Tag Archives: apricot

Tarts, Uncategorized

Apricot Crostata

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Two Carolines Apricot Crostata_.jpg

My mom makes the best apricot jam in the world (recipe coming soon, don’t you fret). I always try to get a jar when I visit or have her bring me one (or two or three). So, the other night when we were having an Italian themed family dinner at my house I knew what I had to do. Last fall, I had one of these homemade beauties in Rome and have wanted to make one ever since. I added almond flour to the original recipe and love the little bit of extra “oomph” that it gives. This crostata is simple, summery and oh so heavenly!

Apricot Crostata

Serves 10 – 12

1 3/4  cup all-purpose flour
1/4 cup almond flour
1/2 cup powdered sugar
150g chilled butter, cut into cubes
2 egg yolks
1/4 icy cold water
2 cups good quality apricot jam (I used my mama’s cause I’m lucky like that)

Two Carolines Apricot Crostata.jpgPlace the flour, icing sugar and butter in a food processor with dough blade and pulse until the mixture looks like fine breadcrumbs. Add egg yolks and the icy cold water and process until the mixture forms a smooth dough. Scoop out of the bowl, wrap in cling wrap and let it sit for at 40 minutes in the fridge. Preheat the oven to 350 F and generously grease a 9-inch fluted tart pan with a removable base. Form 1/2 the pastry into a ball and place between 2 sheets of baking paper. Roll out until it is about half a centimeter thick and then line the base and sides with the pastry. The pastry should come about 2 cm up the side of the tin. Spread the jam evenly across the base of the tart. Now roll out the remaining pastry and cut it into strips. Carefully drape the strips over the pastry in a lattice pattern, leaving a nice gap between the strips. The pastry can be a little soft and sticky, so I didn’t  weave the strips because the dough was tearing too easily to do that (I didn’t let it sit for 40 minutes in the fridge—only 20 minutes—which is why I changed that in the instructions).  Trim any extra bits of pastry from the edges and bake in the oven on the top third rack for 35 – 40 minutes until the pastry is lightly golden (mine took a bit longer than that, but my oven is trippin lately). Cool before serving.

-CK 1.0

Recipe slightly adapted from Simple Food

 

Bars, favorites, Uncategorized

Apricot Bars

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TwoCarolines_ApricotBars.jpg

Recently, one of my favorite humans came to visit me—my cousin Bret and I have had a special bond, since I was a wee little one, so it was a delight to have him visit. We walked all over Berlin, going to Christmas markets and eating our way through the city. Dreamy, right? He was jonesing for our Grandma King’s Apricot Bars, so I asked my mom for the recipe and whipped them up really quick. Now, there is some doubt cast on whether this is the right recipe or not, but regardless I’m sticking with this one, because it’s on point! This recipe is super easy and cinchy to alter since it’s so basic. I changed out 2 oz. of the apricots and used candied ginger for a holiday twist, and a drizzle of glaze for an added touch.

Ingredients

Apricot Filling
8 ounces dried apricots (I did 6oz. apricots, and 2oz. candied ginger)
1/2 cup white sugar
2 tablespoons lemon juice
water to cover

Base Ingredients
1 cup all-purpose flour
1 cup old fashioned rolled oats
1 cup packed brown sugar
pinch of salt
1/2 cup butter, browned

Directions

Preheat oven to 350 degrees F (180 degrees C).

Coarsely chop apricots (and ginger pieces, if using) and place in small saucepan. Add lemon juice, and white sugar. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft and the liquid cooks down and is glossy.

Mix flour, oatmeal, pinch of salt, and brown sugar together. Melt butter until browned and stir into flour mixture. Put 3/4 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.

Bake for about 35 minutes.

Note: You could easily switch the fruit to anything your little heart desires—Or top with a glaze and add slivered almonds or pecans. This is a really versatile, easy recipe!