Apricot and Lime Crumble Tart

I went to a farmer’s market the other day and picked up 6 pounds of fresh apricots. A person can only eat so many so, before they softened up too much, I made a pie. The tartness of the stone fruit is sweetened by the crumble mixture on top. You can add raw slivered almonds before sliding the pie in the oven if you’d like, or crushed hazelnuts. Delicious…



Tart Shell

200g cold butter, cut into pieces
60g powdered sugar
330g flour
1 tsp salt
¼ cup cold water (more or less)

1. Preheat the oven to 350°F and prepare a pie mold by lightly misting it with cooking spray.
2. In a bowl, combine the flour, the powdered sugar, the salt, and all the pieces of butter. Beat until the mixture is crumbly, then slowly pour in the water one tablespoon at a time until your dough comes together. If it becomes sticky, add more flour; if it is too dry, add more water.
3. Make a ball and wrap it in plastic wrap. Refrigerate for at least 30 min and up to 1 hour.
4. Sprinkle a clean surface with flour and place your dough on top of it. Roll it out so that it fits your round tart shell. Place the rounded flattened raw dough into your pie mold and cut off the excess dough with kitchen scissors.

Apricot Topping

2 lbs apricots, quartered
½ cup sugar
1 lime (juice and grated rind)
¼ cup cornstarch

1. Place all ingredients in a bowl and let sit until the sugar dissolves completely. Approximately 15-30 min.
2. Spoon your apricot mixture onto your raw pie dough.



Crumble

½ cup brown sugar
½ cup flour
½ cup cold unsalted butter, cut into little cubes
½ cup rolled oats
1 tsp salt

1. Combine all ingredients until batter is crumbly.
2. Scatter pieces of dough unevenly over entire pie and bake for approximately 40 minutes or until your pie is golden and the apricot mixture has turned glossy.

EU

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