Tuesdays with Dorie BCM: Apricot-Raspberry TartJuly 14, 2015 at 12:22 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 30 Comments
Tags: baking, fruit, tarts
A full-on fruit tart is never one of my go-to desserts. I don’t know why, since I’m big on the combo of fruit and crust…I can certainly get behind a good slice of pie or a big scoop of crisp. But I just don’t really think of fruit tarts. It takes the peer pressure of organized group baking to get me to make one, like this Apricot-Raspberry Tart, and remember how spectacular they can be.
This tart is really all about the apricots. Luckily, they’re in season now where I live, and at the farmers’ market I found baskets of the tiniest blushing apricots. Even though I made a small tart using a half batch of sweet dough, I was able to stuff it full of the little guys. At the bottom of the tart shell. a layer of cake or brioche crumbs (or even ladyfingers) acts as a sponge to absorb any juices from the baked fruit. At the restaurant where I work, cakes for specials orders are usually baked off as sheets that are then punched out and assembled in ring molds. That means there’s always some cake off-cut or trim in the walk-in that’s up for grabs. I took home an square of hazelnut cake last week with this this tart in mind. My apricots and raspberries held shape pretty well and didn’t release too much juice, but I liked the added flavor that the hazelnut cake crumbs gave. Having used it, I garnished my tart with some candied hazelnuts instead of the pistachios Dorie suggests.
Really, this tart was so pretty I hesitated to cut it! It’s a fine treat to celebrate Bastille Day today. Even though it may be best eaten up the day of baking, we had a couple of slices left over and I don’t think they suffered too much from a night in the fridge. For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!