apricot, cinnamon & orange blossom yeasted tart

As I am spectacularly lazy, I leave you with a few songs instead of a proper blog post:

playlist for today (summer)

1. the sporting life (the decemberists)

2. god help the girl (god help the girl soundtrack)

3. pulaski heights (venice is sinking)

4. the predatory wasp of the palisades is out to get us! (sufjan stevens)

5. one summer’s day (tonari no totoro soundtrack)

I think I pay a great deal of attention to the seasons…this attention entails romanticizing the individual character of each, and hence I end up with seasonal playlists. Well, this attention to the season comes with the territory (the food territory, that is): the seasons shape what we can eat and what we like to eat.

That being said, as much as a I like to say now: it’s summer! and now: summer is finishing!, where I live the weather will happily do whatever it likes. The seasons are not nearly as consistent and well-characterized as I like to portray them. It will snow early in summer and be warm in late fall. But regardless, the beets have grown, the apples are becoming cheaper, and soon we’ll be pulling up potatoes and onions.

None of which are related to this tart. Having previously found great success with this soft bread recipe, I decided to give it a go in sourdough. Success in the form of fluffy bread seemed a bit more feasible given the recently revived activity of my sourdough starter.

Day one, freshly baked, I quite liked it. Just golden warm and eggy custard, fluffy! bread, soft-cooked apricots. Day two, the bread became stale, and the apricots became mush. The conclusion to take from this is probably something along the lines of don’t make too much, or you will have a lot of leftover tart to deal with. (Warming it up again in the oven did help though).

I was also not convinced by my use of orange blossom water. I think the problem was the starchiness of the custard, because otherwise the combination of orange blossom water and apricot and cinnamon sounds as though it should be at least alright if not rather nice.

I am bringing this tart with me to Fiesta Friday, hosted by Angie and Judi of Cooking with Aunt Juju.