I have very fond memories of my grandfather’s apricot tree and how, every summer, he would gather as many ripe apricots (and some not so ripe) as he could carry in the folds of his flannel shirt and bring his haul inside. How he would hold one up proudly and consume it within seconds, leaving only a pulpy stone behind.
I am very fond of apricots.
Recipe from Not Without Salt.
These don’t look nearly as professional nor as well done as Alison’s tarts, but for my first attempt (and for several mistakes made in haste along the way), not bad. My tart molds must have been larger than what was used in the recipe, because I found myself having to made more dough for the shortbread crust.
I used edible gold dust, which resulted in much suspicion.
“Is this real gold?”
“No. I just thought I’d shellac them to be pretty.”
Nevertheless, these went down a smashing success, even if the sheer size of the tart seemed to intimidate all but the tallest and most food-keen.