Fine Cooking is my favourite food magazine and this tart, from the August/September 2005 issue, has captured my heart. I’ve made it four times in the past week alone! Each time I’ve made a different version, but the apricot/raspberry is my favourite.
I hope it captures your hearts as it has mine.
Wishing all of you the very best of weekends (and an especially good long weekend for my Canadian friends)!
Apricot/Raspberry Rustic Tart
Adapted from the August/September 2005 issue of Fine Cooking.
For the tart dough:
- 1-1/2 cups unbleached all-purpose flour
- 2-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 6 ounces cold, unsalted butter cut into small pieces
- 1 large egg yolk
- 3 tablespoons milk
- In the bowl of a stand mixer, combine the flour, sugar and salt.
- Add the butter pieces all at once and mix on low speed for a minute or two, or until the butter breaks up into tiny pieces and the flour becomes crumbly.
- In a little bowl, combine the egg yolk and the milk and whisk.
- Pour the liquid into the flour mixture all at once. Mix on low speed until a ball of dough forms around the paddle.
- Remove the dough and transfer to a well-floured work surface. Knead a few times until you form a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 20 minutes.
- After 20 minutes, roll the dough out on a well-floured surface. Have extra flour available in case you need it. Roll the dough into a circle that’s about 12 or 13 inches wide in diameter.
- Transfer to a baking sheet lined with parchment paper and refrigerate while you prepare the filling.
For the tart:
- 3 cups of apricots, washed, dried, pitted and thinly sliced
- 1 tablespoon lemon juice
- 1 cup raspberries
- 1/4 cup plus 2 tablespoons sugar
- 1-1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- Place the sliced apricots in a bowl and sprinkle with the lemon juice (the lemon juice will help stop the apricots from turning brown). Add the raspberries.
- Add the sugar, flour, salt, cinnamon, orange zest and extract all at once. Mix well (but carefully so as not to break or bruise the fruit). Let rest for 10 minutes.
- While the filling is resting, preheat the oven to 350 degrees F. and remove the tart dough from the refrigerator to soften a bit.
- Once you can handle the dough (if it’s too hard it will break), pile the fruit filling in the centre of the circle of dough. Spread it carefully being sure to leave a 2 to 3-inch border all the way around.
- Starting at one point, begin folding the border of dough up over the filling. As you go along, fold the dough over itself so that you’re creating pleats of dough.
- Once you’ve completed the border, beat an egg in a small dish and brush the egg over the border of dough. Sprinkle with 2 or 3 teaspoons of sugar. This will give the dough a golden, crunchy look and texture.
- Bake for 50 minutes to an hour or until the dough is golden and the filling is bubbly.
- Place your tart on a wire rack to cool. Serve warm or at room temperature.
Note: The tart will serve 6 to 8 people. I like to serve it with ice cream or with a dollop of creme fraiche. You can use any combination of fruit as long as it all comes to 4 cups. I’ve also made it with 3 cups of apricots and 1 cup of blueberries. But you can also try it with peaches, plums, blackberries or whatever summer fruit you like. Just remember to always use 4 cups of fruit.