Tarte Tatin ...

... made with fresh apricots instead of apples. I think it turned out well. Tarte Abricot, maybe?

apricot tarte.jpg

That's pretty! How long did it last?

Sounds delicious and looks great.

You just go, Alan! Very nice job. Did you serve it with whipped cream or ice cream? how did it taste?

Outstanding. But don't let the three jail-breakers get away....

Standard short crust pastry and a very simple recipe from Jane Grigson's "Food with the Famous," said to be a favorite of Claude Monet. We served it straight up, w/o condiments of any kind. I made it with ordinary supermarket apricots. It is slightly tart and is more strongly flavored than fresh apricots, and as with many French pastries I've tried, not as sweet as many Americans prefer. We will do it again.

Thank you all for your kind words.

Nice, even better than Tarte Tatin. Although I see you didn't go for the thick sugary glaze.

[Jenise]

That is REALLY pretty. And apricots are my favorite fruit in the world--probably, in part, because a good apricot is so elusive. Unless one has their own tree, one never gets enough to grow tired of them. And then next season, the hunt is on again.

That is REALLY pretty. And apricots are my favorite fruit in the world--probably, in part, because a good apricot is so elusive.

Interesting logic!

I've had a couple of really great apricots this year, more so than ever before, and will be on the hunt when in Rome next week. But have never had enough good apricots to spark such talk of 'favorite' compared to other fruits.

That is REALLY pretty. And apricots are my favorite fruit in the world--probably, in part, because a good apricot is so elusive.

Interesting logic!

I've had a couple of really great apricots this year, more so than ever before, and will be on the hunt when in Rome next week. But have never had enough good apricots to spark such talk of 'favorite' compared to other fruits.

I recall, a couple years ago, when it was clearly Apricot Season at the Union Square Greenmarket. I think it was August. Stands were heaped high with apricots. One stand was nothing but apricots in a heap several feet across and two feet high.

[Jenise]

That is REALLY pretty. And apricots are my favorite fruit in the world--probably, in part, because a good apricot is so elusive.

Interesting logic!

I've had a couple of really great apricots this year, more so than ever before, and will be on the hunt when in Rome next week. But have never had enough good apricots to spark such talk of 'favorite' compared to other fruits.

I am probably equally in love with cherries as apricots, but I get good cherries--that is, cherries as good store-bought as from a tree, for weeks at a time every summer. The highly perishable apricot, however, has to be picked so green that what you get in stores never has the flavor of actual tree-ripened fruit. Apricots are actually grown here in Washington--but they'll never have the flavor of a California Blenheim, or some tiny variety I picked off a tree once in Taos, New Mexico.

Just had a friend come by yesterday with a bag of ripe, just-picked apricots. There are too many to eat out of hand, so we'll have to think of something along the lines of Alan's tart to use them up.

Tarte. Betty. Souffle. Ice cream. Grill. Puree then make sweet blintzes, dessert pirogies.