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Food Blog Friday: Apricot Almond Tart from Tartelette

When my friend Ruby called me the other day and told me her mom’s apricot tree was overflowing and that we each had a bag of fresh-picked fruit waiting for us, my first thought was apricot cobbler.  But then I remembered the tart pan I purchased last year that still hadn’t been used and decided an apricot tart was in order.

At first I was planning on making this simple apricot tart at Orangette.  I’m sure I’ll still make that one someday, but my original plan changed after a friend on Facebook shared a link to Tartelette’s Apricot Almond Tart. Not only was the tart beautiful, it was a perfect excuse to bake with some of the local honey I had just picked up at The Vineyard Farmer’s Market. Plus, I knew the almond cream filling would be perfect with the tart-sweet apricots.

Tartelette most likely does not need an introduction.  It’s one of the best baking blogs around, which is no wonder since it’s written and photographed by Helen, the supremely talented Pastry Chef, photographer, food stylist, and writer.  Tartelette features some of the most beautiful desserts I’ve ever seen and Helen is so warm and welcoming, I feel as if I’ve been invited over for coffee each time I read one of her posts.

This tart was simple to put together and the results were not only beautiful, but absolutely delicious.  The honey and almond flavors were amazing with the fresh apricots.  I enjoyed a slice (okay, maybe two slices) with a side of lightly sweetened whipped cream flavored with a touch of almond extract.  Perfect.

One of the great things about this recipe is that the crust can be made gluten-free.  I chose to use wheat flour, but the original recipe is completely gluten-free.  Helen gives instructions for both versions.  Well, what are you waiting for?  Head over to Tartelette and start drooling!

Apricot Almond Tart Recipe from Tartelette

I really hope you’re enjoying these Food Blog Friday posts because it’s really been a pleasure for me to taste and share these recipes.  I look forward to it more and more each week!

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