Behold! A brilliant, golden apricot tart. A grown up apricot tart. Whole wheat. Fruit forward. Not too sweet, and yet oh so sweet. It’s tart season my friends. Time to break out your tart pan.
Apricots, therefore Tarts?
What do you do when you run across gorgeous, perfectly ripe, brilliantly orange apricots at a farmer’s market? It’s a no-brainer. You buy those apricots and ask questions later.
That said, I tend not to make many desserts. I’m not a carb guy (diabetes you know). But that doesn’t mean I don’t ever make desserts. In fact, screw it, it’s time to make some desserts we low-carb folks can eat.
I made a tart, as you’ve surely gathered by now. When you have a food blog you start to see seasonal trends which tell you certain things about yourself. I’ve learned that in summer, when stone fruits are ripe and gorgeous, I make tarts--like last summer when I made this plum tart. That tart, I recalled, is only 23 net carbs per serving. Not bad for someone who doesn’t use aspartame or other artificial sweeteners. I decided that this summer I could beat that number. This year we’re at 16 net carbs a serving. Yeah. Have our tart and eat it too.
Portland Adult Soapbox Derby
You’re a consumer of food blog content, right? Well maybe. At least you’re reading this one! Anyway, in food blogs people often feature their recipe at some gorgeous summer dinner party where beautiful people drink wine and laugh and eat food on well appointed dinner table arrangements.
Me? I made an apricot tart for a bunch of quirky Portlanders building an Adult Soapbox Derby car. Yep. Not as romantic to some, but damn fun if you ask me.
In fact, allow me to take this moment to brag: Portland is the only major city in America with an extinct volcano within its city limits.
This adult soapbox derby race is the shit. I’ve been to it many times. You start at the top of the volcano and you ride, compliments of gravity, down a winding paved road to the bottom. It’s terrifying and awesome.
Art Cars v. Serious Racers
Most of the cars are themed. Lots of “art cars”, that are very humorous, if poorly designed. They often self-destruct on the first run. Then they’re out of the running. But they’re glorious.
One year was the giant penis and hairy scrotum-mobile, with an onboard water cannon to spray spectators with…um… water. Yeah. Not pee. Water.
I’ve seen submarine mobiles, Scoobie Doo Mystery Machines, Animal House Deathmobiles, Fabulous Mach 5s, Flintstone Rib-mobiles, and origami crane-mobiles.
Then there are the serious racers, in it to win it. Sleek, low to the ground. Aerodynamic.
Apricot Tart and Welding at Jill’s Place.
My friend Jill is the money behind our car. That means she’s the boss. You can spend a maximum of $500 on your car. Jill and her pals Craig and Brennan? They’re part of the serious, in the in it to win it set. Trouble is this is year one. Iron out the kinks year. They’re not going to win, and they know it. So it’s all about learning this year. On our first test run night we broke a spindle. That means a wheel fell off. Not ideal. It was awesome.
What is my contribution to the vehicle? Well. I made the tart.
About this Apricot Tart
I used half the sugar I used last year. There’s most of your carbs. There is something delightful about not dousing the fruit in sugar. It tastes like fresh fruit. It’s delightful.
A bit of advice for making a fruit tart. The fruit will be dull looking when you remove it from the oven. You need to glaze it up so it’s shiny. The typical way to do so is to sprinkle the fruit with cane sugar. I melts in the oven and makes a shiny glaze. To make this less carb heavy I use all fruit preserves diluted with some wine in a sauce pan until it’s soupy. Then I brush the soupy glaze onto the tart. Makes it nice and shiny.
You should give it a go. It’s awesome.
And if you’re in the Portland area on August 20th, you should head on down to Mt. Tabor park to watch the 19th annual Portland Soapbox Derby. It’s stupid good fun!
- 1¼ Cups Whole Wheat Pastry Flour
- 2 Tablespoons Brown Sugar
- ¼ teaspoon Kosher Salt
- 8 Tablespoons (1 stick) of cold, Unsalted Butter, cut into ½-inch pieces
- 4 oz cold Cream Cheese, cut into ½-inch pieces
- 2 teaspoons Fresh Squeezed Lemon Juice
- 10 Ripe Apricots
- 2 Tablespoons Granulated Cane Sugar
- 1 teaspoon Ground Cinnamon
- ½ teaspoon freshly grated Nutmeg
- ½ Teaspoon Fresh Lemon Thyme, chopped
- ½ Cup Apricot Preserves
- ¼ Cup White Wine
- Add the flour, sugar and salt to the bowl of your food processor. Pulse a few times to combine.
- Add the butter and cream cheese and pulse until the mixture has pea-sized pieces of butter and cream cheese.
- Add the lemon juice and pulse a few more times. Mixture should look pebbly and just begin to cling together. Add some ice water if the mixture is still too dry.
- Gather dough together and compress into a large disk. Place between two pieces of parchment paper and refrigerate for at least 30 minutes, or make ahead and refrigerate overnight.
- Preheat your oven to 400⁰F.
- Meanwhile, slice plums into slices about ¼ inch thick and place in a large bowl.
- Sprinkle plums with sugar, cinnamon, and nutmeg, and mix well to coat.
- Remove chilled dough from refrigerator and roll it out into a thin crust with a rolling pin. If the dough is too too stiff (i.e., if you refrigerate it for more than 30 minutes), let it stand for 15 minutes. If the dough becomes too soft and sticky, place it in the freezer for a few minutes to firm it back up.
- Place the rolled out crust into a large, well buttered tart pan.
- Carefully arrange the plums in a pattern on top of the tart crust, starting at the outer edge and working your way towards the center.
- Bake the tart at 400⁰F for 30 minutes. After 30 minutes, reduce the heat to 375⁰F and place another pan the same size or larger than the tart pan underneath the tart to prevent the crust from burning. Cook for an additional 30 minutes, or until the crust is golden.
- Meanwhile, place the apricot preserves and wine in a sauce pan and bring to a simmer. Stir to make a syrupy sauce, adding more wine as necessary.
- Remove the cooked tart and place on a cooling rack. With a pastry brush, brush the plum topping with the apricot mixture.
- Allow to cool. Then serve