Apricot Cornmeal Crumb Tart

There is a sweet and natural affinity between the soft sunset blush of early summer apricots and the homespun State-Fair-Blue-Ribbon pride of corn. Maybe it has something to do with long full days of bright sun, a labor-intensive harvest and our wholehearted ritual of indulging in the season’s bright splash of sumptuous colors and flavors.

Apricots are my ideal baking partner and this easy breezy tart really maximizes their lusciousness as they bask in the company of their adoring admirer, cornmeal. These two pair so harmoniously I can't help but conspire in their brief rendezvous every year.

These apricots are first bathed in a little sugar, vanilla and cinnamon to coax along some juices that bake into fruity puckers of bright acidity once they are ensconced in the tart. The little burst of cornmeal has just a slight crunch and all the rustic flavor but is not too dense or grainy. It almost begs for an embroidered tablecloth.

This time my immersion into the intersection of the cornfield and the apricot orchard has produced a beauty. I know I’ve waxed on and on about my love for apricots each and every season and I have to say, this is one of my favorite pastries to emerge from my studio. So now it’s your turn. Please, do tell: what are your favorite pastries that you seek out each year?


Bench notes:
- I used Quaker yellow cornmeal for this recipe, which is finely ground.
- The method for mixing this dough is the same as for the Apple Crumble Tart. You can see how crumbly the dough should look going into the pan.
- Be sure to place the tart on a baking pan lined with parchment to prevent any potential drips from burning on the bottom of the oven.
- Another favorite cornmeal and apricot recipe is Cornmeal Cake with Apricots.

Apricot Cornmeal Crumb Tart

8 fresh ripe apricots
1/4 C water
1/4 C + 2 T sugar
1/2 vanilla bean
pinch of cinnamon

2 C flour
1/4 C + 2 T fine cornmeal
3/4 C sugar
1/4 t + 1/8 t salt
6 oz (1 1/2 sticks) cold butter, cut into small pieces
3 egg yolks
1/4 C + 2 T sour cream

Cut the apricots in half and remove the pits. Combine the water and sugar together and bring to a simmer. Split and seed the vanilla bean and add to the syrup along with the apricots and the cinnamon. Lower the heat to a low simmer and cook the mixture until the apricots starts to slump and look jammy but still hold their shape. Take off the heat and pour into a strainer placed over a bowl to drain. Set aside to cool.

Preheat your oven to 350 degrees.

Whisk together the flour, cornmeal, sugar and salt and place in a food processor. Add the butter pieces and pulse just enough to begin to break the butter up into smallish pieces. Mix the yolks and sour cream together and add to the food processor. Pulse just a few times until the mixture looks like it’s coming together but is still rather crumbly. Do not overmix. Pour into a large bowl and toss gently with your hands.

Pour about 2/3 of the dough crumbles into a 9” tart pan with the bottom lined with parchment. Gently spread an even layer to the edges and press lightly without compressing it too much. Cover the bottom of the pan completely so there aren’t any holes. Layer the cooled apricots evenly on top, leaving about a little border around the edge. Sprinkle the remaining dough crumble over the top of the apricots. Be sure to spread some out to the edges of the tart pan to form a border.

Place the tart on a sheet pan lined with parchment and bake for about 35 minutes. Cool completely before removing from the tart pan to serve.