Friday, August 23, 2013
We couldn't resist the fresh apricots when they began to appear from the local orchard. Of course we ate 3 of them on the way home in the car, but then there were the rest to think about. The next morning, it was all I could think about... and I wondered how to make one of those beautiful pastries that we had encountered in Europe decades ago. Not having made them when I was using butter and eggs and sugar and wheat flour, I didn't have to undo any ideas, just come up with a way to put a dough under them and a glaze over them. Here's what I came up with.
Apricot Tart - (makes 6" x10" pastry)
oven at 350F
2 fresh ripe apricots
2 Tbsp flax seed, ground (I'm doing this all the time for the sake of Omega 3's)
2 Tbsp almond meal
1/3 c potato starch (just figuring out what this adds to texture)
3/4 c brown rice flour
2 TBSP oat bran (avoid if must be purely gluten free)
2 TBSP chick pea flour
1/4 tsp baking powder
1-2 TBSP agave (how sweet do you need the pastry to be?)
1 tsp cinnamon
1/4 c almonds (sort of slivered)
For glaze: 1-2 tsp maple syrup, 1 tsp almond milk + cinnamon
1. Peel and slice, or slice and peel apricots.
2. Mix together all the dry ingredients, and wet ingredients separately.
2. Add wet to dry and gently knead into a soft ball of dough an roughly shape this into a thick rectangle.
4. Mix up the glaze and drizzle it all over the apricots. My husband thought it could have used more sweetness in the glaze or just more glaze... He likes things sweeter than I do, but I agreed with him that a little more would have been nice. You could use honey instead of maple syrup, or sugar, if you are a sugar-eating person.
5. Bake for about 20 minutes - check for doneness with a toothpick. Let cool just a bit before you try to handle it... then peel it off the silicone and put it on a nice plate for effect!