If you are, as I am, crazy about all stone fruit, my apricot tart is for you!
My mother adores apricots, and spread the love really thick. There is nothing she didn’t do with apricots: Sorbets, tarts, preserves.
I think you can tell: I’m one of those stone fruit nuts. Read my link on the Wonderful World of Plums, and you’ll understand just how crazy. I initially developed this apricot tart recipe with apricots in mind (duh!) but not finding them as ripe and fragrant as I wanted them to be, I picked their cousins, nectarines, which happened to look luscious. Peaches and plums will work very well too.
Making the crust will take a minute, so no reason to settle for pre-made: It won’t hold a candle!
- 1 1/2 cups rolled oats
- 1 1/2 cups flour (any flour, including gluten-free: I love spelt flour)
- 1/2 cup margarine spread (health food stores)
- 1/4 cup agave, honey or maple syrup
- Good pinch salt
- 2 tablespoons fine cornmeal
- A dozen ripe apricots or other stone fruit, cut in thick wedges
- 1 1/2 cups milk or dairy-free milk
- 1/2 cup soy milk or rice milk powder
- 3 eggs
- ¼ cup tapioca flour
- 1 cup apricot jam
- 3 tablespoons apricot brandy (easy to find in liquor stores)
- 2-3 tablespoons sugar for sprinkling
Preheat the oven to 375 degrees.
Make the crust. Grind all the crust ingredients in a food processor, using the pulse button, making sure not to over-mix. Spread thin onto a 12 inch detachable bottom pie mold, and up the sides, patting firmly.
Sprinkle the bottom of the crust with the cornmeal (this insures the fruit doesn't get the crust soggy). Spread the apricots evenly in the bottom, in one layer.
Process all custard ingredients until smooth, and pour gently and evenly over the fruit. Sprinkle with the sugar. Bake 40 minutes, or just a little longer, until the custard is barely set. Serve at room temperature.