|Delectable CtBF ~ Apricot Crumble Tart|
We are in the midst of summer here in New Jersey, and beautiful fresh fruits are abundant. My favorite time of the year. Yesterday, I made a lovely batch of Spicy Blackberry Jam. The blackberries freshly picked from my garden. My garden has been serving up some gorgeous berries this year, and plenty of them. The farmer's markets in my area are full of spectacular fruit, and that worked out just perfect for me this week.
|Perfect for a summer day!|
Our Cook the Book Fridays group, has picked David Lebovitz' Apricot Crumble Tart. I have been looking forward to making this tart since I first saw it, months ago. It did not disappoint! Leave it to the French to celebrate the sublime tartness of this lovely fruit, with an incredible buttery almond crumb topping. This tart has very little sugar added to the apricots (only three tablespoons). The crust was easy to put together and then pressed into the springform pan. Mine was perfectly thick and cookie like and didn't crumble when plated. The apricots were also easy to prepare, take out the pits, cut them in quarters, and mix with sugar, cornstarch, and extracts. Be sure to save the pits for David's Almond Kernel ice cream, (which I wasn’t able to get done for this post).
|Tea and Apricot Crumble Tart on the back deck|
This post participates with Cook the Book Fridays. We are a virtual cooking group making our way through David Lebovitz's beautiful new cookbook, "My Paris Kitchen". To see what the other bloggers thought of this tart, check out their links here. This recipe has been shared on-line and is posted here. If you're interested in cooking along, we would love to have you. Pick up a copy of David's cookbook, and join the fun.
|Beautiful Apricots...in season!|
|crust pressed into the springform pan|
|Lined with foil and pie weights|
|Apricots mixed with sugar, cornstarch, and extracts|
|This is what's left of this mouthwatering tart...|
Apricot Crumble Tart ~ Tarte Crumble Aus Apricots
Adapted from My Paris Kitchen by David Lebovitz
6 tablespoons (3 ounces/85g)
unsalted butter, chilled
1/2 cup granulated sugar
2 large egg yolks
1 1/4 cups ap flour
1/2 teaspoon sea salt
3/4 cup whole almonds
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon ( I used 1 tsp.)
1/2 teaspoon sea salt or kosher salt
6 tablespoons unsalted butter, chilled and cubed
2 pounds ripe, fresh apricots, pitted and quartered (I'm thinking blackberries, next time )
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract (I used 1 1/2 tsps.)
1/4 teaspoon almond extract (I used 1/2 tsp.)
1. TO MAKE THE DOUGH, remove butter from the refrigerator 10 minutes before using it and to let it soften slightly in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat on medium speed just until no visible lumps of butter remain. Add the egg yolks, flour and salt. Mix until the dough comes together. (You can also make the dough in a bowl using a spatula and a little moxie.) I used my food processor for the dough. It came out perfect.
2. Coat the bottom and sides of a 9- to 10-inch springform pan with nonstick spray. Use the heel of your hand to press the dough over the bottom of the pan, and a little less than halfway up the sides. Try to get the bottom as even as possible, not because anyone will see it, but so it bakes evenly. Put the pan in freezer for 30 minutes
3. MAKE THE CRUMBLE TOPPING by pulsing the almonds, flour, brown sugar, cinnamon, and salt in a food processor until the almonds are broken up into very small pieces. Add the butter and pulse the food processor. After a few moments, the mixture will look sandy. As you continue to pulse, pieces will just start clumping together. Stop pulsing at that point and chill the crumble topping. (If you don’t have a food processor, you can make the crumble topping by chopping the almonds finely and mixing the topping with a pastry blender or by hand.)
4. Preheat the oven to 375ºF (190ºC).
5. Line the springform pan with aluminum foil and a single layer of pie weights.
Bake for 20 minutes. Remove the foil and pie weights and bake for another 5 to 10 minutes, until the tart shell is browned.
6. After the tart shell comes out of the oven, make the filling. In a bowl, mix the fruit with the sugar, cornstarch, and vanilla. Do not make the filling too far in advance because the fruit may become too juicy.
7. Transfer the fruit to the tart shell and even them out. Strew the crumble topping evenly over the fruit.
8. Bake the tart for 50 minutes, until the crumble topping, is nicely browned. (This timing was right on...I took mine out at 50 minutes and it was perfect)
9. Let cool on a wire rack for a few minutes, then run a knife around the outside of the tart to separate it from pan, in case any juices ran over. Let rest for 30 minutes, then remove the sides of the springform and let the tart cool. The edges may look rather dark, but should taste fine, not burnt.
Serve warm or at room temperature with whipped cream or ice cream.