Posted on June 13 2012

Tartine Baking Project: #61 Fresh Fruit Tart with Bavarian Filling

Apricots were winking at me at the grocery store. I swear.  I obliged to their advances, and in the cart they went.  I had a tart to make, and these little gems looked like they’d compliment some Bavarian cream oh so well.  Turns out, I was right.  I’ve made a great many pies and tarts, and this one right here is at the top of my list.

I love making tart dough, especially sweet tart dough.  Not only is it completely tasty, but it sounds like I’m saying “sweetheart dough” every time, which is a lovely nickname for this pastry delight.  You think it’s weird I have nicknames for dough?  When I’m old and crazy, there will be more of that, I promise.  Who am I kidding, I’ll probably have more nicknames for stuff sooner than that.  Have you seen the “Parks and Recreation” episode where Tom Haverford names everything?  There’s an amazing website highlighting that magic. (My favorite is “Reese’s Pieces are “Alien Bait”)  So yeah, I’ll call tarts will be “Tart-to-Tarts” and apricots will be “Tiny Not Peaches”.

My little sweetheart and I had a little tiff when a couple spots on the wall collapsed in the oven.  That’s never happened before!  We talked it out though, worked through it, and things were alright again.

Every component of this little tart-to-tart was totally a labor of love.  I think I smile from ear to ear every time I make pastry cream.  Slicing apricots, making sweetheart dough, filling the tart, laying out the fruit, brushing the fruit with apricot jam glaze – it’s all amazing.  What else is amazing?  Eating tiny slices late at night, early in the morning, and planning on the next slice for a late afternoon treat.

  1. Amber says:

    That looks simply divine! My mouth is watering just looking at that slice.

  2. Anne says:

    Holy crap that’s gorgeous. That box of kosher salt is a constant presence in my house.

  3. NicoleD says:

    That tart sounds right up my alley! If you can believe it, some apricots that were going home with the lady in front of me at the checkout, were winking at me! What a bold move, apricots. I REALLY wanted to get out of line and grab some, but no, I resisted. Beautiful tart!

  4. la domestique says:

    I’ve decided to make a tart to celebrate each fruit as it comes in season, and I look forward to apricots (which should be in Colorado markets very soon). This week I made pastry cream for a strawberry tart on the blog, and that stuff is so good I think half of it went in the tart and half went on a spoon and straight into my mouth. Yum!

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