Apricot Tart

With company in and some cooler temps and some fresh fruit- it was the perfect time to make a tart.  If you are expecting sweet - don't make this tart.  We like desserts that are lower in sugar (except my kids of course).  Sprinkle confectioners over top if you like.  We thought it was perfect.

We took a ride to Letchworth State Park.  It was a beautiful day for being at the park.  We have spent many a days picnicking there. Lots of reunions visiting there.  Days spent with my cousins in from out of the town exploring the area. Lots of dates (in my single days, of course) there at the park as well. It holds significant meaning there and fond memories. Here are a few pics of the beauty you can find there.

Apricot Tart
Adapted from this recipe at Tartelette.

6 to 10 apricots, pitted and halved

pastry crust:

1 1/2 cups flour
5 tablespoons butter
1/2 teaspoon salt
3 egg yolks
1 to 2 tablespoons water

filling:
8 tablespoons butter
1/3 cup honey
1 cup almond meal or ground almonds
2 eggs
1/4 cup half and half

In a processor or with a pastry blender combine flour and salt, stir.  Work in butter.  If using a processor drop by pats into the flour as the machine is running.  Add in egg yolks and then a couple tablespoons of water (or a little more, depending on the humidity in the air). As soon as the dough forms a ball turn off the processor.  Gather all into a ball and place in plastic wrap, form into a disc and refrigerate for at least an hour and up to a couple days.

Remove dough from refrigerator and roll in between sheets of plastic wrap to make a large circular shape to fit your tart pan (or square, rectangle- whatever you have).  If dough should tear, repair with bits of dough from edges.

Pierce dough with fork tines repeatedly. Fill with beans or pie weights and bake in a 350 oven for fifteen minutes. Remove.

In a large bowl beat butter and honey, add in eggs one at a time.  Add in almond meal. Remove beaters and gently stir in half and half.

Arrange apricot halves over tart crust and then pour filling over top.  Bake in a 350 oven for 30 to 35 minutes.

Apricot Red Lentil Soup

Seriously. I had never heard of this before.  Apricots, in my red lentil soup?  Yuh huh.  Loved it. I have seen many recipes on line for this but none of them with the amount of apricots that I am going to tell you to use. Your choice- but it was fruity and homey at the same time.

Apparently this soup is Armenian.  I do know apricots are a large part of certain Middle Eastern cuisines.  So I understand its origins.  I have made stuffed grape leaves with apricots and that was totally delicious as well.

Armenian Red Lentil Soup with Apricots


2 tablespoons olive oil
1 onion chopped
2 cloves garlic, minced
1/3 cup dried apricots, chopped
1 1/2 cups red lentils
5 cups chicken stock
3 plum tomatoes, peeled and chopped or a 1/2 cup canned tomatoes
1/2 teaspoon ground cumin
salt and pepper to taste
2 tablespoons fresh lemon juice

Saute onion, garlic and apricots in olive oil.  Add lentils and stock.  Bring to a boil then reduce heat and let simmer about 30 minutes.

Stir in tomatoes and season with cumin salt and pepper.  Simmer for ten minutes more.  Stir in lemon juice and blend 1/2 of soup in blender or use an immersion blender.