In season – Apricot and rosemary tart
De saison – Tarte à l’abricot et romarin
I love summer, partly because I can eat peaches and apricots sans limites! My two favorites fruits are in season, and I only wait for summer to come, just to indulge in juicy peaches, nectarines, and apricots.
My friend Simon in France asked me why I was working so much, aren’t people gone on vacation in July-August in the US?…well it’s true that summer in France and Europe in general, is the dead season, especially July-August, where everything closes and businesses work “au ralenti“. Everyone goes on vacation and big cities are deserted. Well, not here, I cannot tell that this is summer, other than by the fog rolling in the city and the peaches and apricots are on the shelves (which is good enough for me).
I had some whole wheat pâte brisée left that I wanted to use, and decided to make one peach tart and one apricot tart slightly different. The peach tart was sprinkled with vanilla and I added cookies on the crust, so that they absorb the juice of the fruits while cooking. The apricot tart was sprinkled with rosemary and I spread raspberry jam on the crust…so two different flavors. You need to use well ripe fruits, especially apricots if they’re not ripe enough, they tend to be a little acidic and tart, then you need to add more sugar.
Ingredients for 4-6 tartlets
For the crust
- 200 g whole wheat flour
- 100 g butter
- 30 g sugar, soft at room temperature
For apricot tartlets filling
- 1 lb apricots, well ripe and cut in half
- 2 tbs raspberry jam
- 1 tbs brown sugar
- 30 g butter, cut in small cubes
- 1 rosemary sprig
For the peach tartlets filling
- 4 peaches, peeled and cut in 1/2 inch slices
- 5 tbs crumbles shortbread cookies
- 2 tbs brown sugar
- 1 tsp vanilla powder
- 30 g butter, cut in small cubes
Start making the crust. In a mixing container, add flour and sugar, then incorporate butter using the tip of your fingers, not kneading dough too long, or it will break. Wrap in a plastic film and refrigerate for at least 30 minutes.
Roll dough and place in a tart pan. For the apricot tart, spread jam all over the crust and fill it with apricot halves. Sprinkle with sugar and place little bits of butter on top of the fruits. For the peach tart, cover crust with crushed cookies. Cover with peaches segments, sprinkle with vanilla powder and add bits of butter on top.
Cook for about 35 minutes in a pre-heated oven at 370F. Check to see the bottom of the crust is not over cooked.
This entry was posted by silvia on July 31, 2012 at 3:06 am, and is filed under Desserts. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Blanc-manger with almond milk, peach-apricot compte and grilled apricot
- Poached black plums in a spicy mint and verbena tea syrup
- Brick stuffed with mango-peaches, lemon and lavender – coconut ice cream
- Grilled peaches on coconut rice cream and pistachios
- Quinoa pudding with raisins and pineapple-mint salsa
- Pistou or pesto – Minestrone soup with quinoa, shrimps and pistou
- The soup we like, a little, a lot, passionately, …. – Plantain and mango soup with vanilla and rum
- Almost on the islands – Shrimps on roasted sweet potatoes and wilted spinach with vanilla lime sauce
- You got it in the baba – Traditional baba au rhum
- Soup for the season – Split pea soup with pancetta
Moi aussi j’adore l’été, entre autres, à cause des beaux fruits qu’on peut manger tous les jours… Les pêches juteuses sont difficiles à battre pour moi…. et que dire des tout petits bleuets (myrtilles) sauvages… Tes tartes sont très belles et ça sent bon jusqu’ici!
On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of today’s roundup (with a link-back and attribution). I hope you have no objections and I love the inspiration I get from your food…
This simple, yet elegant tart is one of the easiest ways of preparing peaches and may well be one of my favorite. It’s delicious on its own or sent over the top with a scoop of pure vanilla bean ice cream.