This week’s Tuesdays with Dorie post features gorgeous summer fruits in a dessert perfect for a warm summer’s evening (or, in this case, a cool-ish British summer night!). Made with Dorie’s simple sweet shortcrust pastry, the crust can either be rolled out or pressed into the tart pan (we used a glass pie dish because that’s what he had on hand), before you blind bake it making it a simple-to-assemble dessert which, quite frankly, would work with a lot of different fruits, not just raspberries and apricots.
The apricots are placed in the tart shell on top of either ladyfingers or cake/ brioche crumbs, presumably to make sure the pastry doesn’t go soggy when the apricots are cooking. I used “trifle sponge” crumbs but actually didn’t really see the point. Our apricots were not soft-ripe, they were just right, so they didn’t go soggy at all when they were baked – they held their shape nicely.
We served this with a dollop of whipped cream that we mixed with Greek yoghurt for a tangy twist…
Verdict? We loved this tart – not too sweet and not too heavy. We did think that if anything, it was a tiny bit on the dry side (ironic since the ladyfingers or crumbs were added to the recipe to soak up any juices from the fruits) – there’s kind of nothing to hold it together – and wondered about a little Greek yoghurt, fromage frais or cream/ goat cheese spread thinly under the apricots? And perhaps a drizzle of a glaze on top? In any case, noone really minded and the plates were clean 😉
Get the recipe for Dorie Greenspan’s Apricot-Raspberry Tart on p 145 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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