Posted: 16 July 2014 - David Lebovitz
I once told a crowd that I was
preparing a dessert for, that I don’t like sweet things. I didn’t realize it
would get such a big laugh – so I guess I should have worked on the delivery of
that line a little bit beforehand. But I had to explain that I like things on
the tangy and tart side, which is what happens to fresh apricots when baked.
While they are great fresh, when cooked, the flesh takes on the puckery
characteristics of the skin, which is my favorite part of the fruit (hmm, maybe
there’s a market for apricot skins?) – and makes them even more
spectacular-tasting in pies and tarts.
While apricots are in season right
now here in France, I’m doing my best to use as many of them as possible; skin,
flesh, and even the kernels.
But I’m not the only one. I had a lovely apricot tart at Chambelland
(gluten-free bakery) recently, a treat from the baker, who wanted to know what
I thought of it. It was great – and honestly, better than many of the regular
apricot tarts around town.
When I was got up to leave, and he
asked me my thoughts, I was reaching to think of other things to do to an
apricot tart, since we Americans like to do whatever we can to dial things up,
adding flavors and textures to a dish, whereas the French seem to like things
more singular, and are happy to have a pristine, little apricot tart, just as
is.
Continue Reading Apricot and
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