Sweet Memories in an Apricot Tart
Contributor blog post by Nutmeg:
Apricots will always remind Nutmeg of her grandmother, Charlotte.
Nutmeg never asked if her grandmother liked to cook, it was just assumed that she did as her Hungarian lineage prevailed in hearty meals and traditional sweets.
The piece de resistance was her homemade apricot tart – it was so good that Nutmeg enjoyed a second helping and asked for the recipe. The following is Marina’s recipe for Apricot Tart, translated from French – Nutmeg is convinced that her grandmother would have approved.
This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. Note: You can prepare this tart with other stone fruit such as peaches or plums.
- 1cup Flour
- 2/3cup Sugar
- 1 Egg
- 1/2cup Unsalted butter, at room temperature
- Zest from one lemon
- 10-15 Ripe ApricotsThe actual number will depend on size
- 1/3cup Sugar
- 1tbsp Fresh Grated Ginger
- 1stick cinamon
- 1/2cup Ground Almonds
- 1/4cup Unsalted butter, at room temperature
- 1/4cup Sugar
- 1/2tsp Vanilla sugar or 1 tsp Vanilla extract