I went apricot picking with my father. I was down in Southern California to visit with my people after GRADUATING FROM UCD(!). We must have picked a ton! Bags of golden fruit were delivered to all the church people that could stand having so many apricots in their house.
Then…my people scattered. Parents to the East Coast, Twin 2 lives a few blocks away, and the little bro was out adventuring. (He just graduated from high school. So Proud!)
So I rode off to the library on my shiny silver bike to hunt down some recipes. I decided on Apricot Jam and this Apricot Tart. Enjoy!
5 tbsp butter, room temp
1⅓ cups flour
1 tbsp sugar
3-5 tbsp cold water
⅓ cup sugar
⅔ cup almond meal
4 tbsp butter, room temp
¼ tsp vanilla extract
¼ tsp almond extract
1 tbsp flour
1½ pounds fresh apricots, pitted and quartered
Confectioners’ sugar for garnish
Combine the butter, flour and sugar with a pastry blender until crumbly. Mix in egg. Add water a tablespoon at a time and mix until you can gather the dough into a ball (but not too mushy.) Wrap in plastic wrap and refrigerate for 45 minutes.