A Simple Apricot Tart

WORDS: CHYKA KEEBAUGH

IMAGES: MARCEL AUCAR

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In the mood for a little comfort baking?

Of course you are, aren’t we all? I know that baking, making art, getting creative, reading a great book, working in the garden - anything that keeps my hands and mind active at the moment is a good thing. Especially when it tastes delicious! Now, full disclosure - This Apricot pie was not made by me! It was store-bought and used for a shoot a few weeks back, but looking back on my images has definitely inspired me to step foot in the kitchen today so let’s get baking!




Apricot Pie

Ingredients

  • 5 - 6 cups Fresh Apricots*

  • 1 cup Sugar

  • ⅓ cup All-purpose Flour

  • 1 teaspoon Lemon Juice

  • ⅛ teaspoon Nutmeg

  • ¼ teaspoon Vanilla

  • 1 teaspoon sugar to sprinkle on the pie before baking

*One cup of fresh apricots is equal to 190grams. To use tinned apricots for this recipe you will need just over 1000grams/ 1kg of tinned apricots.




Instructions

  • Wash and let dry about 2 pounds of apricots/decant tinned apricots from its juices

  • Preheat the oven to 400 degrees. (400°F/204°C)

  • Split the fresh apricots in half and measure out about 5 to 6 cups. Put the apricot halves in a large mixing bowl.

  • Add the sugar, flour, lemon juice, nutmeg and vanilla to the apricot halves. Mix well. Set aside.

  • Place one pie shell in a 9" baking dish. On a cutting board, slice the other pie shell into strips.

  • Pour the fresh apricot pie filling into the baking dish.

  • For the lattice, place one of the strips down the centre of the pie, then take another strip and place it across the centre going in the opposite direction. Keep adding strips of the pie shell, weaving as needed to create the lattice pattern. (If you prefer, you can make a 2 crust pie. Place second crust over the apricots and remember to cut a few steam holes in the top.)

  • Crimp together the bottom shell with the strips of dough. Sprinkle lightly with about a teaspoon or so of sugar.

  • Bake for about 45 minutes until golden brown. Cool and enjoy!



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Apricot recipe credit: Cook This Again, Mom!

Sweet TreatsChyka Keebaugh [Chyka.com]Bake, Apricot Tart