What is an aprium, I asked myself that when I saw them at the market. Well, an aprium is a hybrid fruit that is a cross between an apricot and a plum, hence the name apri (apricot) um (plum). They are quite delicious, the skin is a little fuzzy like an apricot and the flesh is juicy and sweet like a plum. I read that the taste and texture can vary, they can be more apricot than plum and vice versa. The apriums I bought were more plum than apricot I think, but were really quite delicious. I bought a lot of them and ate what I could raw or au naturale and decided to use the rest to make a tart. I missed last weeks party for Fiesta Friday, i was sick and completely lost my sense of taste so I didn’t cook. My offering for this weeks party is an aprium tart.
Fiesta Friday is hosted by Angie@The Novice Gardener who like me has been sick, feel better Angie your Crostini/bruschetta are gorgeous. Thanks for hosting, you rock!!
Julia Childs Pie Dough Recipe
1 1/2 cups all purpose flour
1/2 cup cake flour
1/2 tsp salt
6 oz cold butter cut into cubes
4 oz shortening or leaf lard
1/2 cup ice water
Whisk salt and flour together, add the butter and shortening or lard, using your hands or pastry cutter work into the flour until it resembles crumbs with pieces of the butter the size of peas.Alternately you could use your food processor pulsing it. Add the water and mix with a fork until combined. Don’t over work. Gather it with your hands, divide into two discs and wrap in plastic. Refrigerate overnight or for at least an hour.
2 1/2 cups sliced apriums skin on
1/3 cup sugar
1/4 cup flour
pinch of salt
1/4 tsp cinnamon
Mix everything together and set aside.
I used a rectangular tart pan, pressed the dough into the pan rather than rolling it. You can do either. After the dough is in the tart pan place in the freezer for 20-30 minutes. While the dough is in the freezer preheat oven to 375 degrees. Line a sheet pan with foil. Roll the remaining dough into a thin round or rectangle and cut strips approximately 1/2 inch wide. Spoon fruit into cold tart shell and start making the lattice, lay strips about 2-3 inches apart diagonally snipping the ends that over hang, Lay more strips going the opposite way so they cross each other, brush each strip with egg wash and sprinkle with some sugar. Bake for 40-45 minutes or until golden brown and bubbly.
I like to serve warm with some heavy cream, creme fraiche, whipped cream or ice cream. I guess you can tell I like a little cream with my pie/tart. Enjoy!!