AN APRICOT WALKS INTO A BAR, TART
inspired by Haven in Lenox, Mass.
This began as a bar cookie recipe that happily stepped into a tart pan. Garnished with ganache and fresh apricot slices, it's a perfect summer dessert. (It also works beautifully swapping the dried apricots for dried cherries and garnishing with fresh cherries.)
makes one 13” x 9” tart
¾ cup (6 oz.) dried apricots, diced
2 tablespoons fresh orange juice
1¼ cups all-purpose flour
¼ teaspoon salt
¾ cup dark brown sugar
¾ cup (6 oz.) unsalted butter, cut into pieces
½ cup desiccated coconut, unsweetened
½ cup walnuts, coarsely chopped
¾ cup old-fashioned rolled oats
½ teaspoon orange zest
½ cup (4 oz.) uncrystallized candied ginger, diced
In a small bowl, combine the dried apricots and orange juice; set them aside. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, salt, and brown sugar on low speed. Add the cubed butter and mix until the consistency is similar to cookie dough. With mixer on low, add the coconut, walnuts, oats, orange zest, candied ginger, and the apricots/orange juice.
Preheat the oven to 350 degrees F.
Lightly butter and flour a fluted rectangular tart pan (mine measures 11” long x 8” wide.) Press the dough into the tart pan, using a sheet of parchment paper to pat it smoothly. Place the tart pan on a parchment lined baking sheet and bake for 45 minutes, until golden in color. Let cool completely and glaze with ganache. Refrigerate until the chocolate is set and garnish with fresh apricot slices.
4 oz. heavy cream
4 oz. dark chocolate, coarsely chopped
Place the chocolate in a heatproof bowl. In a heavy bottomed saucepan, bring the cream just to a boil. Pour the scalded cream over the chocolate and let it stand for 5 minutes. Stir with a whisk until shiny and smooth making sure the chocolate is completely incorporated into the cream.
8 ripe but firm apricots, rinsed, halved, pitted, thinly sliced and patted dry on paper towels
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