Apricot Tart Crispy Topping
Stone Fruit has arrived and tangy apricots are wonderful for all sorts of desserts. One of my favorite uses are tarts and pies. This simple recipe uses a buttery crust, ripe apricots and a crispy oatmeal topping. You could easily substitute peaches or nectarines and it would be equally tasty. Serve with a scoop of ice cream to round out this seasonal treat.
Equipment
- one 9" removable bottom tart pan
Ingredients
- 1 Recipe Pâte Brisée Basic pate brisee recipe
The Filling
- 12 fresh ripe apricots
- 2 tbsp fresh lemon juice (30g)
- 2 tbsp granulated sugar (25g)
- 3 tbsp cornstarch (36g)
- 1 tsp ground cinnamon (2.5g)
- apricot jam to coat the bottom of the pâte brisee prior to placing the apricots.
The Topping
- 1/4 cup Old Fashion Oats (22g)
- 2 tbsp Turbinado sugar (30g)
- 1 tbsp granulated sugar (15g)
- 2 tbsp butter (30g)
- 1 tbsp all purpose flour (8g)
Instructions
- On a lightly floured work surface, roll out the Pâte Brisée to fit a 9" tart pan. Press the dough into place, trim the top edge. Place the tart pan in the refrigerator while you prepare the fruit and topping. Preheat your oven to 350° for convection and 375° for standard
- Cut the apricots in half, remove the pits, and cut once again into quarters. Sprinkle the apricots with the lemon juice. Mix the sugar, cinnamon, and cornstarch together, then add to the apricots and stir to coat. Let them set about 10 minutes.
- To mix the topping, put all the ingredients in a bowl,(the oats, both sugars, the butter and the flour)and use a fork or your fingers to "rub" the butter into the oats and sugars. It will result in a crumbly mixture that you can evenly distribute over the the top of the apricots.
- Remove the chilled pastry dough tart pan from the refrigerator and spread a thin coating (less than 1/4") of the apricot jam evenly over the bottom. Now, artfully arrange the apricot quarters in one layer, and distribute the oatmeal topping evenly over the apricots.
- Put the tart pan on a baking sheet, (this will keep the juices from dripping and burning the bottom of your oven while the tart bakes) and place on a lower rack of your preheated oven.
- Set the timer for 10 minutes, and then turn down the temperature down by 25 degrees. Continue to bake another 20 minutes, or until the edges of the pastry are golden brown and the juices of the apricots are bubbling. Remove from the oven and place on a cooling rack.
- Wait 10 minutes, and then remove the outer ring of the tart pan. You can remove, or leave the bottom ring in place, whichever is easier. Serve warm on its own, or with a scoop of ice cream on the side. This tart is best served the first day, but can certainly be served for several days after baking. The only downside is that the crust tends to be a bit less crispy as time goes by.