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.
A delicious — if finicky and fiddly — little tart.
I think of this recipe as Beauty & The Beast.
It’s a beaut because once “Fruit & Yogurt Granola Tarts” get all dressed up with summer berries, peaches, plums and whatnot, they’re not only dazzling but delicious.
But it’s also a beast because even though these are extremely simple little tarts to make, they are a monster to get out of their pans without crumbling.
You’ve heard how the third time is the charm?
Well, not in this case. I actually made this recipe three times — that’s how determined I was to try to solve the problem of getting the tarts out of their mini pans intact. But even tweaking the recipe not once, but twice, still didn’t help.
So why am I still including the original recipe here? Because I love the notion of creating a mini tart crust out of oats, butter, maple syrup and walnuts. It really is like a granola bar with its extremely nutty, oaty taste. And because you are using Greek yogurt and fresh fruit to top it, it’s nearly guilt-free as far as desserts go. Well, at least in my book. In fact, I think it’s as tasty for breakfast as it is for a finale to dinner.