Easy to make rustic apricot tart! With fresh apricots, raisins and pecans. Includes grilling guides for summer cooking when you don’t want to heat up the house with a hot oven.
Leave it to the lady with the tree to have some great apricot recipes. My neighbor Pat (the one whose tree is raining apricots this week) suggested making an apricot pie on the grill and shared a recipe. I’ve modified it a bit, but the essence is the same.
Have you ever baked on a grill?
Just make sure what you’re baking isn’t directly over the coals or flames or you’ll burn the bottom.
Instructions for baking both on the grill and in the oven are included.
Rustic Apricot Cake
Pat adds a pinch of chipotle powder to give this cake that extra something.
ingredients
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1 pi.e. crust (Try 1/2 Recipe Sour Cream Pie Crust Recipe)
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1/4 cup packed Brown sugar
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2 teaspoon flour
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1/8 teaspoon floor cardamom
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1 lb freshly cored and quartered apricots
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1/4 Cup raisins
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2 tablespoon chopped pecans
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wash egg and caster sugar, optional
method
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Assemble filling:
In a medium bowl, combine sugar, flour, and cardamom. (Add a pinch of cayenne pepper for a little extra zing, if you like.) Fold in the apricot halves and raisins until well coated with the mixture.
Set aside and let macerate for 10 minutes.
Then fold in the chopped pecans.
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Roll out the cake dough:
If you are working with chilled pie dough, take it out of the fridge to let it sit for 10 minutes before rolling it out.
Lightly flour a clean surface and roll out the pie dough into a 13-inch round of even thickness.
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Place cake dough on foil (for grilling) OR baking sheet (for oven):
If cooking on the grill, place the rolled out pie dough onto a large, lightly buttered, doubled square of aluminum foil.
If baking in the oven, transfer to a lightly buttered, small-rimmed baking sheet.
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Cover the center of the dough with the fruit mixture:
Place the apricot mixture in the center of the round cake batter, leaving a 2-inch border on all sides.
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Fold up edges:
Fold the edges of the pie crust up and over, revealing a small circle of the filling.
If you want a nice crust for your finished rustic pie, crack an egg with a tablespoon of milk or cream and brush some on top of the pie crust. Sprinkle with coarse sugar.
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Bake:
Using a grill: Prepare grill (either charcoal or gas) for indirect medium heat. Carefully transfer the tart on foil to the grill. Make sure it is not directly over coals or gas flames. Cover the grill.
If your grill has a temperature gauge, try to keep the temperature between 350°F and 400°F.
Bake for 40 to 50 minutes, until crust is lightly browned and filling is bubbly.
Using an Oven: Preheat oven to 350°F. Bake tart for 45 to 50 minutes, until crust is lightly browned and filling is bubbly.
Great served with vanilla ice cream.
| nutritional information (per serving) | |
|---|---|
| 364 | calories |
| 17g | Fat |
| 51g | carbohydrates |
| 5g | protein |
