Apricot squared — with apricot jam and fresh apricots.
Last week at the farmers market, when I spied baskets of ripe apricots with the intense orange-red glow of a tropical sunset, I couldn’t contain myself.
Then, I just had to bake.
These beauties were destined for “Crostata Di Marmalata,” an easy apricot jam-filled tart that I took the liberties of blinging out by decorating it with halves of these early stone fruit.
The recipe is from master baker Jim Lahey’s newest book, “The Sullivan Street Bakery Cookbook” (W.W. Norton, 2017), of which I received a review copy.
You probably know Lahey for the phenomenon he created with his revolutionary no-knead bread recipe a decade ago. Lahey, who opened his Sullivan Street Bakery in New York in 1994, is known far and wide for his way with bread, made with wild yeast he hand-cultivated in Italy.
With a name like that, I wish I could tell you these tarts were the new magic diet food.
If only I could hunker down with one all to myself and become instantly slim.
“Slim Apricot Tarts” are majestic with fresh summer apricots. And fruit does a body good, doesn’t it?
Oh sure, the fruit does sit on a platform of buttery puff pastry. And the apricots do get brushed with sweet apricot jam before serving.
But it’s all good, isn’t it?
It sure tastes that way. The apricots are first par-boiled to get them squishy soft. You remove the pits and peel off the skins (throw them away or nosh on them as you toil away at this task). Then, you place them atop the puff pastry dough to bake.
The recipe is from “Ripe: A Cook in the Orchard” (Ten Speed Press), of which I recently received a review copy. The book is by the wonderful British food writer, Nigel Slater. If you have never experienced his elegant, evocative, winning prose — especially in books like my favorite “Toast: The Story of a Boy’s Hunger” (Gotham) — you are truly missing out.