This is just a note to say that apricots, in season, are very, very special. Real apricots, tart and sweet, have a peachy succulence and a brightness all their own. And if you have a handful of real honest-to-goodness apricots, not too mushy, and vibrant with flavor, you can't do much better than to make this tart — it is easy, and it is scrumptious
I lucked out at the market; I found about a pound of ripe Ohio apricots — so tangy and sweet! I love apricots, but they are less than worthless most of the year; mushy, bland, icky. They are so fragile that they have to be handled carefully, so it's hard to ship them commercially. The ones you find the other times of the year are picked unripe or nearly mushy and too-ripe. There's no substitute for the incredible flavor of a local apricot, picked at the height of ripeness.
A tart like this one just highlights the flavors of apricots. It barely kisses them with sugar, and then it shows them off in a frame of pastry. This recipe from Orangette, adapted from Zuni, is so simple and quick. I love this tart dough, too, a substitution by Molly. I didn't even pre-chill the dough (just froze it for 20 minutes after pressing into the tart pan) and it turned out beautifully.
If you are so lucky to get your paws on some apricots this June, try this one. It's simple summer at its best.
• Get the recipe: Apricot Tart
Related: Recipe: Bruised Apricot Breakfast Pie
(Image: Faith Durand)