From the moment the double CSA share’s worth of gorgeous apricots arrived in my kitchen, I knew I wanted to bake something. As the weekend approached and the supply began to dwindle, I had to tell Nick to stop eating them or I wouldn’t be able to make him a nice dessert on Sunday. Never mind I didn’t really have a plan, these things usually work themselves out, right?
And they did, with a little help from Pierre Hermé and Dorie Greenspan. Flipping through the French version of Desserts by Pierre Hermé for some apricot inspiration, I was immediately hooked by the recipe for apricots en papillote seasoned with tea. (For those of you just joining us, I am a big tea drinker.) The combination sounded wonderful, and I had the perfect floral-citrusy tea to use. I knew it would be magical. But I wasn’t so into the papillote. I mean, who wants to eat roasted parchment paper or foil, no matter how delectable the insides may be?
So I joined forces with an old favorite, the rustic fruit tart. Flaky, buttery pastry is better than parchment any day. The apricots, tossed with some sugar and a couple pinches of tea, were glistening with juice. In order to capitalize on the flavorsome liquid, I sprinkled the bottom of the tart with almond meal to soak up some of the good stuff – and prevent leaks, too.
Into the hot oven it went and an hour or so later, I pulled out the browned and caramelized galette. A friend had joined us for dinner, so we democratically cut the tart in thirds.
Let me tell you, tea does lovely things with apricot. In this case, the floral aroma and hint of bitter tannin played off the sweet-tart fruit beautifully. The crust, with its crisp flakes and rich butter flavor was the perfect foil. Because it wasn’t. Foil, I mean. Anyway, I was so pleased with the results that I immediately began contemplating other ways to work tea into my summer fruit desserts…
Originally published on Croque-Camille.
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I love tea in desserts! What a great idea
Wow, what a great idea. I may try this soon.
How do the tea leaves work, palate wise? I love this idea, I’m jealous of those gorgeous apricots. The galette looks beautiful.
That sounds amazing, thanks for posting!
May I ask, what kind of tea did you use? Flavoured black, I assume?
I have a gentle yellow (half-fermented green) tea with some yasmin flowers that immediately came to my mind when I read your post, do you think it would work?
That looks amazing! I love the apricot and tea combo.
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Hopie – Thanks! It’s a simple addition, but it makes a huge difference.
honeyandjam – I hope you do!
Rhonda – In terms of texture, they are no more distracting than the apricot skins… that is to say, not at all.
Reuben – Yes, it was black tea with rose, violet, and citrus. I think a floral green tea like that sounds wonderful!
Sam – Thank you!