Monday, July 13, 2015

Apricot Raspberry Tart ~ Baking Chez Moi

Per Nana ~
When I first read over the recipe for this tart I did not understand the
 addition of the ladyfingers.  As a matter of fact, I thought they would make 
the tart a bit too high.  After mulling it over for a while I decided to follow 
the instructions and trust Dorie's judgment.  She hasn't let us down yet.  
I used a square pan because it was the only 9" one I had available. 
My other tart pans all seem to be about 10 1/2" and I am never
 able to spread the tart dough without it being skimpy. 
Everything came together perfectly and although I did not use the pistachios
 on top, we didn't even miss them.  This tart was so perfect, so delicious 
and so typically French. I definitely plan on making this recipe again. 
Per Tricia ~
I have never met a fruit tart that I didn't like. 
And I didn't meet one this week either :)  
We first cook with tart with apricots, then add the raspberries half way through ~
Dorie's tart recipe was lovely and I was glad it called for apricots since I seem 
to always reach over them for peaches, but they are simply delicious.  I also
 went with a square pan and it filled the low side of the suggested apricot "quota" 
symmetrically, so I went with that. I think this ended up with a dryer tart as
 opposed to a pile of overlapping circles that I am sure I could have stuffed a few
 more pieces of fruit onto (and which likely produced more juice). I had exactly 
sleeve of unopened Trader Joe's ladyfingers so no homemade ones this time. 
I also can not rave enough about the pastry recipe of Dorie's. 
I have made it many times and it is one of my favorite things 
to eat - anything piled on top is going to be delicious ! 

Happy summer indeed, this recipe is going 
to get some serious play this season ~

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! 


  1. Beautiful tarts both ladies. I used breadcrumbs instead of ladyfingers because the supermarket didn't have any (and I wasn't making them!).

  2. This pastry IS awesome. It's funny to see how everyone interpreted the apricots and how they should be placed ;)

  3. Oooh, so pretty! I love that you used square tart pans!

  4. Your tarts are gorgeous - I love the square tart pan. Dorie's tart crust recipe is a favourite of mine as well and is always a hit with tasters.

  5. Both your tarts are beautiful! I got to get one of those square tart pans! I love Dorie's crust pastry too!

  6. Square tarts seem so much bigger than rounds to me but they are easier to put large pieces of fruit into-perhaps I am just OCD and need things to line up more neatly? Both of your tarts came out beautifully and I am thinking I may need to pull a few shells out of the freezer and try this again with apricots...

  7. I also have not met a fruit tart I didn't like...and love Dorie's sweet tart dough recipe!
    Love the look of your tarts and am now wishing I had another tart cooling in my kitchen!
    Fun baking with you this week ;)

  8. Well ladies, both of your tarts look amazing! Fruit tarts are a favorite in our house all summer long…and you are right Tricia…so French (European)! Loved the addition of the ladyfingers, they were so good when soaked with the fruit juice. Dorie’s sweet tart dough is the best…tried and true!

  9. Your tart looks great! Your crust looks perfectly baked! I wish I could get the kind of color your got on yours!

  10. I just didn't want to bother with trying to incorporate ladyfingers or stale brioche, neither of which I had hanging around! Your tarts are lovely and I like the square look! I meant to dust mine with powdered sugar, but forgot ;-)

  11. Your tarts, both of them, looks special, delicious, and about perfect. All of you FFWD alumni mentioned the pastry - I will say we all have always loved Dorie's Pâte Sucrée. And, Ro, you are correct. Dorie usually gets it right. Tricia, next time I am at Trader Joe's (that will be at Thanksgiving when I'm on my way to see the kids), I am buying their ladyfingers. Of all the Trader Joe's products I keep on hand here in Colorado, ladyfingers have never made the cut. Those days are over. BTW, I am going to Durango tomorrow for the Native Wildflower Conference and am taking my pink Garret bucket filled with a delicious nut/granola/dried fruit combo which we'll take in our backpacks (3 days) and will probably finish up during cocktail hours (3 days). That pail holds a-l-o-t of mix.

  12. I love that you display your Dorie Diploma, something for me to strive for. I agree with your sentiments on Dorie's tart dough, anything piled on it will be good:)

  13. I love these two square tarts! You can cut them into "tart bars"...seems like a good idea for a picnic or BBQ.

  14. I love the colors of this tart and I love how we interpreted the apricots and how the should be placed on the curst. I put mine cut side down. Your tart looks just great.

  15. I've yet to make this and now I want to use my square pan - both your versions look beautiful!