{"id":1366,"date":"2013-06-27T00:01:53","date_gmt":"2013-06-26T22:01:53","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1366"},"modified":"2013-07-02T23:38:18","modified_gmt":"2013-07-02T21:38:18","slug":"daring-bakers-apricot-pie","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/tarts\/daring-bakers-apricot-pie","title":{"rendered":"[Daring Bakers] Apricot tart"},"content":{"rendered":"

Last month unfortunately I was not able to participate in the Daring Bakers’ challenge<\/strong>, because I had to focus on preparing my pastry exam.<\/p>\n

Now I’m “free”, though, so I found the time<\/strong> to work on the Daring Bakers’ challenge for June: “Life of pie”<\/strong>!<\/p>\n

Rachael from pizzarossa<\/a> was our lovely June 2013 Daring Bakers\u2019 host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There\u2019s nothing like pie! \"Smile\"<\/em><\/p><\/blockquote>\n

 <\/p>\n

The challenge<\/h3>\n

We were given four alternatives<\/strong>: an American-style Crack pie, a modern Chocolate and caramel tart, an Italian-style crostata and a grandma-style traditional double-crust fruit pie.<\/p>\n

I still had some jam and canned fruits<\/strong> left from my exam rehearsal (I swear I used canned fruits just to be trained for my exam!) so it was very easy to opt for an apricot “crostata”<\/strong>!<\/p>\n

For the challenge, crostate were considered as nothing more and nothing less than tarts filled with fruit preserves or pastry cream and fresh fruits. I would say that crostata is just the translation of tart<\/strong>… \ud83d\ude42<\/p>\n

\"Apricot<\/a><\/p>\n

I made my own lemon-flavoured shortbread tart dough<\/strong> by following a recipe by Italian pastry chef Iginio Massari<\/strong>, then I filled it with apricot jam and canned apricots<\/strong> and finally topped it with a lemon marmalade.<\/p>\n

\"Apricot<\/a><\/p>\n

What I liked the most about this tart was the way to assemble and decorate it<\/strong>: the tart was actually made of a bottom layer with two rings<\/strong> on top, a technique that leaves quite some space for simple decorations on the border.<\/p>\n

Just don’t under-cook it like I did<\/strong>, and enjoy! \ud83d\ude42<\/p>\n

 <\/p>\n

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Shortbread tart dough<\/h2>\n
\n \n \"\"Print recipe<\/a>\n