I am not a fussy cook. I find cooking, especially baking, very soothing. Keeping it simple and easy is my approach…some of it is intuitive but mostly not being afraid of the possibilities of missteps. It helps to be intrepid but it is not necessary. A good sense of humor helps as well! Many holiday days you can find me in my kitchen trying out new recipes and just playing around and this July 4th is no exception.
This recipe for my “Blueberry-Apricot Slab Tart” is very easy. Don’t you think the “slab” part is appropriate? The directions are easy, not many ingredients are needed and you can substitute the fruit as you like…peaches, blackberries, strawberries, cherries, plums are good substitutes.
A homemade or store-bought pie crust works equally well depending on how much time you have. I make my own crusts and when I do, I make extras and freeze to use later. This crust is one of my freezer crusts thawed, rolled out and topped with Creme Fraiche mixed with raw sugar and lemon juice then scattered with zest.
Apricots sliced, no peeling necessary. Blueberries nestled all around…..
….star shapes cut out of the pastry scraps and a dusting of decorating sugar this tart is ready for the oven! Easy-as-This!
Happy 4th of July. Peace and Love.
Blueberry-Apricot Slab Tart
- 1 pie crust dough (enough to cover a half sheet pan with scraps)
- 8 ounces creme fraiche (or cream cheese softened)
- 1/4 cup raw sugar
- the zest of one lemon
- the juice of 1 lemon
- 6 apricots, sliced
- 1 1/2 cups fresh blueberries
- decorating sugar (the crunchy kind used for cookies)
- Preheat oven to 375 degrees. Line the sheet pan with parchment paper.
- Roll pie crust dough out large enough to fit into the pan and up the sides. Trim edges and save for decorating top.
- Mix together the creme fraiche, raw sugar, and lemon juice. Spread mixture over the bottom of the crust.
- Scatter the lemon zest over the filling.
- Arrange apricot slices over the top and sprinkle the blueberries over all.
- Roll out and cut dough scraps into decorative shapes using a cookie cutter. and randomly place over the tart.
- Bake for 35-45 minutes until top is bubbly and crust is lightly browned. Remove and allow to rest for 10 minutes. Serve cut into slabs.