...I've made the peach version of this recipe already...
TARTE AUX PÊCHES
...and I did have 6 abricots...someone...(the Man) ate one before I got started...
...so this tarte begins the normal way...with a
Vegan Pâte Brisée Sucrée...
...place the crust in a pretty pie plate and trim...I actually used my quiche dish with it's pretty fluted edge for this tarte...
...pre-baked...I used my springform pan on the bottom of the pie shell to make it lay flat with no bubbles...
...meanwhile prepare the apricots...dip them in boiling water for a couple of minutes...
...peel them...
...aren't they pretty...and juicy looking...
...halve them...and remove the pits...
...I think I'll have just enough to cover the crust...6 would have been better though...HA!...
...sprinkle a couple of spoonfuls of sugar (I used beet sugar) on the bottom of the pre-baked crust...
...then arrange the fruit...
...see...six would have been perfect...but 5 is adequate...
...dot with Earth Balance...
...and bake until golden...
...make an apricot glaze...the
Vegan Gelée d'Abricot
...and spoon it over the tarte...
...slice and serve...
...this was delicious...just perfect...defintely marking for a repeat performance...
...as often happens with Julia's recipes...you'll need a couple of other recipes to go along with this one...
Vegan Pâte Brisée Sucrée
Vegan Gelée d'Abricot
Substitutions: Earth Balance for the butter...this is a pretty vegan-friendly recipe...
Recipe here:
Mastering the Art of French Cooking
pp. 639 - 640
I love apricot tart. Such a shame when one has to hide fruit!!
ReplyDeleteYou are so patient in your prep for the fresh apricots, I would probably have just made them with the skins. Looks really good.
ReplyDelete