sugar apricots

I came back with a bunch of Turkish sugar apricots from my latest grocery expedition. They looked so cute and delicious, and they’re quite a bit smaller than regular apricots. And yes, they live up to the expectation of the name – they really are sweeter.

So what to make with them? This nectarine galette came immediately to my mind – rustic and flaky, and perfect for fresh seasonal fruit. It’s easy enough to make – I used a bit too much water while bringing the dough together, so it was a bit sticky, but sticking it in the fridge helped . I forgot to take it out in time to roll it out, and since I didn’t want a finished tart that was done around 11pm, I placed the rolled out dough in the freezer, just long enough for the dough to firm up, but not long enough to freeze. If you’re doing the same thing, make sure you check on your dough frequently and that you don’t get side tracked, otherwise you have a frozen dough with lovely cracks. Which defeats the whole no-tear concept and the juices will run out.

I used up every single apricot – sadness, since I wanted to eat at least one. But it sure did look pretty, with all those apricots arranged. I placed the tart on a pizza stone, which was great, and the tart came out really nicely. It’s easy peasey to make (God, I sound like one of those Food Network Chefs – I can’t remember who says that), and the crust is lovely and flaky and delicious. I made one with plums, and it’s just as good.

fruit tart
apricot tart, plum tart – baked on a pizza stone
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