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.
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.