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  Fresh Apricot Tart
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Prep Time:
  not specified
Difficulty Level:
  Cake Desserts
Health Conscious:
  not specified
  not specified
Cooking Method:
  Stove Top Cook
  Yom Tov
  Rosh Hashana
Main Ingredients:
  not specified

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Fresh Apricot Tart
The thing is, I found the most amazingly deep-colored apricots in the shuk, a variety I hadn’t seen yet. Their flavor is true to the promise of their enchanting color, filling the senses with the essence of fresh apricot when you bite one. It made me realize how often we settle for just a hint of flavor in today’s fruit, accepting fleshiness and juice in exchange for those original strong tastes which go away in refrigerated storage. Or get sacrificed for varieties that travel well and keep a few days longer in the supermarkets.

While happily snacking on the little fresh golden globes, I visualized an apricot tart in a plain short crust. Something to show the fruit off, without a lot of fancy added ingredients to compete for your attention. Although a flourish of whipped cream or scoop of vanilla ice cream on the side wouldn’t distract from the apricotish wonderfulness of it. (When did whipped cream and ice cream ever go wrong?)

So of course I turned to Elizabeth David’s Summer Cooking and found the recipe. It’s almost all apricot, pure and simple, with a touch of vanilla that complements the fruit so well. I forgot to dust the edges of the tart with sugar before baking, but I served this tart to the discriminating ladies of the book club, and it has their approval.

Can’t do better than that, unless you, Reader, bake it too, and let me know how much you liked it.
Ingredients for Apricot Filling:
500 grams – 1 lb. fresh apricots
2 tablespoons sugar
1/2 teaspoon vanilla
Halve the apricots and remove the pits. Set them to macerate in the sugar and vanilla while preparing the crust.

Ingredients for Crust:
1 cup all-purpose flour
4 tablespoons butter
1/4 cup sugar
1 egg yolk, beaten
Zest of one-half medium lemon
1-2 tablespoons water

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