Apricot Blueberry Tart

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There was a period of time in my youth when I hated my name - Aria. It was just too weird. On top of that, no one really ever knew how to pronounce it. At school or doctors offices, the adults calling out my name would most often address me as “area”. My peers would call me everything from R to oreo to di-aria-rhea. Lovely, I know. I longed for having a normal name like Jenny or Christy - anything but Aria. But then I got over it and moved onto something more important, like my hair. You see, I had a natural wave but this was the 80s and I really needed a perm. I convinced my mom and, if memory serves me right, we both got one together. And yes, we ended up looking like standard poodles. I’ll spare you the visual. After I got over the perm and the teasing and the aqua net hair spray, I wanted bone straight hair with bangs. Oh and I wanted to be a blond too. My point: the grass always does seem greener.

It's like when you have your first child. You go through this learning process where you are all consumed and don’t know shit about anything and way too precious and are overwhelmed by everything. But once you get over the anxiety, you get into a rhythm and baby begins to grow and blossom into becoming an independent little person. You start to ease up and integrate this new person into your life and, though it’s still exhausting, you are pretty much able to end your days very shortly after bath and story time. To which then, you can crawl into bed (yes I go to bed at 9pm!) and generally have a good nights rest. However, when a newborn gets into the mix - you can forget about a good nights sleep. At least I can anyway since my milk shop is open 24/7. Also, forget about winding down at the end of the day. With 2, there really is no rest. This reality now makes only having 1 seem easy peasy.

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So, now a days when my baby girl is sleeping, being with my son is a breeze. Well, kinda. He has entered into the repeating every single word phase which no doubt tests everyones patience and keeps me and my potty mouth on my toes. I'm trying the best I can but damn it's F'in hard! Anyway, lately, when it's just me and my little talkative man, I've been putting him to work in the kitchen. He's becoming quite my little sous chef too. This is our first tart together. It was initially just going to be an apricot tart but he demanded some “boo”berries sprinkled on top which I think was a brilliant touch. Wove vou!

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Apricot Blueberry Tart

Simple, rustic, delectable, and incredibly easy to make. Toasting the flours for the crust adds a depth of flavor reminiscent of a graham cracker. This tart also has, I am happy to say, one badass, butter-free, easy-to-press crust that goes directly into the oven without needing to roll or chill. Then you have this almond marzipan-like center. It’s not only incredibly delicious, but it looks stunning, and I am sure the people lucky enough to be served it will think you were in the kitchen for hours.

Crust

  • 1 -1/4 cups whole grain spelt flour, toasted
  • 1/ 2 cup ground almonds or almond flour, toasted
  • 1 tsp baking powder
  • 1/3 cup maple syrup
  • 1/3 cup mild extra virgin olive oil pinch of sea salt

Filling

  • 1/3 cup ground almonds or almond flour
  • 1/3 cup maple sugar
  • 1 large egg
  • 1 TB mild extra virgin olive oil
  • 1/2 tsp almond extract

Topping

  • 2 cups fresh apricots, pitted and sliced
  • 1/2 cup blueberries
  • 1 TB fresh-squeezed lemon juice
  • 1 TB maple sugar
  • 2 TB orange marmalade

Preheat oven to 350°.

Lightly oil a rectangular or regular tart pan with removable bottom.

For Crust:

On a parchment paper-covered baking sheet,evenly spread spelt and almond flours. Place in oven and toast flour for about 8 minutes or until lightly golden and fragrant. Remove from oven and use the parchment paper as a funnel to transfer the flours to a medium mixing bowl. Let cool a few minutes.

Add baking powder and pinch of salt to the flour bowl and whisk to combine. In a small bowl, whisk the maple syrup and olive or almond oil until throughly combined and emulsified. Add the maple/oil mixture to the flour mixture and gently stir with a spatula to incorporate.

Press the dough evenly into the  pre-oiled tart pan. Be careful not to make it too thick on the bottom as the dough will puff up a bit in the oven from the baking powder. Press the dough against the sides of the tart pan with your thumb to evenly distribute along the sides.  Then, using a small fork, gently press down on dough and carefully poke holes throughout the bottom of the dough.

Pre-bake crust in the oven for 10 minutes. Keep oven on while you prepare the filling.

For Filling:

In a small bowl, mix almond flour, sugar, egg, olive oil, and almond extract. Mix until batter forms and is smooth. With a spatula, evenly spread filling into crust.

In a small bowl, mix almond flour, sugar, egg, olive oil, and almond extract. Mix until batter forms and is smooth. With a spatula, evenly spread filling into crust.

In a small bowl, mix the apricots, lemon juice, and sugar.

Lightly place the sliced apricots on top of the filling in a pretty manor then add a handful of  blueberries where ever you wish.

Bake for about 35 - 40 minutes or until filling is lightly golden and set.

Stir orange marmalade in small saucepan over low heat until melted. Brush over still-hot apricots and blueberries and cool tart 1 hour before serving.