European tastes in pie differ a bit from ours. Plums and apricots in a pie? It’s just not what we usually think about. This apricot pie was made for us in Biarritz, France by our dear friend Josiane. No top crust! Delicious gooey center. Beautiful to behold and delightful to eat.
Josiane sent two of her sons to live with us, many years ago, so that they could work on their English skills. We remained friends, and various branches of the family have visited back and forth over the years.
Food and friends go together and I learned so many skills and recipes from the Watrigant family. I’m forever grateful for their kindness and generosity to us.
Josiane’s Apricot Tart
- 1 bottom pastry crust (even Josiane purchases frozen pie crust, so go ahead!)
- 2 lb apricots or plums, peeled and cut in half
- 4 oz apricot jam
- 3 T granulated sugar
- 3 T flour
Preheat oven to 400°F.
Line a pie or tart pan with a circle of parchment paper, then put the pastry dough on top of the parchment paper.
Sprinkle the flour over the pastry dough, to help absorb the fruit juices.
Place the fruit in a circular pattern on the pastry dough.
Melt the jam in the microwave or stovetop and spread over the fruit.
Sprinkle the sugar over the fruit/jam.
Bake for 25 minutes, or until the fruit begins to brown.