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Apricot Crumble Tart {CtBF}
Sweet or savory, I love tarts! I love the making and the eating. It’s probably one of the things I make most often when I want to wing it with whatever’s in the kitchen. I was delighted to try a new dessert tart, David Lebovitz’s Apricot Crumble Tart, the selection from My Paris Kitchen for this week’s Cook the Book Fridays.
Starting with the crust, this one hooked me in. I’m a huge fan of Dorie Greenspan’s Sweet Tart Crust, but this one was even better. It came together almost instantly in the stand mixer, then pressed easily into the pan. The high sides of a springform pan provides space for lots of sweet fruit filling.
This tart can also be done in stages. I made and prebaked the crust and prepped the cinnamon crumble topping one day, then prepared the filling and baked it the next.
I’m not sure that apricots are grown locally in New England. I haven’t seen them at the farmer’s market. At the largest produce market around, the apricots were from Washington State. They were also HUGE, almost the same size as a peach or nectarine. I was expecting to buy 15-20 apricots, but just 8 giant apricots weighed in at slightly over two pounds. Rather than quarter the fruit, I cut them in eighths which seemed to approximate the size that quarters of a normal-sized apricot would be.
2 pounds of giant apricots
The fruit filling generously filled the crust. Then the crumble was sprinkled on top before baking.
The visual cue for the tart’s doneness was nicely browned crumbs on top. That took a long time to happen. After the initial 50 minutes, the crumble seemed uncooked and the fruit was still firm. I ended up baking the tart for an additional 50 minutes, and even turned up the oven heat for the last half hour. I recall having a similar issue when we made David’s quiche. I recently calibrated my oven, so it wasn’t that. Hopefully next time I make one of his tarts, I’ll remember to start at 375F instead of 350F to reduce the baking time.
As a whole, this tart was good, but I’m not likely to seek out apricots just to make it again. I will definitely use the crust again, being sure to grease the pan a little more than I did because I experienced some stubbornness when serving slices. The crumble might reappear as well. I’m curious how this would be with the more plentiful peaches or nectarines. That might be worth a try.
A suggested accompaniment to the tart is Apricot Kernel Ice Cream made from the pits of the apricots. I didn’t try that this time around because I didn’t have enough of them. A full recipe calls for 50 apricot kernels. Had I used 15-20 apricots, I would have made a half-batch but I wasn’t going to get very far with just 8. I’ll save that one for another day.
The tart recipe can be found on-line here at Leite’s Culinaria or on page 309 in David Lebovitz’s My Paris Kitchen. To read about the other Cook the Book Fridays bloggers’ tarts, check out their links here. Happy Friday All!
I Wish for Peace {CtBF}
As someone who enjoys food holidays, or celebrating any holiday that can be interpreted through food, Bastille Day is marked on the calendar as a night for a French dinner. This week’s recipe for Cook the Book Fridays, Galettes Complètes (Buckwheat Crêpes with Ham, Cheese, and Egg), were a natural to mark the event.
What I didn’t anticipate was the news that came in as I was preparing the crepes. Another brutal attack on innocent people. France was hit again as the people in Nice celebrated their national holiday. The news is too often filled with stories of terror, hate, and intolerance of others. Civilization isn’t acting very civilized these days. It makes me really sad, and afraid for the world’s future. Some days I feel like things are spinning out of control and that the vision of a peaceful world is very far out of reach.
When the world feels upside down, my first instinct is to cook. Being in the middle of cooking these galettes gave me a connection to France. I’m also reading The Only Street in Paris by Elaine Sciolino which I won in the giveaway on Mardi’s site Eat.Live.Travel.Write.
I mixed up the batter for the buckwheat pancakes the night before, then cooked the crepes in the afternoon. The recipe said it yielded 12 crepes, so I made half a batch. I neglected to check the tips from my other friends at Cook the Book Fridays where they were recommending using more batter for each crepe, making it easier to fully coat the pan.
I still haven’t gotten the hang of making crepes. Using a bit more batter, I was able to make 5 crepes, but 3 of them tore and one was small. I should have made a full batch of batter to compensate for the high rate of error. Remarkably, my first one, normally the “practice” one, came out the best.
The crepes are returned to the pan and topped with sliced ham, grated Emmenthal cheese, and an egg, then covered. While the cheese melts, the egg cooks. It took a while for the white to firm up, but eventually it did. The final touch is to fold the edges up over the toppings to form a square. Seemingly simple, I actually had a hard time getting the sides to stay up.
The buckwheat crepes are considered street food in their native Brittany. I’m not really sure how one would eat these on the street, but they would definitely satisfy an urge for a snack that’s savory, salty, and filling. They make a nice centerpiece for a light summer dinner too, on a plate with a fork.
I liked the crepes. Howard liked them too, but thought he’d prefer regular crepes to the buckwheat. In the end, I’m not sure they were worth the effort.
I served the crepes with another batch of raw vegetable slaw with garlicky dressing (the creamy version). It was equally as good as the one I made with vinaigrette.
For dessert, we continue the French theme with the last slices of Dorie Greenspan’s Cherry Crumb Tart (from Baking Chez Moi).
To see how others’ crepes came out, check out their links here. If you want to try them, the recipe can be found on page 135 of David Lebovitz’s My Paris Kitchen. Here’s David’s story about these crepes (though no recipe).
Be sure to smile at your neighbor or better yet, a stranger, and take a small step in making small connections to spread friendship and warm feelings instead of hatred in your corner of the world. In these tumultuous times, I wish you peace.
A Plateful of Happiness 