Finally...a long-awaited update! Now that I'm working full-time at Scheels, it's been one of those work from 8 til 5, go home, eat dinner, then crash kinda days. So my baking has been limited to weekends, which is already crammed with a family ritual trip to farmer's market, a week's worth of laundry, cleaning, maybe shopping, and maybe going to the gym.
On one of the trips to farmer's market, I found a vendor who had a box of fresh apricots for $6. The entire thing weighed around 10 lbs, so it was a really good deal!
We didn't have much luck with our apricots this year, so I was glad to be able to get a stockpile of these little guys. I froze about a half of them (for a smoothie or a sorbet), made apricot jam with a quarter, and the remaining quarter into a Sunday dessert. Besiades, we had to have a celebration for Dad's successful surgery. So here it is....Apricot-Almond Tart.
This tart has a flaky, buttery puff pastry base, filled with pistachio-almond cream, topped with fresh apricots, then baked til golden. I finished it with caramel sauce, chopped pistachios, and powdered sugar. It's basically the same thing as Pear-Almond Tart, except puff pastry instead of sweet tart crust is used here.
This was my first time making a blitz puff pastry, and I must say, I love it! It puffed up into the flakiest pastry, providing a light, yet buttery base for the sweet, rich almond cream filling, balanced by the flowery, fruity tang of the apricots.
My favorite time of the year has arrived, bringing with it an abundance of produce! Can't wait til next week to see what the farmers will dish out!
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