8 thoughts on “Cs&Cs: Apricot Crumble Tart (+ kernel ice cream)”
Can someone confirm that this is the recipe? Don’t have my book with me, obviously. Most likely won’t make the ice cream, just don’t have the equipment..
Thanks so much (thank goodness! And YUM! Hope apricots are still on the market when I get back to France. If not I see some good suggestions on the other thread).
I feel like most stone fruits would work here: peaches, plums, nectarines. I also suspect that blueberry would be delicious, but I’m guessing that one would require some tweaks to the amounts and baking time. If you can’t find fresh, frozen may well work too, just need to increase the cooking time.
Friends – vanilla ice cream is almost a MUST for this apricot tart – whipped cream works in a pinch too. The tart is actually not sweet … and tastes like there is almost something missing when eaten without something sweet. I was game to try the apricot kernel ice cream but where does one find 50 apricot pits? I collected 9 from making the tart…those 9 are frozen and ready for ice cream when I have 41 more kernels 🙂
I’ve made this tart a few times and I find that the sweetness is very dependent on the ripeness of your apricots. This time my apricots were almost but not quite perfectly ripe and so I threw in another tablespoon on sugar and it was perfect. You may need to add more depending on your fruit.
cookthebookfridays 
Can someone confirm that this is the recipe? Don’t have my book with me, obviously. Most likely won’t make the ice cream, just don’t have the equipment..
http://leitesculinaria.com/96553/recipes-apricot-tart.html
Thanks!
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Yes Mardi, this is the recipe.
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Thanks so much (thank goodness! And YUM! Hope apricots are still on the market when I get back to France. If not I see some good suggestions on the other thread).
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I cannot find any fresh apricots what would you use instead?
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I feel like most stone fruits would work here: peaches, plums, nectarines. I also suspect that blueberry would be delicious, but I’m guessing that one would require some tweaks to the amounts and baking time. If you can’t find fresh, frozen may well work too, just need to increase the cooking time.
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Friends – vanilla ice cream is almost a MUST for this apricot tart – whipped cream works in a pinch too. The tart is actually not sweet … and tastes like there is almost something missing when eaten without something sweet. I was game to try the apricot kernel ice cream but where does one find 50 apricot pits? I collected 9 from making the tart…those 9 are frozen and ready for ice cream when I have 41 more kernels 🙂
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I’ve made this tart a few times and I find that the sweetness is very dependent on the ripeness of your apricots. This time my apricots were almost but not quite perfectly ripe and so I threw in another tablespoon on sugar and it was perfect. You may need to add more depending on your fruit.
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I’ve made this tart before with strawberries and rhubarb. It’s a pretty flexible tart, fruit wise.
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