Saturday, June 25, 2011

Apricot lovin'

Last year I had 5 apricots off of the tree that's right outside the back porch.  I think the year before I bought the house, the tree had no water and that was before two wet years in a row. Now it's producing. Anyway, when you have five apricots on the tree you just eat them. But when you have 30 or more, it's time to get creative.

Saturday afternoon, perfect weather, a glass of Syrah rose from Paso Robles, a good friend and of course an apricot tart. Heaven.


  1. C'mon Dustin show us that yummy looking dish and no recipe ??

  2. KS,

    Honestly there was no recipe. I'm a little bit of this and that kinda cook. But I would guess it was like this:

    Put a bunch of apricots chopped with a couple tablespoons brown sugar, a little cinnamon and vanilla extract in a bowl. leave to get juicy

    tart base
    In food processor mill until very fine:
    1 cup raw almonds
    4 tbls flour
    1 tbls sugar

    then pulse in one stick of salted butter until fully incorporated

    press mixture into tart pan bake at 450 for 10 mins

    put apricot mixture evenly over tart base and bake at 350 for about half an hour or until apricot yield easily to the touch