By now maybe you know that my family had a rough year [known as The Year of the Shit]. I (still) won’t go into too many details but will share that TYOTS involved death, despair, and something really really bad happening to one of my kids.
I had a hard time reaching out. Like many strong, efficient women, I loathe asking for help. But this year has helped me to learn how to ask. How to open up more. That it’s okay not only to be the friend for others, but to have them be there for me. That when my appetite is gone, I can force down bubble tea.
Yesterday, I made a tart. Normally, I bake and cook with purpose – a certain party, that night’s dinner, breakfast tomorrow. This tart was baked simply because I wanted to create it.
I had help during my bad year and am so grateful for it. I would like to offer my tart (now in the freezer) to anyone who needs it. No questions asked, I’ll just overnight to you or drop it on your doorstep.
Gluten, Wheat, and Nut-free Double Apricot Tart
2 cup sorghum flour
1 cup rice flour Rice flour
1 stick butter (or coconut oil for vegan)
zest from one orange or lemon
¼ cup confectioner’s sugar
For the filling
¾ cup Emma’s pantry apricot butter (dairy-free)
1 tsp salt
For the top:
8 apricots, halved*
1 tbsp granulated sugar
Oven to 350.
Combine the rice flour and butter until it resembles coarse meal. Add in the zest and confectioner’s sugar and knead just until incorporated. Press firmly into tart pan* (either 10-12 round or the rectangle of your choice). Put into oven and cook about 20-25 min until lightly browned.
Remove from oven. Gently spread apricot butter across tart (it might sizzle a bit). Sprinkle salt around the jam (it brings out the flavors). Place apricots*, cut side down, on jam-crust. Dust with granulated sugar. Bake for 15 min until fruit is just softened.
Serve in pieces with cream, ice cream, with Emma’s Pantry green tea ginger syrup or as it, in your hand, right from the tart pan.
*If you are someone who doesn’t like fruit on top or if you don’t have any on hand….here’s what you can do: Put aside a bit less than half of the dough. Press the rest firmly into tart pan. Then once the crust is cooked ad you’ve spread the jam, top with the rest of the dough, broken into bits and pressed so they are slightly flat.