Of all the summer drupes, apricots are my least favourite. (Had to sneak in my new word of the day). They are extremely fragile, and the window when they are perfectly ripe, is very tiny. Too soon and they are hard and sour. Too late, they are dry and mealy. Since apricots are a climacteric fruit (another new word for me! That’s two today. I’m on a roll), it’s best to buy them firm and let them ripen on the counter. When ripe, they will be bright orange with a rosy blush.
Mini tarts are a bit more work, but there is no denying the cuteness factor.
For eating out of hand, I’d always choose a peach, plum or nectarine before an apricot. But something happens to the flavour and texture when they are cooked. The heat of the oven coaxes out their sweetness, but not to the point of cloying. They still keep a hint of their tart nature.
Start with a brown butter crust. I have used this crust before here. It adds such a wonderful nutty flavour. You will need to blind-bake the crust, to give it a head start. No one likes a soggy bottom. An almond filling is spread over the partially baked shell and then down go the apricots. It’s worth taking the time to be precise in arranging them. Or not. You do you.
A brushing of warmed and strained apricot jam on top is a nice finishing touch to make your tart shimmer. A few toasted sliced almonds and a bit of icing sugar are optional but really dress up the tart.
