Outside the Fruit Box
Garden Week Twenty-One 8/28/2018
Outside the Fruit Box
I’ve always wanted fruit trees in my yard. This year, not only do we have fruit trees, but we have loads of fruit. In fact, everyone I speak to has an abundance of Apricots, Plum, Prunes, Apples, Peaches and Pears. How much jam, applesauce, pies and breads can a person can handle? I have decided to look outside the fruit box and experiment with some of recipe books I’ve been collecting all these years:
I’ve chosen this recipe for my daughter. This summer she was introduced to the Apricot Tart, an Italian pastry. The tart she ate was kind of like an apricot tart in a poach. Since I’m still learning to make tarts, I will go with this recipe from Sugar Rush, by Johnny Iuzzini
Apricot Custard Tart:
Gather all your tools and ingredients - then bake, bake, bake!
Softened butter, for greasing the pan
Confectioners’ sugar, for dusting
14 fresh apricots halved and pitted
¾ cup granulated sugar (150 g)
2 large eggs
6 tbls. All-purpose flour (48 g)
½ cup heavy cream (120 g)
½ cup whole milk (120 g)
1 cup almond flour (95 g)
½ shelled pistachios, roughly chopped (70 g)
I’m going to make a homemade mayonnaise for use in the Sauce Suedoise. There's something special about a sauce from scratch.
Preheat the oven to 350ºF. Butter a 10-inch springform pan and dust in with confectioners’ sugar.
In a bowl, sprinkle ¼ cup granulated sugar over the prepped apricots; toss lightly and let stand for 10 minutes.
To prepare custard: In a medium bowl, whisk the eggs and remaining ½ cup granulated sugar until light and fluffy. One by one, whisk in the all-purpose flour, cream, milk, and almond flour, beating well after each addition.
Arrange the apricots in the prepared pan, cut side down, slightly leaning and overlapping each other, in two concentric circles. Gently push the out circle of apricot halves into the center so there is at least ½ inch of space between the outer edge of apricots and the pan.
Pour the custard mixture into the spaces in the pan, taking care not to pour directly on the fruit.
Bake in the center of the oven for 20 minutes. Carefully remove the pan, sprinkle the pistachios evenly over the top, and return the tart to the oven. Continue baking for about 40 minutes more, until light golden. Cool the tart completely in the pan before running a thin spatula around the edge to release it and remove the outer ring.
Dust with Confectioners’ sugar before cutting and serving at room temperature.
I’m so excited to surprise my kiddo with this sweet treat!
In addition to trying my hand at a tart this year, I am also trying a Sauce Suedoise (Apple-horseradish mayonnaise) found in my all-time favorite book, Sauces, by James Peterson.
To prepare a sour apple puree; slice about 1 lb. or 2 of your favorite large sour appl. Sprinkle with just a few drops of lemon juice, to prevent browning and balance the acidity of the puree. Cook the apples down in a sauce pan. As the apples soften, add 1 tbls. white wine. Once soft, puree in a food processor, food mill, or drum sieve. Return to the pan and reduce until stiff and no liquid remains, stirring constantly to prevent burning.
Mix approximately 1-part apple to 3-parts mayonnaise…to taste, flavor with grated horseradish, about 1 tbls. per cup.
I’m thinking this will go nicely on a pork sandwich or panini. So much fun! Wish me luck! And good luck to all the canner’s, preserver’s, and experimental home chef’s.
