This was inspired by a recipe from one my former coworkers at SGI, Kyrie Robinson, who originally used plums. It’s more a cakey dessert, rather than a tart with the more traditional crisp shell of short pastry. I much prefer apricots, though sweet white peaches could work here as well.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cup unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon vanilla sugar, or 1 teaspoon vanilla extract
- dash of sea salt
- 12 fresh apricots
- cinnamon sugar
- lemon juice
Method
- Preheat oven to 350F degrees.
- Cream the butter and sugar.
- Add the eggs one at a time, followed by the flour and baking powder. Mix well; the batter will be stiff.
- Spread the batter into a greased pan: 9 x 9 inch square or 9 inch round (glass, metal or springform) work fine.
- Cut fruit in quarters or halves, depending on their size and your preference. Place on top of the batter skin side up.
- Sprinkle with lemon juice, then the cinnamon sugar, depending on the sweetness of the fruit.
- Bake about 1 hour, until the batter has pulled away from the pan’s sides and when a knife inserted in the middle of the tart comes out clean (not counting the fruit juices, of course). Allow to cool at least 20 minutes before serving.
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