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)!
Ciao!
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.
- Enjoy!
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.
Technorati tags: apricots, raspberries, tarts, fine cooking magazine
37 comments
maura
It’s photos like this that keep me running back to check your blog to see what you’ve posted last.
Owwwwwwoooohhhh!
(That was supposed to be a wolf call!)
Bron
Oooh this looks so good Ivonne – well naturally look who made it!
When I first saw it, the colours reminded me of tamarilo I have on the bench… so I shall have to make it with tamarilo this weekend.
Dolores
I also find myself addicted to Fine Cooking magazine. Have you considered working for them? Your photography is absolutely stunning. I’m headed to the farmer’s market tomorrow — you can bet a fruit tart will be on this weekend’s menu!
Kat
Beautiful (as always!) Enjoy the long weekend!
peabody
It’s a sunset in a tart. Beautiful.
rowena
The thing I love about rustic tarts is that easy look about them. Like something that you casually decided to put together at a moment’s notice for pop-up visitors. Hmmm…there’s some nectarines and raspberries in the fridge. 😉
Anupama
What mind blowing photography Ivonne. Wish I could do the same. Somehow my photos always end up looking amatuerish.
Tanna
And with a cup of Earl Grey please!
Yes Peabody, sunset in a tart or sunrise.
What’s the difference between a tart and a galette? Or is that a rose by any other name?
As always this is gorgeous. I really would like just a small slice, I have some tea.
Rosa
Ooooohhh, Ivonne, your recipes “kill” me every time I go on your blog!!!
Your beautiful pictures always make me crave for your gorgeous food; it’s not fair that I can’t reach out and grab a piece of that tart…
Janice
Yummy as usual. If I lived at your house I would weigh 900 lbs!!!!
ParisBreakfasts
Oh my..this is like mountain climbing, and I don’t climb mountains but I would do this one tout suite!I love anything with apricots and orange zest and there’s something about anything called “rustic” that is instantly appealing. Makes you think of Grandmother’s cooking-my heart is definitely captured.
gilly
Simply beautiful… the apricot/raspberry combination intrigues me!
I hope you have a wonderful long weekend as well! Enjoy!
Alison
That looks so. good.
I love how you fold the crust over — that’s my kind of pie — seems to be less work than shaping and crimping! 🙂
kalyn
I’m also becoming a huge fan of Fine Cooking magazine. At first I would only buy one at the airport when I was getting on a plane. Then I noticed that I used more recipes from those mags than the ones I subscribed to. I guess I must subscribe to it next!!
As always, your photos are stunning.
Lisa
How pretty! I’m reading through comments and I totally agree with peabody and Dolores. Fabulous post, as always, Ivonne 😀
clarice
You know I just made one of these last night. I made a peach one with homemade apricot jam drizzled on top. I am trying to cut back on my white flour and used half spelt and it was great !!
Clarice
VeuveClicquot
Oh my! That looks so scrumptious!! I agree that the apricot/raspberry combination is unusual – but it sounds great.
Catherine Ross
Fabulous as ever!
Sherri
This tart looks ridiculous! There are so many tarts in all the Epicurean magazines, I need to get baking! I never read “Fine Cooking”, I will give it a try. I’m from Montreal…go Canada!
j
…….
Nazca
Next year you’re making my birthday cake. I’ve always wanted a nice sweet tart on my special day 😉
Ellie
Oh my.
Speechless.
The bit I love best is that streak of raspberry juice trickling down the pastry and pooling underneath – I wish I could stick my finger into it and lick it off!
Greg
What everybody else said!! The best part of the top photo is the juice running over the edge onto the pan.I want that piece.
Betty C.
Hey, I just found out you are a fellow Well Fed writer! Gorgeous pictures and they inspire me to “get cooking” when I get back to France. The summer in the USA has been a real break from everything! It’s fun to explore a cookbook in depth. Have a great Italian Terrace August!
Katy at Pomelo Pleasures
wow. That is all I can say, you photos are making me wild what can I say. That tart looks fabulous.
JuliaMazal
Gorgeous tart.
FYI – there’s a recipe for a rustic cherry pie in this month’s Martha Stewart too.
Paz
What can I say about this, except “Yum!”
Paz
Ruth
Yvonne, wow, you’ve been so busy since my last visit…everything looks so wonderful and sounds so tasty…and yes a terrace in Italy or France or Greece for that matter would be awesome.
jenjen
Ivonne, hope you had a lovely weekend. this tart definitely caught my attention, I can see why it captured your heart.
As always the photos are amazing!
J
hi ivonne, what a GORGEOUS rustic galette you’ve made! not only has it captured my heart, i’m eating my heart out that your lucky near and dear had the opportunity to enjoy it so frequently the past week!
Meeta
Ivonne, that does look fab. I have been freaking out on Raspberries and apricots this summer too and I love this easy recipe. Thanx for sharing!!
BNA
Heh — I made a rustic blueberry tart this weekend, but yours is *much* prettier! Bravo!
Kristin Bramell
Seriously–3 tarts in one week–you are one crazy cooker!
Baking Soda
Ah…rustic, that’s me! Do I hear someone say Rubenesque? Simply love the look of this tart, the trickle of juice….
Estelle
your tart looks so delicious !! Congratulations !
Ivonne
Hi everyone,
I’m so glad that you enjoyed this tart. It was delightful from the crust to the filling and I highly recommend giving it a try!
Kate
Ivonne –
I tried making this today, and it was totally delicious, but it leaked in the oven! This led to a series of unfortunate “leaky tart” jokes…