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A Lattice Aprium Tart For Fiesta Friday #31

 

Aprium tart

Aprium tart

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. Β 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.

The fruit:

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.

Unbaked lattice top

Unbaked lattice top

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. Β Bake for 40-45 minutes or until golden brown and bubbly.

tart

tart

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!!

ready to serve

ready to serve

Fiesta Friday

Fiesta Friday

 

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137 Comments Post a comment
  1. OMG, Suzanne – that looks amazing!! I really have to give the dough a try – you have amazing results with it. The hybrid fruit hasn’t reached our shores yet but I am going to keep an eye out for it!!! Hope you are all recovered now x

    August 29, 2014
    • The recipe never fails me, love it and it’s so flaky and perfect. Thanks so much, I generally don’t buy hybrid fruit but my curiosity gets the best of me and they really are good, Thanks so much, yes just about better.

      August 29, 2014
  2. What a beautiful, delicious looking tart! Learn something new everyday = Apriums. I need to invest in a rectangular tart pan…

    August 29, 2014
    • I had never heard of them they are really a pluot just a different name, same make up. Yes, that rectangular tart pan is wonderful, I love how it looks. Thanks Linda.

      August 29, 2014
  3. Absolutely gorgeous-looking lattice tart and a great photo! I have never heard of apriums before – sounds very latin! And what beautiful golden pastry – that’s something I miss always cooking with spelt/buckwheat etc… Hope the pugs are well?

    August 29, 2014
    • I hadn’t either but looked it up after I bought them., they are good. I love the way lattice looks, it’s fun to do too! Thanks so much.

      August 29, 2014
  4. I am a sucker for tarts- nothing beats the presentation. This looks & sounds AMAZING!! Lovely photos too πŸ™‚

    August 29, 2014
  5. Devora Cohn #

    I’m coming right over to pick up the lattice Tark it looks so fantastic why don’t you bring it to Sharon so I can try it

    Sent from my iPhone

    >

    August 29, 2014
    • It won’t be fresh by the time Monday rolls around. I could try refrigerating but I’m afraid the crust will get soggy, send Steve to come get it!!

      August 29, 2014
  6. Maria DeBrango Stickel #

    Gorgeous! Thanks for sharing this.
    Maria

    August 29, 2014
  7. I find hybrid fruits very interesting… and in this case they look delicious and beautiful. Great creative choice, Suzanne. Hugs!

    August 29, 2014
    • I’m on the fence about hybrids It brings to mind GMO’s and not a fan but the fruit is a cross between two so may not be so bad Anyway it tastes good! Thanks so much.

      August 29, 2014
  8. Wow Suzanne! Amazing :). Never knew about Aprium. What a cross between apricot and plum. That pie is such a work of art and looks gorgeous. Loved it. Simple recipe and elegant looking !

    August 29, 2014
    • An aprium is essentially a pluot which has become widely accepted i think, I generally don’t buy hybrid fruit but couldn’t resist they were so pretty and I wanted to taste them. I do like them, they were sweet and juicy. Better than a apricot IMHO which can be dry. Thanks so much Sonali

      August 29, 2014
      • Suzanne,
        SONAL here ;))))
        Well I am super amazed at the hybrids. How are these done? I wish I could see a place where they create hybrid seeds ..amazing! I will keep a look out for these.

        August 29, 2014
  9. Sue #

    Hi there Suzanne! I have a tart pan just like this one, beautiful presentation. I love the apriums too!

    August 29, 2014
    • I am so glad someone else tried the apriums, they are good right??? Thanks so much Sue.

      August 29, 2014
  10. wow, never heard of it but it sounds delicious πŸ™‚

    August 29, 2014
    • Thanks so much Daniella, if you can find them give them a try, they are delicious.

      August 29, 2014
  11. Your tart looks like it came from a trendy coffee shop, perfectly put together and tasting absolutely delicious! It sure looks good! I’ve never heard of an aprium (learn something new everyday!) but it sounds great… I’ll have to keep my eyes open at the farmers market.

    August 29, 2014
    • Oh you are too kind thank you. Apriums are really wonderful even if they are hybrid fruit. Thanks so much.

      August 29, 2014
  12. So Lovely Suzanne!! Reminds me of a Liner Torte in a way….Love it!! πŸ™‚

    August 29, 2014
    • I have been thinking of the of making one of those torte’s yes maybe thats what I had in mind. Thanks so much.

      August 29, 2014
  13. Suzanne you are AMAZING! My goodness you should write a cook book or participate in a food challenge or something. Thank you for once again dazzling me on Fiesta Friday! Cheers!

    August 29, 2014
  14. Great minds think alike- I’ve just posted a lattice tart recipe! Love this tart- looks so delicious Suzanne!

    August 29, 2014
  15. That looks absolutely delish Suzanne! Who knew of such a thing – aprium. I love to learn of new things. xox

    August 29, 2014
  16. This is gorgeous! Your lattice work is breathtaking! And thanks for letting me know what an aprium was; it looks right at home snuggled in this stunning tart!

    August 29, 2014
  17. My kind of a cake! Looks so very tasty! πŸ™‚

    August 29, 2014
  18. Wow you really are a talent. That is so beautiful! I love that you used Julia’s recipe for it. This is beautiful. I”d love to have a slice right now.

    August 29, 2014
  19. Never heard of an aprium; but I could sure go for some of this tart Suzanne! Happy FF!

    August 29, 2014
    • It was a first for me too but love them, they are wonderful. Thanks Jess and happy FF to you too!

      August 29, 2014
  20. That looks so pretty!

    August 29, 2014
  21. This is gorgeous!

    August 29, 2014
  22. Looks perfect Suzanne! πŸ™‚

    August 29, 2014
  23. I don’t think this could look any more gorgeous than it already does! I almost don’t want to cut into it, except for the fact that I am super excited to try an Aprium! Sounds so good Suzanne! πŸ™‚

    August 29, 2014
  24. This looks so gorgeous Suzanne!! I love the cross pattern, so pretty. I have never heard of an aprium either until now. I am not either an apricot or a plum eater unfortunately, I wasn’t born with tastebuds that love fresh fruit too much. I know, I know I’m weird but I can only a few, I love strawberries, blueberries and apples the best! This looks stunning though1

    August 29, 2014
    • I never would have thought that you are not a lover of fruit. Wow, you create such beautiful fruit laden desserts. Thanks so much. The apriums are incredible baked into this tart.

      August 29, 2014
  25. This is just beautiful! I love summer fruit desserts in some kind of pastry. We have pluots here and I’m wondering if they’re the same thing. Maybe apriums have more apricot and pluots have more plum??

    August 29, 2014
    • Yes thats exactly it, pluots have more plum, apriums have the slightly fuzzy skin of an apricot but taste like a plum really, You can use them interchangeably I think. Thanks so much Susan.

      August 29, 2014
  26. That’s gorgeous!

    August 29, 2014
  27. This tart looks too beautiful to eat.

    August 29, 2014
  28. This is so beautiful Suzanne, love the rectangular tart pan – just made a mental note that I definitely need one in my kitchen. Also, I must give your pastry a try, although I’ll have to admit I’m not quite sure what leaf lard is?

    August 29, 2014
    • Hi Loretta, thank you. Yes I really love my rectangular tart pan, the presentation is really pretty. Leaf lard is the highest quality lard taken from a specific area of the pig around the kidney. It’s pure and a bit more expensive than regular lard, it has no strong flavor or smell. I love baking with it.

      August 29, 2014
  29. Looks fabulous! I keep reading about apriums and pluots but haven’t seem them on sale here… maybe it’s a case of America leading the way, again.

    August 29, 2014
    • Yes it seems all of my friends outside of the US have not heard of these. They are quite delicious and great to both eat and bake with, Thanks so much,

      August 29, 2014
  30. Aprium wow nice to know about this hybrid fruit apricot and plum, loved you description Suzanne. …
    your Tart looks so delightful with those beautiful patterns am just salivating by the look of it…..yummmmmm

    August 29, 2014
    • Thank you so much, apriums are delicious and bake really nicely, I think they would make a lovely jam or compote,

      August 29, 2014
  31. Well, thank you for introducing us all to apriums. The tart looks lovely, too. Happy Fiesta Friday.

    August 29, 2014
    • Thank you so much, it was my first time having them also and really liked them.

      August 29, 2014
  32. Hello Suzanne! Hope you are feeling better. Nothing worst than being sick during the summer! πŸ˜‰ Hope the pugs are doing fine as well.

    Your tart looks amazing. Every time I see your rectangular tart pan, I’m green with envy and I mentally write myself a note that I have to get one too!!! πŸ˜‰

    Aprium? Seriously? Never heard of it! I wonder if I could find a “specimen” here…

    August 29, 2014
  33. Delicious! I never heard of an aprium before πŸ™‚

    August 29, 2014
  34. I did not know what aprium was and now you taught me. This tart looks gorgeous and very, very delectable.

    August 29, 2014
  35. I think my mouth is watering! What an absolutely gorgeous tart. I don’t bake like I used to and gave away my tart pan like that! I’m kicking myself, now!

    I may have to try it in my round one – you’ve inspired me!

    August 29, 2014
    • Yes round would be excellent I hope you like it if you make! Thank you so much.

      August 29, 2014
  36. Hope you’re feeling better. I want to make beautiful tarts but I am a terrible baker, seriously.

    August 29, 2014
    • Yes feeling better thank you. Terrible baker really? We’ll your recipes for everything else make up for your challenged baking skills. But I believe you would be an excellent baker.

      August 29, 2014
  37. This is so elegant Suzanne – what a beautiful job you did. I like a little cream with my tart too. Sounds perfect.

    August 29, 2014
  38. What a beautiful tart! Looking at your photos makes me want to go bake one right now! πŸ™‚

    August 29, 2014
  39. CC #

    That looks heavenly, Suzanne! You have so many comments, I don’t have time to read through them all but I bet someone else has already told you that they are called “Pluots” here! I just had one today, as a matter of fact! Plum+Apricot=Pluot! Too funny…you’d think the farmers would agree on a name first!

    August 29, 2014
    • I love pluots yes they are the same and I don’t get why two names. Thanks so much Christina.

      August 29, 2014
  40. First time hearing about thus fruit. Will search in store for this.. Delicious pie Suzanne

    August 30, 2014
    • Thank you they go by different names so look for pluots, plumcots. Really are good.

      August 30, 2014
  41. I love all varieties of stone fruit Suzanne, so I’m sure I’d love these apriums as well. Such a pretty tart you’ve created with them – the lattice effect is gorgeous!

    August 30, 2014
  42. What a beautiful lattice job you have done on this tart, looks super professional πŸ˜€
    Delicious ‘aprium’ idea haha I have heard plumcot too!

    Cheers
    Choc Chip Uru

    August 30, 2014
    • Yes plumcot, pluot don’t know why so many names but they seem to be gaining popularity. Thanks so much.

      August 30, 2014
  43. toozesty #

    I have never heard of apriums either. You learn something new every day! I hope you are feeling better! Beautiful tart!

    August 30, 2014
  44. Gorgeous tart Suzzane, the dough is a must try! I didnΒ΄t know about apriums either, they must be delicious, what a find! Hope you are better now, enjoy the weekend!

    August 30, 2014
    • Thanks Viviana, loved the apriums. So sweet and delicious. You will like the pie dough recipe. How could you go wrong with a recipe from Julia!!

      August 30, 2014
  45. I tried some of these hybrids recently, and liked them so much I tried to find more, but unfortunately no luck to date. I hope these show up in the market more frequently, as they really are delicious. Besides, it makes it easier to choose what you buy when you get 2 fruits in one. Lovely recipe and photos. Thanks so much for sharing this with us at Fiesta Friday.

    August 30, 2014
    • Thanks Hilda, yes they appear and disappear very quickly it seems. I got another hybrid a few months ago called candycot, it’s an apricot but it’s very juicy and sweet, unlike the regular variety. Not sure what they did but loved them all the same. Thanks again.

      August 30, 2014
  46. Thank you for introducing me to apriums, not sure I can find them here but that pie looks gorgeous Suzanne!

    August 30, 2014
  47. Liz #

    oh wow–that is pretty! And I love that you found a new fruit πŸ™‚ Will be on the lookout for whenever it makes its way to middle America. Glad if you’re feeling better–never fun to be sick. Also, thanks for the two-fer: a crust recipe AND a tart recipe!

    August 30, 2014
    • Thanks Liz, it was really nice tasting a different fruit and they are good either raw or baked.

      August 30, 2014
  48. Lovely lattice tart and such an interesting fruit…I would love a sample!

    August 30, 2014
  49. I hope you are fully recovered. The tart looks gorgeous. I admire your patience in doing the lattice work it finishes it off so well.

    August 30, 2014
    • Thank you, actually the lattice was easy, as you can see it’s not perfect. Pieces are not exactly the same size. LOL, Thank you so much.

      August 31, 2014
  50. wow, the tart looks gorgeous, just gorgeous! I never heard of this fruit but I can just see it’s delicious! Good job!

    August 30, 2014
    • Thank you so much. The fruit is delicious never had before this and I would definitely buy again.

      August 31, 2014
  51. Wow, so cool, Suzanne! I have never heard of this hybrid, but will be keeping my eyes out for them! Your tarte looks so delicious! Great post and happy that you are keeping us all on the cutting edge of new fruits on the planet! πŸ™‚

    August 31, 2014
    • LOL, thanks chef Juliana. They baked up so nicely in the tart I was really pleased with the outcome. Thanks so much.

      August 31, 2014
  52. Ooh that’s a hybrid fruit I definitely need to try! I don’t know where I’ll be able to find them, but I’ll definitely keep my eye out. The tart looks really yummy! Glad that you’re feeling better!

    August 31, 2014
    • Thank you, i generally don’t buy too many hybrid fruits but sometimes my curiosity gets the best of me and I give it a try. I was really glad they were so good. Thanks so much.

      August 31, 2014
  53. never knew about Aprium……..this looks so good πŸ™‚

    August 31, 2014
  54. So sorry you have been sick! I didn’t even know apriums existed. I will have to look for them. This tart looks delicious and I love the gorgeous lattice top!

    August 31, 2014
  55. I love your tart Suzanne. I have wanted to try my hand at a lattice pie/tart all summer and have yet to do it! I like the sound of aprium’s too! Glad you are feeling better! πŸ™‚

    August 31, 2014
  56. Suzanne, that is interesting fruit: aprium, I haven’t heard before, wish I can see in UK. I love your tart, it looks so yummy. Thanks for sharing!

    September 1, 2014
  57. What a delicious tart! I love it!

    September 1, 2014
  58. Oh how yummy that looks. I have seen apriums here I think. I must look out for them. Beautiful tart!

    September 1, 2014
  59. Good morning Suzanne! Your tart looks beautiful, so perfect! I bet it was delicious too πŸ™‚ I hope you are having a great Labor Day weekend! I have mostly worked on my web site but did get into the shop for a short time Saturday. My site should be up shortly! πŸ™‚

    September 1, 2014
    • Hi Michael, thanks so much. I am working on cooking for the party at my friends. Hope you have a great labor day.

      September 1, 2014
  60. This is so pretty, Suzanne. You know, I think I know the fruit that you’re talking about. I’ve seen them at my beloved Wegmans, thought that they might be an apricot, but wasn’t exactly sure. Now I know that I need to go back and buy them, so that I can make this lovely tart. As always, wonderful post. Love to you.. ❀

    September 1, 2014
    • Thank you, I bypassed them before but my curiosity got the best of me and I am glad it did because I love them. Thanks so much Prudy!

      September 1, 2014
  61. So pretty, Suzanne! *hugs*

    September 1, 2014
  62. Suzanne–This looks so Fancy!! I think my family would be impressed!! and I’ve never heard of “apriums”!! We bought some bright golden-pink apricot-plum cross fruits when I was visiting my daughter in Chicago and they looked like really rosy apricots but tasted like plasm– it was disappointing. Your’s sound better!

    September 2, 2014
    • It sounds like what I had but the apriums I had were wonderful. I loved using them in the tart, It was a hit with everyone. Thank you so much Rhonda.

      September 2, 2014
  63. Fig & Quince #

    Before I forget I must note my keen appreciation of the beautiful peacock designed dish – so elegant and pretty!

    And goodness Suzanne, you are really hitting it out of the ballpark again and again recently, Absolutely love the tart and the beautiful lattice design. I know it tasted as good as it looks. Beautiful job!!!

    September 2, 2014
    • Thank you Azita, the hand pies I gave you were made with the apriums also. I love those dishes, they were a gift from a dear friend. Thank you again.

      September 2, 2014
  64. I am totally, completely, and utterly convinced that you come up with the best things! I love this tart! I would make it right now if we had all of the ingredients and we weren’t heading out the door. πŸ™‚

    September 2, 2014
  65. I’ll be honest; I had to google what an aprium is. Haha. Turns out it’s a “pluot” where I live! Whatever you call it, this looks absolutely delicious and beautiful, too! Adding it to my “to make” list!

    September 2, 2014
    • I googled before I bought them so totally understood. Yes pluot, plumcot, aprium by any other name is a hybrid cross of an apricot and plum. It is wonderful though. Thanks so much.

      September 2, 2014
  66. tis the season to make tarts and pies. I love the lattice and rectangular shape.

    September 3, 2014
  67. I’m healthy once again, Suzanne, thank you! I hope you are, too. This aprium tart would make anybody get better in a hurry, so gorgeous! Aprium sounds intriguing. Last year I bought these “black apricots” that were so sweet and juicy, unlike regular apricots. I bet you they were apriums, I just didn’t know the name. I need to find them again; you’ve reminded me. XOXO

    September 4, 2014
    • So glad you are feeling better Angie. Yes I bet they were apriums there are several different aliases that these little gems go by. Uncharacteristically sweet and juicy. Sounds like them for sure. Thank you so much, they baked beautifully in the tart.

      September 4, 2014
  68. This looks incredible and perfect timing as I have just picked the cooking apples from the tree in our garden. Can’t wait to try your recipe. Emma.

    September 5, 2014
  69. Lovely recipe..easy and yet delicious..I love the way you have decorated with the pastry..

    September 7, 2014

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