Rustic Apricot Tart
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Leave it to the lady with the tree to have some great recipes for apricots. My neighbor Pat (the one whose tree is raining apricots this week) suggested cooking an apricot pie on the grill and passed along a recipe. I modified it a bit, but the essence is the same. The seasoning is brown sugar, cardamom, and chipotle powder. Pat says, "Be sure to include the chipotle powder!" and she's right. It gives it a lovely subtle kick. Have you ever baked on a grill? When the hot weather settles in we avoid using the oven; the AC is working hard enough as it is. Now that I have baked on the grill a couple of times, it's not so hard. Just make sure that what you are baking is not directly over the coals or flame or the bottom will get burnt. Instructions for baking both on the grill and in an oven are included.
Rustic Apricot Tart Recipe
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Ingredients
- 1 recipe pate brisee pie crust recipe
- 1/4 cup packed brown sugar
- 2 teaspoons flour
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground chipotle chile powder or plain chile powder
- 1 pound pitted and halved fresh apricots
- 1/4 cup raisins
- 2 Tbsp chopped pecans
Method
1 In a medium bowl, mix the sugar, flour, cardamom and chipotle chile powder. Fold in the apricot halves and raisins, until they are well coated with the mixture. Set aside and let macerate for 10 minutes.
2 If you are working with chilled pie dough, remove from the refrigerator to let stand for 10 minutes before rolling out.
3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
4 If you are cooking on the grill, transfer the rolled-out pie dough to a large, lightly buttered, doubled over square of aluminum foil. If you are baking in the oven, transfer to small-rimmed, lightly buttered baking sheet.
5 Place the apricot mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Sprinkle the top with the chopped pecans. Fold the edges of the pie crust up and over so that a small circle of filling is visible.
6a Grilling Directions.
Prepare grill (either charcoal or gas) for indirect medium heat. Carefully transfer the tart on foil to the grill. Make sure it isn't directly over any coals or gas flame. Cover the grill. If your grill has a temperature gauge, try to keep the temp between 350°F and 400°F. Cook for 40-50 minutes, until crust is lightly browned and the filling is bubbly.
6b Oven Directions.
Preheat oven to 350°F. Cook tart for 45-50 minutes, until the crust is lightly browned and the filling is bubbly.
Great served with vanilla ice cream.
Makes 6 servings.
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The crust is similar to "johnny cakes" which mom would make with leftover pie crust and simply bake it with cinnamon and sugar sprinkled on top. Makes a pretty tasty container :)
Every year a few friends and I go camping in the wilderness and (over)eat like kings. Our friend owns his own restaurant and loves to cook gourmet meals for us, but we never have made a dessert. I bet we could do this on a small gas grill or in a cast iron dutch oven (8 quart). We were just talking about how to make a cobbler or something in it. Thanks for the recipe... this gives good ideas! I like the touch of chile in the recipe. Mmm.
Oh yeah... I will namedrop my friend's cafe in case anyone is in Ft Collins, CO and wants brunch. :)
http://www.cafebluebird.com