Apricot Tart with Cornmeal Crust

A Taste of Napa: My Homemade Apricot Tart with Cornmeal Crust

The aroma of baking fills my kitchen, a familiar comfort that transports me back to sun-drenched afternoons in Napa Valley. It all started with a simple lunch, a delightful gathering with friends at Merryvale Vineyards. The Cask Room, with its rustic charm and warm ambiance, provided the perfect setting for a memorable meal. But it was the dessert that truly stole the show – a stunning apricot tart with a surprisingly delightful cornmeal crust. The buttery, slightly sweet crust, perfectly complemented by the juicy, sweet apricots, left an unforgettable impression. I knew then and there I had to recreate this culinary masterpiece in my own kitchen.

Since that day, I've perfected my own version of this elegant tart, tweaking the recipe to suit my palate and the ingredients I can find locally. The journey of recreating this tart has been as rewarding as the delicious final product itself. It’s become a cherished recipe in my repertoire, often requested by family and friends. The subtle nutty flavor of the cornmeal crust provides a beautiful contrast to the sweetness of the apricots, creating a harmonious balance that is both refined and comforting. The preparation process, although detailed, is incredibly satisfying; each step bringing me closer to that delicious moment when I slice into the warm, golden-brown crust.

The Crust: A Story of Texture and Flavor

The foundation of this tart lies in its unique cornmeal crust. Unlike a traditional pastry crust, the addition of cornmeal brings a subtle nuttiness and a wonderfully coarse texture. The cornmeal adds an element of surprise, a delightful textural contrast to the smooth, juicy apricots. It's a testament to the magic that can be achieved by simply adding an unconventional ingredient. The delicate balance between butter, sugar, and cornmeal ensures a crust that is both tender and robust enough to hold the generous apricot filling.

Apricots: A Symphony of Sweetness

The apricots, the heart of the tart, are poached to perfection, transforming them into soft, succulent jewels. I use dried apricots, which allows for a more intense flavor compared to their fresh counterparts. The poaching process enhances their natural sweetness and creates a beautiful, glossy finish. I love the subtle tartness that mingles with the sweetness of the apricots, preventing the tart from becoming overly sugary. The apricot filling is generously layered between the two crusts, creating a rich and satisfying experience in every bite.

A Tart for Every Occasion

This apricot tart is more than just a dessert; it's a celebration of simple ingredients transformed into something truly extraordinary. Its versatility makes it perfect for any occasion—from casual weeknight dinners to elegant gatherings. Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, it's the perfect ending to a meal. Or, let it cool and enjoy it as a delightful treat on its own. Its beauty and deliciousness make it a wonderful centerpiece for any gathering. And, if you feel ambitious, try making the apricot sauce for an extra touch of flavor and elegance.

More than just a recipe, this tart is a reminder of the simple joys of life—the pleasure of sharing a meal with loved ones, the satisfaction of creating something beautiful and delicious with your own hands, and the lasting memories created around a table filled with laughter and good food. Each bite takes me right back to that sunny afternoon in Napa Valley, a treasured moment captured in every layer of this scrumptious tart.

Step-by-step

• Whisk flour, cornmeal and salt in small bowl to blend.
• Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks.
• Add dry ingredients and beat just until blended.
• Divide dough in half; flatten into disks.
• Wrap each dough disk in plastic and refrigerate 20 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
• Meanwhile, prepare apricot filling: Bring 5 cups water to simmer in heavy medium pot over medium heat. Add apricots and poach until tender, about 25 minutes. Drain well.
• Preheat oven to 375°F. Lightly oil 9-inch-diameter tart pan with removable bottom.
• Unwrap 1 dough disk; press onto bottom and up sides of tart pan.
• Spread apricot preserves over bottom of crust.
• Place poached apricots over preserves, covering crust completely and overlapping slightly.
• Using pastry brush, brush beaten egg over edges of crust.
• Roll out second dough disk between 2 sheets of parchment paper to 12-inch round.
• Remove top piece of parchment; using 1-inch-diameter cookie cutter, cut hole in center of top crust.
• Turn crust over onto filling. Remove second piece of parchment paper.
• Press around crust edges to seal.
• Cut off excess dough to make top crust flush with tart pan sides.
• Brush crust with beaten egg and sprinkle with 3 tablespoons sugar.
• Bake tart until cornmeal crust is golden brown, about 45 minutes.
• Transfer apricot tart to rack. Cool 30 minutes.
• Remove tart from pan and cool completely. (Apricot tart can be prepared up to 1 day ahead. Store airtight at room temperature.)
• Serve tart with Apricot Sauce and whipped cream, if desired.