No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

APRICOT AND SOUR CHERRY TART

6/25/2019

0 Comments

 
Picture
makes one 9½” tart
 
For the pastry-
 
1 cup all-purpose flour
1 cup white whole wheat flour
½ cup finely ground toasted almonds
1 teaspoon salt
1½ teaspoons sugar
2 sticks cold unsalted butter, cut into small pieces
4-6 tablespoons ice cold water
 
In the bowl of a food processor fitted with the blade attachment, pulse the flours, ground almonds, salt, and sugar. Add the cold butter pieces, pulsing until the mixture resembles coarse crumbs with some larger pieces. Transfer the flour/butter mixture to a large mixing bowl. Add 4 tablespoons of the ice water, a tablespoon at a time, tossing the mixture with your fingers until the dough just starts to hold together. (You may need the full 6 tablespoons of water.) Gather the dough together, divide it in half, and wrap each portion of dough in plastic wrap. Refrigerate for at least 30 minutes before rolling out. Roll one portion of dough into a circle, about 12” in diameter. Fit the dough into a lightly buttered and floured 9½” x 1½” tart pan with removable bottom. Fold the excess along the top edge of the pan to create a rim. Place the pastry-lined pan in the freezer for 30 minutes, until firm. Retrieve the second portion of dough (the top crust) from the fridge and roll it into a circle, about 10” in diameter. You can cut 1” strips if you wish to make a lattice or cut out decorative shapes with small cookie cutters. Refrigerate your top crust while you prepare the filling.
 
Preheat the oven to 425 degrees F.
 
For the filling- (adapted from Kate Lebo)
 
1 pound fresh sour cherries, rinsed and pitted (you should have 2½ cups)
1 pound fresh apricots, rinsed, halved, pitted, cut in fourths (you should have 2½ cups)
zest and juice from one small orange 
3 dashes of orange or cherry bitters
½ teaspoon vanilla extract
1 cup packed dark brown sugar (if the  apricots are very tart, add one addtl. tablespoon of brown sugar)
pinch of salt
¼ teaspoon ground cardamom
4 tablespoons cornstarch or tapioca flour
 
egg wash made from 1 egg beaten with 1 tablespoon milk or cream
coarse sanding sugar for sprinkling
 
Place the cherries and apricots in a large mixing bowl. Add the zest, juice, bitters, and vanilla to the fruit. In a medium bowl, whisk together the brown sugar, salt, cardamom, and cornstarch OR tapioca flour. Retrieve the tart pan from the fridge and place it on a parchment lined baking sheet. Add the sugar/spice/thickener mixture to the fruit; use a rubber scraper to thoroughly combine. Pour the filling into the tart pan. Retrieve the top crust (lattice strips or cutouts) from the fridge and place over the filling. Brush with the egg wash and sprinkle with coarse sanding sugar.
 
Place the tart in the freezer for ten minutes to set the pastry. Cover the edges of the tart with aluminum foil strips. Place the tart on the bottom rack of the preheated oven. Bake for 15-20 minutes, just until the crust begins to turn golden. Move the baking sheet to the middle rack of the oven and reduce the oven temperature to 375 degrees F. Bake the tart until juices bubble around the edges and through the center, about 40-45 minutes. (If the top crust is getting dark, place a sheet of parchment paper on top of the tart.) Set on a cooling rack to cool completely before removing outside ring of tart pan.
 
 
 

0 Comments



Leave a Reply.

    Archives

    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index