August 16, 2013

Apricot Basil Tart



We've been on a bit of a hiatus due to typical summer things including vacations and being in the throes of prime fruit season. We recently found ourselves in Cape Cod for a long weekend with friends. One evening as we stood back from the picnic table where everyone was happily slurping up steamed clams we began to discuss our next recipe while sipping gin and tonics. Erica mentioned that apricots were in season and suggested we make something with them. 

Living in New England means that you won’t often see apricots at your local farmer’s market.  They aren’t the most common stone fruit grown here, and they definitely aren’t the most winter hardy.  With that being said, if you see some at a farmer’s market, buy them! Don’t wait a week, because they may be gone. In part, apricots are so special around here because there is such a limited window in which to get them. One of the most wonderful things about where we live is that, due to the changing seasons, you are forced to appreciate certain things like moderate temperatures and fresh produce!




So, a few days after Cape Cod we convened in Erica's kitchen. She procured a small bag of apricots that she had hidden from her family so that we could use them. She sliced one in half and after tasting it we immediately knew that we wouldn't need to do much to make something delicious. We decided to keep it simple and make a tart, garnishing the apricots with nothing more than an herby sugar, in this case basil. The tart came together fast and is not overly sweet, the basil sugar balancing out the slightly tart apricots just perfectly. We highly recommend seeking out apricots, but any stone fruit would be equally as good. We made two tarts, the second one we added raspberries to since we didn't have quite enough apricots and that was also a delicious combination. So feel free to play around with what you have available!



Apricot Basil Tart

1 pint ripe apricots, halved
1 handful basil leaves
⅓ cup sugar
I sheet of frozen puff pastry

Let puff pastry thaw for about an hour. Preheat oven to 425.  In the meantime, rinse basil and pat dry. Add basil and sugar together in a food processor and pulse until well combined.  Lay puff pastry on a sheet of parchment paper and arrange apricot halves.  Sprinkle the basil-sugar over the fruit and bake for about 15 minutes, or until the pastry is golden brown.