Apricot Raspberry Crisp

By Hklbrries

Writes Madison: “This is a tart with a crisp topping that satisfies like pie. It’s versatile beyond belief.” She suggests these variations: Use blackberries, mulberries or huckleberries with the apricots. Or, make the tart with sweet cherries, adding a few pie cherries for flavor. The tart can also be filled with sliced plums tossed with the flour, twice the sugar and a dash of something orange. Also pears, peeled, sliced and tossed with nutmeg and organic brown sugar or mixed with mulberries, fresh currants or poached quince, Madison suggests.

Ingredients

• For the tart dough and topping:
• 1/2 cup almonds, with or without skins
• 1/3 cup organic white or brown sugar
• 1/4 teaspoon salt
• 1 1/3 cups all-purpose flour or 1 cup all-purpose and 1/3 cup whole wheat pastry flour
• 8 tablespoons cold unsalted butter, cut into 10 chunks
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg yolk
• For the fruit:
• 4 cups ripe apricots, any overripe ones halved, the rest quartered
• 1 cup raspberries
• 2 tablespoons all-purpose flour
• 1/4 cup organic white or brown sugar

Details

Servings 6

Preparation

Step 1

To make the tart dough and topping, pulse the almonds and sugar in a food processor with half of the salt until fine. Set aside 1/2 cup and return the work bowl to the food processor. Add the flour and the remaining salt and combine. Add the butter and pulse until broken up into coarse crumbs.

Mix 1 tablespoon water, the vanilla and almond extracts and the egg yolk with a fork in a measuring cup. With the machine running, add the liquid and pulse until the dough looks moist and has started to come together.

Remove 1/2 cup of the dough, add it to the reserved almond-sugar mixture, and set aside. Press the remaining dough into a 9-inch tart pan, using your fingers to build up the sides and your palm to flatten the base. If your butter was cold, the dough should be easy to handle. If not, refrigerate it for 15 minutes first.

Toss the apricots with the berries, flour and sugar, then turn the fruit into the tart shell.

Rub the reserved almond-tart dough mixture between your fingers to make coarse crumbs, then cover the fruit with it. Set the tart on a sheet pan and bake in the center of the oven until the top is lightly colored and the fruit has released its juice, about 45 minutes.

Remove and cool before serving.