Describing food isn’t as easy as it seems.  The English language is super limited when it comes to words that convey the sensations of taste and the nuances of flavor.  The vague delicious pretty much covers it all.  There’s also delectable, luscious, scrumptious, and toothsome, but they don’t exactly roll off the tongue, and they definitely don’t tell us anything at all useful or concrete. 

Maybe I’ve been commenting on too many food blogs lately, but I’m fresh out of words to describe this peach and apricot pie.  I’m officially giving up awesome, amazing and incredible for the day.  I never use yummy, tasty, or mmmmmmmmmmm.  Drool and mouthwatering are not only overused, but kind of gross.

I guess I could dance around the issue and talk about the beautiful range of yellows and oranges you get when you mix peaches and apricots, and how the colors magically intensify when you cook them.

I can talk about the messy, oversized crumbs on this tart and the way the butter and brown sugar fuse into a kind of molten butterscotch the oven.   And how the glossy juice bubbling out from underneath those chunky crumbs will just about overflow the walls of the tart pan when you pull it out of the oven.

I might mention that the crust rolls out fluidly, and provides just enough support to this tart without overshadowing the fruit.  But beyond that, I really can’t help you.  You may just have to get some peaches and apricots and try it out for yourself.

I didn’t weigh out my fruit, I just counted the pits when I was finished.  But the amount is flexible.  You want enough fruit to fill your tart pan; it can be a thin or a thick layer.  Definitely put foil under the pan to catch any juice overflow.
Peach and Apricot Pie
oven to 375F
1 tart crust recipe
approximately 5 peaches and 6 apricots
2 Tbsp flour
1 Tbsp sugar
1 tsp almond extract
a squeeze of lemon juice
for the crumb topping:
1/2 cup chopped walnuts
3/4 cup flour
3/4 cup brown sugar
6 Tbsp unsalted butter, melted

• Peel the peaches and slice them.  Slice the apricots without peeling.  Toss them with the lemon juice, sugar, flour and almond extract.  Set aside.
• Line a 9″ tart pan with the crust.  Put the crust in the freezer while you make the topping.
• To make the topping, mix the flour, brown sugar, and walnuts with the melted butter.  Mix it first with a spoon, and then toss with your fingers until you get big chunky crumbs.  There should be no dry flour. 
• Spread the fruit out in an even layer over the crust.  Sprinkle the topping over the fruit.
• Bake for about 45 minutes, until the crumbs are golden and the juice is bubbling.
• Let cool a bit before cutting.

I guess ultimately you have to use the tools you’re given and make the best of it.  This tart is really, well, delicious.  I think you know what I mean  🙂

One year ago today—