Apricot and Thyme Tart

I got the idea for this tart from Cooking Light. In a recent issue, they featured an apricot thyme galette (galette/tart-is there a difference?). I was intrigued by the idea of thyme and apricots together.

I have a special relationship with apricots – when we lived in Ukraine, we had a huge apricot tree in the middle of the yard. Every year, we picked the apricots together with all of our neighbors. This fruit was as organic as organic gets, and it was delicious. Juicy, sweet and fragrant. Whenever I smell apricots now, it makes me feel nostalgic.

That’s the story, now here’s the recipe:

Ingredients:

Pastry:

2 c whole wheat pastry flour

½ tsp salt

¾ tbsp sugar

6 oz butter

½ c ice water

Filling:

6 ripe apricots (or just under 1 lb)

1 tsp sugar

½ tsp dry thyme

1 tbsp honey

Begin by making the pastry dough. Cut the butter into small cubes and place in freezer for about 10 minutes. Place the flour, salt, and sugar in a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the mixture begins to resemble a coarse meal. With the motor running, pour the ice water down the chute slowly and pulse until the dough begins to form a ball. Place the dough onto a floured surface and knead quickly into a ball. (Work fast as to not warm the dough with the heat from your hands). Wrap in plastic and refrigerate for at least 1 hour.

Then, remove the pits from the apricots and slice lengthwise into ¼”-thick pieces. Set aside.

Remove the dough from the refrigerator and set on the counter for one minute. Place on a floured surface and roll out into a ¼”-thick circle, about 11” in diameter. Arrange the apricots on the dough so they face the same direction, starting from the middle, leaving a 1” border. Sprinkle with sugar and thyme and fold the edges over.

Bake for 40-50 minutes, until the edges are golden brown. Remove from oven. Place the honey in a bowl and microwave for a few seconds to thin it out. Using a pastry brush, brush it over the fruit gently. Cool for 20 minutes before serving. Store leftovers in an airtight container.