Aprium-Pistachio Galette
In keeping with my previous post's theme of produce I discovered in California, apriums (approx. 75% apricot, 25% plum) and pluots (approx. 75% plum, 25% apricots) still wow me when I visit the farmers' market. As if regular old plums and apricots weren't tasty enough. The stand where I bought my apriums was giving away whole fruits as samples--the farmer was beaming with pride over his crop.
Click here for the recipe--perfect for homemade crust-a-phobes like myself. I subbed apriums for the apricots, pistachios for the almonds, skipped cutting the crust in a circle, and when it came out of the oven, I brushed the tart with last summer's homemade plum jam. Hat tip to Tokyo Astro Girl for pointing me in the direction of this dessert.
5 Comments:
Someone asked me at work just last night if I've ever heard of pluots - only in the blogosphere, I told them! I really like the cute names of "married" fruits, very Seuss-like!
What a pretty dessert! I'm a crust-a-phobe, too, but I recently tackled pie crust. Not too bad!
Hey Abby--Good for you for tackling pie crust phobia. I try occasionally--I think it's my husband's grandma's perfectly flaky (lard!) crust that intimidates me.
If I'd been around, you'd have had a hard time taking a photo. I'd be gnawing on the other end of the tart!
oh this does look good! so perfect and summery!
chubbypanda--yes, i had to ward off my dinner companions with a stick while i took the picture.
connie--if only the LA weather felt summery too--we're in the midst of june gloom.
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