An alternate title for this post was: Thank You David Lebovitz for Making Me Look Like a Pastry Rock Star. But I thought that was a little long. It is, however, exactly how I feel about this recipe. Since a big weekend is approaching, I thought I’d let you in on a secret. Oh, sure, we’d all love to go to the farmer’s market and pick out perfectly juicy fruit, roll out a crust, and make a pie. (If you’d like to do exactly that, look at my easy rustic version over here.) But some of you just don’t have time, and I’m feelin’ you on that one these days.
So cheat, and make this tart, which comes out of the oven looking so charming and meltingly delicious that no one will ever guess how simple it is – unless you’re like me and can’t wait to tell them. The cornmeal crust dough comes together easily, and then it’s chilled in two pieces before one is pressed into the tart pan. (Look, Ma, no rolling!) The dough for the top is formed into a log, refrigerated, then sliced like slice-and-bake cookies. Spread apricot jam (or any flavor jam you want to play with) over the crust in the pan. Jam you purchased, jam you made, just spread the darned jam as fast as you can. Place the circles (of dough you cut from the log) over the jam in overlapping rings, sprinkle the top with coarse sugar and bake. Voila! Dessert is ready, and stunning, too. (It went so fast, I couldn’t even get a picture of a slice!)
Relax. Enjoy yourself. Have a safe and wonderful 4th of July. Tell the difficult recipes that you’re on vacation, because you deserve it!
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Oh, WOW, that looks good. WANT.