When you read this recipe you’ll see that this isn’t a tart in any traditional sense of the word. Still, I think you’ll want to thank me for it anyway. You can go ahead and thank me now or you can wait until you’ve tried it for yourself. However, one look at this Apricot Tart recipe and I think you’ll see its potential – so it might make sense to thank me now.
Because there’s no standard “crust” in this recipe I figured I could make it in either a tart pan or a cake pan. It might be great in a pie tin or a cast iron skillet too. Maybe better… I bet I could even flop it on its face by putting the fruit on the bottom and serving it “upside-down style”.
Like you, when I first looked this recipe from Guy Mirabella I thought, “how versatile”. It’s not unlike many one-pan cakes that utilize a little nut flour in the mix. Though this one has a grated apple in the batter which (in my mind) gave this cake its tart potential.
I thought all of these things upon reading the recipe, and so did you. So you’re welcome.
As I said I made this tart as a tart in a tart pan. I could have made it as a cake in a cake pan as we discussed earlier, but I chose to make it a tart.
I also chose apricots. Just so you know the only reason it’s an Apricot Tart is that we’re on the cusp of the stone fruit season. Later in the summer peaches, plums or nectarines would be just as delightful. Same goes for berries and of course figs. Of course figs.
You’re Welcome. GREG