Tuesdays with Dorie BCM: Apricot-Raspberry Tart
July 14, 2015 at 12:22 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 30 CommentsTags: 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!
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looks incredible! please visit my blog ❤ ❤ ❤ http://enjoybypaula.wordpress.com
Comment by Enjoy by Paula— July 14, 2015 #
I clicked on two leads from your email and it took me first to amazon to buy the cook book then it took me to a picture of this tart along with others, no where does it show or give me link to actual recipe??
Comment by maggie fisher— July 14, 2015 #
Hi Maggie. That’s right– for the things that I make as part of this baking group, we have all agreed to not publish the actual recipes. If you are interested, I found it on Google Books: https://books.google.com/books?id=2-QBBQAAQBAJ&pg=PA144&lpg=PA144&dq=baking+chez+moi+apricot+raspberry+tart&source=bl&ots=MEnWp1pHaa&sig=BDKh5zWV_xSZL_w57LnrHcLHjfk&hl=en&sa=X&ved=0CEQQ6AEwC2oVChMI–qxxsTbxgIVA3s-Ch120Q2N#v=onepage&q=baking%20chez%20moi%20apricot%20raspberry%20tart&f=false
Comment by steph (whisk/spoon)— July 14, 2015 #
Your tart looks amazing! I just want to pick off some of the candied hazelnuts and snack on them.
Comment by Ryan— July 14, 2015 #
It almost looks too pretty to eat!!!
Comment by laurenpickens— July 14, 2015 #
Looks like the perfect summer dessert!!! I’ve got to try this asap!
Comment by katiekelly719— July 14, 2015 #
Your tart is so pretty! The pictures look like they are from a magazine!! I am with you…a full on fruit tart is not my go to dessert but this one was a very pretty one to make…and it seemed the people who tasted mine that really liked apricots, loved it!
Comment by isthisakeeper— July 14, 2015 #
Beautiful personified!
Comment by Teresa Blackburn— July 14, 2015 #
Candied hazelnuts and hazelnut cake crumbs sound like an amazing addition! Love the photos!
Comment by Margaret @approachingfood— July 14, 2015 #
The hazelnut-fruit combination sounds lovely.
Comment by Zosia— July 14, 2015 #
Gah those apricots are seriously stunning! What a beautiful tart.
Sues
Comment by wearenotmartha— July 14, 2015 #
Wow! Looks so damn delicious! You have great talent:)
Comment by Lina— July 15, 2015 #
This looks too good!!!
Katie xoxo
Comment by Katie— July 15, 2015 #
looks divine! 🙂
kisses from the Philippines! ❤
https://shalloweuphoria.wordpress.com/
Comment by shalloweuphoria— July 15, 2015 #
*almost* too pretty to eat. But not quite 😉 Yours is lovely!
Comment by Mardi (eat. live. travel. write.)— July 15, 2015 #
Love that you had access to cake extras from work – what a perk 🙂 And with those lovely results I can understand your hesitation to cut into that work of art. Beautiful tart ! Nana and I each ended up making square tarts and now I am coveting all the overflowing round ones LOL. I agree about the time in the fridge not doing too much damage though of course the first warm slice is always the best ~
Comment by Tricia S— July 15, 2015 #
I totally agree on the round tart pans, Tricia. I definitely need to pick one up now.
Comment by Brenda— July 16, 2015 #
Your tart looks absolutely divine!! And so delicious too!
Comment by bakeawaywithme.com— July 15, 2015 #
Your tart turned out beautiful. I feel the same way I don’t think to make a tart on my own but I will now. I love this group!
Comment by Diane Zwang— July 15, 2015 #
How did you candy your hazelnuts? I had some on a dessert recently and thought it was the only way I could eat them (I generally prefer finely ground or slivered nuts). I’ve been looking for techniques, but they seem to require caramelizing them, but the ones I had didn’t seem to be candied so heavily.
Comment by Nicole @ The 2nd 35 Years— July 15, 2015 #
Hi Nicole. I did them in the oven, tossed with simple syrup…325 or 350 is a good temp for this. I wanted large pieces on my tart, so I sort of split the hazelnuts in half one by one with the tip of a pairing knife. I pre-toasted them on a lined sheet pan a bit (not too dark), then moved them all to a mound in the middle of the pan, drizzled on a little simple syrup and gave them a toss to coat. You just need enough syrup to coat them…if you have them sitting in a pool of it, they’ll get soggy centers. Then I redistributed the nuts evenly around the pan and put them back in the oven, probably for about 10 minutes.
Comment by steph (whisk/spoon)— July 16, 2015 #
That is a great suggestion. I will try it. Thanks!
Comment by Nicole @ The 2nd 35 Years— July 16, 2015 #
That tart is perfect, you did a wonderful job on it with such lovely photos.
Comment by Nana— July 16, 2015 #
Your tart looks beautiful! Would love to try it with fresh apricots one of these days!
Comment by Joyce, Kitchen Flavours— July 16, 2015 #
That photo is exquisite. I hope it was equally delicious.
Comment by Mimi and Sue— July 17, 2015 #
Your tart looks beautiful! I am a big fan of fruit tarts. I think the hazelnut cake crumbs would have added a lovely flavour as well as the practical aspect of soaking up the juice.
Comment by Cakelaw— July 18, 2015 #
Amazing for all the summer farmers market purchases. Fruit + crust = perfect summer afternoon dessert!
Comment by Jenna— July 20, 2015 #
Beautiful tart!
I may make this one again, such a great way to show off Summer fruit 😉
Comment by Patty— July 23, 2015 #
This looks to pretty to eat!
Comment by aktcornelio— August 4, 2015 #
looks so delicious!
Comment by Nadia— August 28, 2015 #