Mmmm apricots. Bright, golden bubbles with rougy hints of the sweetness tucked within. Perhaps one of the most versatile fruit in classical cooking, apricots are by far one of my favorite spring surprises at the market.
Available for only a short time, these are the one fruit I buy in bulk. Vanilla Apricot Jam, Butter Toasted Oatmeal with Cinnamon Almond Caramelized Apricots, Battenburg Cake and this miniature Apricot Pie are just a few of the their many uses.
A baker’s delight hidden with a tiny, golden nugget, apricots are smaller than a plum but larger than a cherry. Skin a deep shade of orange speckled with red veins. I practically eeked with joy when I found them neatly wedged next to the Pink Lady apples. (Forget the practically. I did eek with joy!)
But the greatest gift of the apricot is their tie to Ruth Reichl’s latest cookbook My Kitchen Year. Boasting four recipes highlighting simple techniques to maximize on apricot appreciation, my fingers were itching to get started! So grab an apron and let’s get bakin’! xoxo
- 1/3 cup flour
- 1/8 teaspoon salt
- 1/8 teaspoon granulated sugar
- 2 tablespoons chilled butter, cubed
- 2-3 tablespoons ice cold water
- 1 apricot, pitted, thinly sliced
- 1/2 tablespoon cinnamon sugar (or whatever sugar you have on hand!)
- 1 tablespoon melted butter
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- pinch of salt
- A dollop of whipped cream, for serving
- Pulse the flour, salt and sugar together in the bowl of a mini food processor. Add the cubed butter and 1 tablespoon of cold water pulsing for 2-3 spins. Continue adding water 1/2 tablespoon at a time pulsing 2-3 times until the dough forms a ball and begins to pull away from the sides of the processor. Wrap in saran wrap and chill for at least 15 minutes.
- Preheat the oven to 425°.
- Gently flour a work surface, rolling out the crust to cover a mini pie dish.
- Thinly slice an apricot heaping the slices in the center of the crust and spreading the apricoty deliciousness to the four corners of the pie!
- For the crumble topping, melt the butter in a ramekin. Add the flour, sugar and a pinch of salt stirring until the crumble is the consistency of wet sand. Generously mound the crumble topping over the apricots. Bake at 425° for 5 minutes. Reduce the heat to 375° and bake an additional 15-20 minutes or until golden and bubbly! Add a dollop of whipped cream and grab a fork. Plates are for sharers!