Apricot Sugar Plum Tart

This tart is from Independence Day two weeks ago, and fittingly I write to you now from the farmlands of Maine, where I am currently apprenticing at a goat cheese creamery. This land was previously a big ol' apple orchard and was once a Christmas tree farm, and now it's 100 acres of deciduous trees, bugs, coyotes, and (rumored) moose that's home to about 60 momma goats, kids, and bucks and a handful of farmers, volunteers, and one apprentice. To the northwest is Mt. Katahdin, and right through those trees I can spot the sea on a clear day. Just six days ago I was arriving home from Las Vegas where I spent a week at a freelancing gig, and now I'm waiting for the ph to drop on these curds in the cheese plant so that I can get to hanging them. Needless to say, it's been a hell of a change from Washington, DC, and a largely happy one so far.

The entirety of yesterday found me in the cheese plant helping make mozzarella and boursin and packing up the chevre for market, but today was a really delightful shift in pace. Just this morning, Dave and I went south to Winter Harbor, Maine for one of two Tuesday farmers markets. We packed up at 5:00 a.m., made a coffee pit-stop at Dunkin' Donuts, then jammed on the gas for two hours until we arrived at our market space in the parking lot of a coastal cafe. I will never ever get tired of the ocean, especially the ocean in Maine, which is lined by rocky embankments and dotted with piney islands--it was totally reviving to pass a rainy morning there. We spent the day hocking our cheeses and chatting up some of the town vacationers, but the fellow farmers were my favorite as they threatened to blow up DC and all its politicians when I told them from where I'd come. Then they invited me out to their "patch" to have lunch and pick garlic someday soon. The greatest folks.

But two weeks ago, before all of this, I said some final goodbyes in DC at an all-too-brief Fourth of July BBQ and hotdog cook-off at our (now "their") house. It was truly hot as blazes that afternoon--sweat poured down my nose and nearly onto this tart--but with a lot of beer along with hot dogs, patience, and a freezer, the tart kept its shape and didn't turn into a sweltering summer catastrophe. Apricots and stone fruit more generally are one of the greatest parts of summer, and every year I look for new ways to bake them. This tart is a casual spin upon a previous summer favorite, but as soon as apricots show up here in Maine, I'll be trying this beautiful pie from Lottie + Doof. And have you seen Nikole Herriot's pie project? The blueberry lemon verbena pie she featured was another total winner. Check it out while you count curds and soak up your summer!

Apricot Sugar Plum Tart

One-half recipe of your favorite pie crust recipe (try this!)

1 pound ripe apricots
10 small sugar plums
1 tablespoon granulated sugar
¼ cup + 2 tablespoons apricot jam
1 egg
2 tablespoons raw sugar
¼ teaspoon cinnamon

1.  Make your crust! Put it in the fridge to chill for at least an hour, preferably longer if your kitchen is pretty warm this time of year. Cut the apricots and plums in half, discard the pits, and toss the halves into a large bowl. Add the sugar and toss to coat. Gently stir ¼ cup of apricot jam into apricots; each piece of fruit should be lightly coated with jam.

2.  Roll your dough on a lightly floured surface into a 15-inch circle. Transfer the circle to the back of a cookie sheet lined with parchment paper. Slip into the fridge if you haven’t finished prepping your ingredients, but if you have, proceed!

3.  To assemble tart, smear two tablespoons of jam across the crust. Pile on the apricots and sugar plums face-up, tucking plums into the nooks. Working from the edges, fold the crust into the center, pleating as needed; there should be about three inches of crust showing. Freeze shaped tart for at least an hour; this helps it keep its shape while baking.

4.  Meanwhile preheat the oven to 350 degrees F. Whisk your egg with a splash of water until no streaks remain, and brush the top of your crust with it.  Mix the cinnamon and sugar in a small bowl, and toss it generously and evenly over the tart crust and center. Bake for 60 to 70 minutes, rotating pan halfway through, until crust is deep golden brown and filling is bubbling. Can serve hot out of the oven or cooled to room temperature!