Wednesday, July 15, 2015

TWD ~BCM Apricot-Raspberry Tart


TWD ~ BCM Apricot-Raspberry Tart

This week the Tuesdays with Dorie ~ Baking Chez Moi bakers tackled an amazing Apricot-Raspberry Tart.  Lucky me…the stars aligned! The raspberries in my garden have been ripening all week, I was even able to pick about a cup…more than what I needed for this tart. And when I got to the grocery store, they were stocking some beautiful, fresh apricots. 


Lovely apricots and freshly picked raspberries from my garden

The tart starts off with Dories’ sweet tart pastry; it gets partially baked, before it’s filled. I really love this type of dough, also called pâte sablée. It's really simple to make in your food processor, and always comes out perfect.


Ready for the oven


After the crust is baked and cooled, it is filled with ladyfingers, stale cake or Brioche crumbs. I happened to have a handful of ladyfingers in my freezer, left over from our Strawberry Shortcake. 
I decided to “minify" this recipe since there would only be two of us eating it. I used two mini tart pans, placing a ladyfinger disk in each, and proceeded layering the apricots. As you can see, I sliced the apricots to make sure they fit into the mini pans. Then I sprinkled a teaspoon of sugar over each tart and baked at 350 for about 25 minutes. Remove from oven, sprinkle with an additional 2 teaspoons of sugar, distribute the raspberries over the apricots, dot with slivers of cold butter, and place back into the oven for 15 minutes. Remove from oven and scatter with chopped pistachios, continue baking for another 10 minutes. I adjusted the times to accommodate my mini tarts. 

Once your dough is made and baked, these tarts are pretty straightforward.  Definitely company worthy! My hubby and I enjoyed them on our back deck, with a cup of coffee, as an afternoon treat! Magnifique!  Happy Tuesday everyone!

This recipe can be found in Dorie Greenspan’s new cookbook, “Baking Chez Moi”. Although I consider this tart a pretty much non-recipe…it can be found here at google books.


Coffee on the deck with this lovely Apricot Raspberry Tart
This is one tart I will make again, and again…
Totally divine! 
Take a peek at the ladyfinger under the apricots…yum!
Raspberries ripening in my garden

23 comments:

  1. Oh your photos and settings are always so lovely. I just want to be you on this day! :-) You did a fabulous job with this recipe and presentation. I love how you sliced the apricots, so pretty and so much easier to eat. You did Dorie proud. :-)

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  2. Another beautiful dessert Kathy--the pistachios are the perfect color complement! I love the idea of small tarts. I just bought myself a couple 6 inch pie pans in preparation for another child leaving the nest this fall.

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  3. Your tarts and your raspberries both look great! I think I will try making the mini versions next time!

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  4. beautiful photos and raspberries in your garden; I am green with envy!

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  5. Your tarts look totally professional!!…and the photos from a magazine!! They are beautiful! After my husband ate the tart he said he would have preferred the apricots sliced…exactly how you did yours! He didn't like getting half an apricot in each bite haha! I tend to follow the directions…I so love that you improvise. Looks great!

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  6. Oh, and I grow blackberries in my backyard…don't you just love going out to "harvest"?!! They are so good fresh off the vine…they literally pop in your mouth!

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  7. I'll say the stars aligned! Beautiful raspberries from your garden, ladyfingers in the freezer, and looks like it was a gorgeous day on the patio with hubby!

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  8. Kathy, this is a gorgeous as well as delicious post. I'm surprised that Bill let you get by with just baking two "small" tarts. I have a feeling that you will me making this often this summer - or some combination that works as well. Lovely.

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  9. Your little tarts are so pretty. I love the look of the sliced apricots in them - I think I'll do that next time.

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  10. Beautiful mini tarts Kathy..you are so lucky to have raspberries in your garden and yes the stars were aligned when you found such beautiful apricots for your tarts ;)

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  11. These sound and look wonderful Kathy and how amazing that you have raspberries in your own garden!

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  12. I love this apricot tart look absolutely beautiful!!!
    xo

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  13. I envy your raspberries. I grow blackberries in my backyard which I love. Your cute mini tarts look like they made a fabulous treat.

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  14. So jealous that you have such pretty berries growing, and your scene is so picturesque!

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  15. OMG, these mini tarts are gorgeous and just super cute. I love how they're little individual servings! Thanks for mentioning that you baked these for the same amount of time. Totally got to find little tartlet pans now. :)

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  16. They look absolutely beautiful! Love those blue serving plates as well, Kathy.

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  17. Lovely, Kathy. I am sad that apricots are now past season here...

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  18. Your tarts look so pretty! I am so jealous over your homegrown raspberries! They are so costly over here! And fresh apricots too! Lovely!

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  19. Kathy, your photos are lovely and those tarts are adorable. A lovely afternoon break with a cup of coffee.
    (No Tea?) I think we are all going to baking a lot of tarts this summer with all the gorgeous fruit around.

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  20. Oh, Kathy, this sounds wonderful! I definitely need to give this one a try while the summer fruit is on.

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  21. Oooh, these look amazing! Love that you minified the recipe!

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  22. Your tart is beautiful Kathy - so elegant.

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  23. I love your minified version of these! I want to make this before the apricots and raspberries disappear from the markets.

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