So, I have a favor to ask. But like any good nego­tia­tor, I’ll anty up my goods first before ask­ing for reciprocation. :)

If you’re like me, you love some apri­cots. For realz, they are tart and fra­grant and inher­ently sexy. I don’t know what is about them, but they are just plain intoxicating.

While I usu­ally reserve fruit for eat­ing rather than bak­ing (I know, I know, I’m weird), apri­cots really achieve their full poten­tial by being cooked. This tart is fast, ele­gant and delicious.

Abri­cot Tart

1/2 pie crust recipe
1 12.3 oz asep­tic pack­age silken firm tofu
1/2 cup sugar
1/4 cup almond meal
1 teas. vanilla
1 teas. almond extract
1/4 cup milk of choice
1 lb. apri­cots, washed, pit­ted and quar­tered
2 tbsp. apri­cot jam, optional

Pre­heat oven to 350. Lightly grease a 9-inch tart pan or pie tin.

In a food proces­sor or blender, com­bine tofu and sugar and mix until incor­po­rated. Add the almond meal, extracts and milk. Blend until smooth and well incorporated.

Press pie crust into the pre­pared pan and fill with almond mix­ture. Press apri­cot quar­ters into the almond cream mixture.

Bake for 40–45 min­utes, until the edges of the crust are browned and the top of the tart is golden and cen­ter is solid. Remove tart from oven and let cool on a cool­ing rack. While still warm, brush with pre­serves. Store cov­ered in fridge.

Wait now– hold on! How I need you to scratch my back!

Some of you may know that I work in credit unions. While the focus of my job is human resources, I am deeply embed­ded in the credit union move­ment (which would make a great post for another day, about why you need to dump your bank). Any­how, I’ve applied to be a wild­card speaker for a sym­po­sium this fall and the win­ner will be decided by pub­lic vote. Vot­ing is on now, through the 30th, so if you could take a peek at the site, watch my video and if you find me wor­thy, vote, that would be awe­some. Tell your friends! 😉


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4 Responses to i scratch your back, you scratch mine…

  1. Josiane says:

    You got my vote! :) You didn’t even need to bribe me with this ter­rific apri­cot tart recipe, but… I sure won’t say no to such a yummy combo of some of my favorite things! I can’t wait to give it a try. And good luck for the sym­po­sium, I hope you get to be the wild­card speaker.

  2. Just voted for you! And the tart looks amaz­ing. I love apri­cots too. But who doesn’t, right?

  3. cmb0096 says:

    OMG…I was just vis­it­ing my mother in NY over the week­end, and ate my weight in locally grown apri­cots. They are so freak­ing deli­cious! Actu­ally, I think I ate MORE than my weight…it was crazy–I couldn’t stop eat­ing them, lol! I wish I had seen your post while I was there :-)

    I am off to vote for you!


  4. Danielle says:

    Wow, what a fan­tas­tic tart! The fill­ing is cre­ative and sounds amaz­ing.
    Good luck!