Tag: apricot

If you haven’t been to the new MoMA in New York or BCAM in Los Angeles, you can still experience post-modern deconstruction with a jar of apricot jam.

In a small saucepan, bring 1 ½ cups of apricot jam to a boil, stirring continually. Place a strainer over a bowl and, using the back of a spoon or spatula, press the boiled jam through it. Then discard the pulp and return the strained apricot jam to the saucepan. Reheat the strained jam to a boil before brushing it on a tart or a canvas or (for performance artists only) on a person.
 

With a really close-weave lattice, lots of egg wash (although don’t let it pool) and a generous amount of sanding sugar, this pie is totally gorgeous. And did we mention delicious? Peaches, apricots and sweet Bing cherries in season can just about substitute for a cool breeze rolling through Sag Harbor or a beach on Big Sur. Alright, this may take a little imagination, but when these flavors come together, not all that much.

The Crust

Penelope’s Ultimate Pie Crust for a double crust pie

The Filling

1. 1 lb fresh peaches, pitted and sliced into ¼ inch slices
2. 1 lb fresh apricots, pitted and sliced
3. 1 lb fresh sweet cherries, stemmed, pitted and halved
4. ⅔ cup granulated sugar
5. 3 tbs cornstarch
6. ¼ tsp coarse salt
7. juice of 1 lemon
8. 2 tbs unsalted butter, cut into bits
9. 1 large egg yolk
10. 1 tbs heavy cream
11. sanding sugar

Preheat the oven to 400°

In a large bowl, toss together the peaches, apricots and cherries

Add the granulated sugar, cornstarch, salt and lemon juice

Using a pastry cutter, cut the dough into ¾ wide strips

Spoon the fruit mixture into the chilled bottom pie crust

Dot with butter

Brush the rim of the pie crust with water

Weave a tight lattice crust of dough strips, leaving a ½ inch overhang

Press top and bottom crusts together

Fold the edges under and crimpIn a small bowl, whisk together the egg yolk and cream

Brush the egg wash on the lattice and edges of pie crust

Sprinkle surface with sanding sugar

Freeze for half an hour

Place in the middle of the rack, on the lower third of the oven

Bake until the crust turns golden, about 20 minutes

Reduce the temperature to 350°

Bake until the crust is deep golden brown and the juices are thickened and bubbling, about 40 to 50 minutes more

Transfer to a wire rack to cool completely

When Penelope’s best pie pal requested a recipe for a pie that was sweet and simple, where else would Penelope look but the ancient home of sunlight and beauty, not to mention intrigue, romance, and exceptional outfits…Italy. The Germans get a lot of credit for incredible pastry but the truth is, when the Roman empire fell and the Germans invaded, while the Italians weren’t exactly thrilled to see them, they were clever enough to keep an open mind about all the new pie crusts coming across the border. And as expected, they turned them into works of art.

Italian Sweet Short Pastry (Pasta Frolla)

(for a double crust tart/bottom crust plus a lattice top crust - see Lattice Crust ) the bottom tart will be blind baked (See Helpful Hint #9)

1. 2 ¼ cups all-purpose flour
2. ½ cup sugar
3. pinch salt
4. 1 ¾ sticks unsalted butter
5. 1 egg
6. 1 egg yolk
7. 1 tsp vanilla extract
8. 1 tsp fresh lemon juice or ½ tsp lemon extract or grated zest of 1 lemon (Penelope votes for the last one)

Using the paddle attachment of an electric mixer, cream together the butter and sugar

Add the egg, egg yolk, vanilla and lemon juice, one at a time, mixing thoroughly after each addition

Add the flour and salt and mix until the dough comes together, but is soft — don’t over-mix

Divide the dough in half, flattening each into a 4 to 5 inch disc

Chill for at least 1 hour, but no longer than 1 day

After removing from the fridge, let the dough stand at room temperature for 30-45 minutes before rolling it out

Lightly butter the pan and ease the dough in

Trim the edges and tidy with your fingers

Heat the oven to 350°

Line the bottom tart with aluminum foil and fill with dried beans or pie weights

Bake until set, 12 to 15 minutes

The Filling

1. 3 cups best quality raspberry or apricot jam

After the bottom tart crust is blind-baked, remove it from the oven and let it cool completely

Spread the jam ½ inch thick over the tart shell

Make the lattice for the top crust

Heat the oven to 400°

Bake until the lattice is golden brown, about 15-20 minutes

Immediately brush the top with the apricot glaze

Cool on a rack to room temperature

The Glaze

1. Best quality apricot jam
2. 1-2 tsp water or fresh lemon juice

Heat the preserves and water in a small saucepan over moderate heat until the mixture comes to a boil

Strain through a sieve

Use the glaze while it is still warm