutes). Allow to cool a few minutes and run a knife around the edge of the tart and let cool for 30 minutes before removing from springform pan.
Adapted from My Paris Kitchen