Tuesday, May 26, 2015

Pretty Pictures of a Summer Apricot Tart

The other day, my family went to our awesome local grocery store. My dad likes to bring me with him when he goes because I used to play basketball, and buying produce there requires a lot of the same skills as grabbing a rebound.

"Boxing out"
Just as we were walking through the fruit aisle, a worker came by and unloaded a beautiful, mouth-watering, glowingly fresh batch of apricots on the stand. Chaos ensued.

Considering that several people were shoved out of the way in the name of these apricots, I figured I had better make something extra special out of them!

I didn't take pictures of all the steps that went into making the tart, but it turned out so pretty that I thought I would post some pictures and a link to the recipe I used.

This recipe is for an apricot tart with an almond-flavored custard made with mostly eggs, extracts, and cream. The filling and crust of the tart ended up being pretty sweet, while the apricots added a little sour kick. I followed the recipe pretty much exactly and it turned out beautiful!

Side note: my #1 favorite part about this tart was the crust. The tart slid out of the pan so easily, there was no weakness or sogginess in the bottom, and the crust was delightfully crunchy and even caramel-y.

P.S...I know I haven't posted in forever (shame on me. Life has been crazy lately.) That will (hopefully) be rectified shortly. I'm a few buttons away from finishing a sewing project!


  1. Great to hear from you; I assumed you had exams. The tart looks perfect and tastes it too I'm sure. Apricots are one of my favourite fruits but they tend not to taste very nice in the uk (better in a tart than fresh!).

    1. I did have exams (ugh!) plus I've been really busy lately figuring out where I'm going to college next year (aagh!) I was really surprised by how sour the apricots came out in the tart...I could almost have sworn they got more sour when I baked them (is that even possible?). It ended up being a nice contrast!

  2. almost have sworn they got more sour when I baked them (is that even possible?). It ended up

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