Leave it to the lady with the tree to have some great recipes for apricots. My neighbor Pat (the one whose tree is raining apricots this week) suggested cooking an apricot pie on the grill and passed along a recipe. I modified it a bit, but the essence is the same.
Have you ever baked on a grill?
When the hot weather settles in we avoid using the oven; the AC is working hard enough as it is. Now that I have baked on the grill a couple of times, it's not so hard.
Just make sure that what you are baking is not directly over the coals or flame or the bottom will get burnt.
Instructions for baking both on the grill and in an oven are included.
Rustic Apricot Tart
Pat adds a pinch of chipotle powder to give this tart some extra zing.
1 pie crust (Try 1/2 recipe sour cream pie crust recipe)
1/4 cup packed brown sugar
2 teaspoons flour
1/8 teaspoon ground cardamom
1 pound pitted and quartered fresh apricots
1/4 cup raisins
2 tablespoons chopped pecans
Egg wash and sprinkling sugar, optional
Assemble the filling:
In a medium bowl, mix the sugar, flour, and cardamom. (Add a pinch of cayenne for a little extra zing if you want.) Fold in the apricot halves and raisins, until they are well coated with the mixture.
Set aside and let macerate for 10 minutes.
Then fold in the chopped pecans.
Roll out the pie dough:
If you are working with chilled pie dough, remove from the refrigerator to let stand for 10 minutes before rolling out.
Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
Place pie dough on foil (for grilling) OR baking sheet (for oven):
If you are cooking on the grill, transfer the rolled-out pie dough to a large, lightly buttered, doubled over square of aluminum foil.
If you are baking in the oven, transfer to small-rimmed, lightly buttered baking sheet.
Mound the center of dough with fruit mixture:
Place the apricot mixture in the center of the pie dough round, leaving a border of 2 inches on all sides.
Fold up the edges:
Fold the edges of the pie crust up and over so that a small circle of filling is visible.
If you want a pretty crust for your finished rustic tart, beat one egg with a tablespoon of milk or cream and brush some of it along the top of the tart crust. Sprinkle with coarse sugar.
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 isn't directly over any coals or gas flame. Cover the grill.
If your grill has a temperature gauge, try to keep the temp between 350°F and 400°F.
Cook for 40 to 50 minutes, until crust is lightly browned and the filling is bubbly.
Using an oven: Preheat oven to 350°F. Cook tart for 45 to 50 minutes, until the crust is lightly browned and the filling is bubbly.
Great served with vanilla ice cream.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 4g||13%|
|Total Sugars 20g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|