tarte aux abricots

July 20, 2011

So it was a lazy hazy day in Prince Edward County and I was lying on the beach (see my view above) at Sandbanks Provincial Park. One of our favourite places to go. I was drinking a little chilled local rosé, reading some mags, and enjoying the sound of the kids frolicking. I had made it through a bunch of design magazines and decided to move on to Maisons Coté: Nos 100 Meilleures Recettes de Vacances. Did I hit the jackpot or what? I was expecting a lot of cheese, meat, and all those lovely foodstuffs associated with the French and instead I got a treasure trove of Mediterranean-inspired dishes that, lo and behold, happened to be vegan. God love the south of France. Feast your eyes on the tarte aux abricots below, only made with nectarines. Have you seen anything look as tasty as that?

220 grams flour

1/2 tsp baking soda

4 tbsps Grand Marnier

1 pinch of white pepper

3 tsps olive oil

5 tsps marmelade, of your choosing

a handful of apricots

a handful of currants

First, let me apologize for the following translation. Now, here’s what to do. In a mixer, combine the flour, baking soda, Grand Marnier, pepper, adding the olive oil last. Mix just until it forms a ball. Press the pastry into a pastry dish with your fingers and prick with a fork. Spread the marmalade onto the pastry and cover with apricot halves (rounded side facing up). Brush the surface with a little more marmalade and the currants. Bake at 375 degrees for about 25 minutes or until the crust is golden.