Because we enjoy our Roasted Tomato Pie so much, and love how roasting intensifies the flavor of the tomatoes, I began to wonder what else I could roast. When some apricots came through our co-op goodie bag a few weeks ago, I decided to see what would happen if I roasted them and set them in a tart shell. The results were pretty amazing and definitely something we’ll try again.
I used the same approach as the tomatoes, laying out the apricot halves onto a very well greased foil lined cookie sheet. Roast them in a hot oven (425 degrees) until they are browned on top. Watch them closely as they go pretty quickly.
Once they are roasted, allow them to cool and set your attention to your pie shell. (Note, you’ll want to gently shift the apricots on the pan as they cool to prevent them from sticking permanently to the foil.)
Next, you will need a tart pan, the kind with a removable bottom like this one:
These come in a wide variety of shapes and sizes and are available through Williams Sonoma* or can be purchased here is a recipe for a pie crust and directions for blind baking.
If you don’t have a tart pan, a 9″ pie shell would work, or a sheet of puff pastry. You may need to adjust the amounts some to have enough fruit to fill the shell. Improvise! That is how great things happen in the kitchen.
On with the tart…
While the crust is cooling, melt 8 oz of apricot jam in a sauce pan. Lightly brush the bottom of the pan with a thin layer of preserves; then carefully arrange your apricots in the shell in a decorative fashion if you wish. Be careful with them, they are soft and fragile. To finish, brush the filled tart with the rest of the glaze.
Serve immediately with bourbon spiked whipped cream.
Roasted Apricot Tart
2 lbs. of ripe apricots
8 oz. of apricot preserves
1 baked tart shell
Halve the apricots and remove the pits. Arrange pitted side down on a foil lined, well greased cookie sheet and roast for 30 minutes at 425 or until soft and browned on top. Cool.
Over medium heat, melt apricot preserves in a saucepan.
Brush a the crust with a thin layer of preserves. Fill the tart shell with the apricot halves, glaze with the remainder of the preserves.
For the bourbon spiked whipped cream, beat 1/2 cup of heavy cream, 2 T of powdered sugar, and 1 T of bourbon until stiff peaks form.
*Not an affiliate. The one available through Amazon is much more reasonable anyway.