As summer unfolds, there's nothing quite like the sweet and tangy flavor of apriums to bring a burst of sunshine to your kitchen. If you're looking for a wholesome dessert that celebrates this unique fruit, this Aprium Tart is the perfect choice. Combining the natural sweetness of apriums with a tender, freshly ground whole wheat crust, this tart is as nourishing as it is delicious.
Today is my friend's birthday and I decided to make a non-traditional cake. My friend isn't much of a sweet eater, so made her a birthday tart. Yes, fruit tart I think is an excellent choice. She is a big fruit lover, and I was positive that she would like it.
If you have been reading my blogs for awhile, you probably have noticed that my strategy about healthy eating goes along with seasonal foods. Late summer and at the beginning of fall we usually have fruit such as plums available in our area. But for this recipe I was able to find apriums instead of just regular plums.
Baking with seasonal fruits like apriums is a wonderful way to celebrate the flavors of the season. This Wholesome Aprium Tart is not only a delicious dessert but also a testament to how simple, high-quality ingredients can create something truly special. Whether you're serving it at a family gathering or enjoying a slice on a quiet afternoon with tea, this tart is sure to be a hit
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What are Apriums?
Apriums are a delightful hybrid fruit, a cross between apricots and plums. They lean more toward the apricot side in flavor and texture, with a subtle hint of plum's tartness. Another similar fruit that has more plum flavor and less on the notes of apricots is pluots.
The combination of aprium fruit makes it an ideal ingredient for a summer tart. Its flavor offers a balanced sweetness that pairs beautifully with a slightly nutty, whole wheat crust made with freshly ground flour and used in the application of the French classic tart pastry called Pâte Sucrée.
What do you need to make an Aprium Tart?
To make an Aprium Tart, you'll need the following ingredients, most likely you can find them in your pantry and fridge:
Apriums - if you can't find please sub with prunes or pluots.
Flour - whole wheat freshly ground. If store bought is your only option, read in the notes below on how to use it in this application.
Butter - as always the best quality that you can afford.
Eggs - large or extra large eggs.
Raw cane sugar - is always my first choice, since all white sugar produced in the US is from GMO sugar beets.
Cornstarch - or all-purpose flour can be used instead.
Creme fraiche or sour cream - buy or make your own creme fraiche.
Note on Whole Wheat Flour
Why freshly ground?
Freshly ground flour is always a better choice for several reasons, particularly when it comes to flavor, nutrition, and baking quality:
Enhanced Flavor: It has a stronger and nuttier flavor than store bought because it contains no preservatives, which can change the flavor profile.
Richer Taste: Freshly ground flour retains the natural oils from the grain, which contributes to a more robust and complex flavor. These oils can give baked goods a slightly nutty, earthy taste that is often lost in pre-ground, store-bought flour.
Aromatic Quality: The milling process releases the natural aromatic almost nutty flavor of the grain, adding an extra layer of sensory enjoyment to your baking.
Retains Nutrients: Whole grains contain essential nutrients like vitamins (especially B vitamins), minerals (such as iron, magnesium, and zinc), and fiber. However, these nutrients can degrade over time once the grain is ground into flour. Freshly ground flour retains these nutrients, offering a more nutritious end product.
First of all you don't have to grind your flour if you prefer to not have the extra hassle, but hopefully I have convinced you that having a little mill in your kitchen is a well worth investment.
Here is my mill, the one I got for Christmas a few years ago and absolutely love it, inexpensive and works just fine.
In my opinion eating healthy and having less processed food should be a goal for everyone, why not, right?
Whole wheat store bought flour has a lot of preservatives in order to prolong shelf life. Here's why: Fat Content: Whole wheat flour contains the entire wheat kernel, including the bran and germ. The germ contains natural oils that can become rancid more quickly, leading to a shorter shelf life compared to white flour, which has these parts removed. Preservation Needs: Because of this higher fat content, whole wheat flour can spoil faster than white flour. To extend its shelf life, some manufacturers might add preservatives. However, this is not always the case, and many whole wheat flours are sold without added preservatives, relying instead on proper storage conditions to maintain freshness. If you have to buy it, look for this brand:
Overall, using freshly ground flour can elevate the quality of your baking, providing you with more flavorful, nutritious, and texturally superior baked goods.
What to do if I can use only store-bought flour?
To achieve the same flavor profile add almond flour, you will need only 1/3 cup and the rest is 1 & 1/3 cups using store -bought whole wheat flour.
Let's bake it...
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Autor: Inna of innichkachef.com
Serves: 8 portions
Ingredients for the tart dough
1 & 2/3 cups freshly ground whole wheat flour (see note above how to sub)
8 tablespoons very cold butter
4 egg yolks
1/4 cup raw cane sugar
1&1/4 teaspoons aluminum free baking powder (here is how to make your own baking powder)
1 teaspoon pink salt
Ingredients for the filling:
6 apriums (make sure not overly ripe)
2/3 cup plus 2 tablespoons creme fraiche or sour cream
2 large eggs
2/3 cup raw cane sugar
2 tablespoons corn starch
1-2 teaspoons vanilla extract
Directions
Prepare the oven to 375F.
Flip onto a floured surface and knead until you produce a nice ball of dough. Flatten it into a disk and wrap in plastic wrap or put into a Zip lock bag. Keep in a fridge for a few minutes while you are working on the filling.
To make the filling: wash and paper dry apriums. Cut in half and discard the stone. Set aside.
To make a filling: In a bowl and using a hand whisk, mix the rest of the ingredients: creme fraiche, eggs, raw cane sugar, cornstarch and vanilla extract. Set aside.
Take a 10-inch tart mold or use smaller individual tart molds (you will need 4-6 molds, depending on the size). Brush with melted butter or olive oil.
Take the dough and roll a bit on a floured surface then move into the tart mold and with your fingers spread the crust around until it lines up perfectly with the rim making sure it is nice and even all the way around.
Pour filling mixture into the prepared and unbaked tart crust. Carefully arrange the apriums in the filling cut size down. To remove stone from fruit, use melon scoop.
Bake the tart for 25-30 minutes, or until the apriums are tender and the crust is golden brown. The filling should be bubbly and slightly thickened.
Allow the tart to cool before slicing. Serve it as is, or ENJOY with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
The tart keeps well for a couple of days, making it a great make-ahead dessert for gatherings.
I would love to hear if you have available this fruit in your area, please leave a comment below.
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