Discover the delight of peaches and apricots

As Indians, we are blessed with nature’s bounty. Mango, lychee, jamun, guava, bananas– we have a full diversity of fruits. Then comes the two temperate fruits–  peaches and apricots. Two stone fruits, both part of the Prunus family, each with a rock-hard pit buried at its core. Sure, they’re different species, but they’ve got more in common than you’d think.

What do they share?

Types?Both peaches and apricots can be clingstone, freestone, or semi-freestone. Basically, that just means how easily the flesh breaks away from the pit. Not a big deal—until you’re wrestling with a particularly stubborn one.

Color and Skin?Think velvet. Both of them. Though peaches, bless their hearts, are fuzzier. Apricots are a little smoother, but the skin still has that soft, almost suede-like feel. Their colors? They run the spectrum—from pale champagne to deep vermillion.

Smell?You know a ripe peach the moment you walk into the kitchen; it’s all perfume. Apricots? A bit more reserved. You’ve got to bring one up to your nose, really take a sniff, to catch that subtle aroma.

What sets them apart?

Size?Apricots are tiny compared to peaches. You could fit an apricot inside a peach like some fruity nesting doll. The pit? Way smaller too.

Taste? Here’s the thing—apricots bring a little more tang. They’re firm, sweet, and tart, while peaches are softer, juicier, and frankly, messier. Peaches demand you lean over a sink when eating; apricots, not so much.

Water Content?Peaches are practically spilling over with juice. That’s what makes them, well, peachy. But apricots? Not so much. That means you can’t always swap one for the other in recipes.

Apple Almond Tart

Ingredients:

• 150 gm all-purpose flour
• 50 gm almond flour
• 100 gm cold butter, cubed
• 50 gm powdered sugar
• 1 egg yolk
• 2-3 tablespoons cold water (as needed)
• 6-8 fresh apricots, halved and pitted
• 100 gm granulated sugar
• 50 gm ground almonds
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 30 gm slivered almonds (optional, for topping)
• A pinch of salt

Directions:

First, grab a big bowl and mix the all-purpose flour, almond flour, and powdered sugar. Then, take those cold butter cubes and rub them in until the mixture resembles crumbs that are just waiting to be transformed. Now, toss in the egg yolk and start adding cold water, one tablespoon at a time, until the dough decides to come together and form a cohesive mass. Once it does, wrap it up in plastic wrap and let it chill in the fridge for about 30 minutes—this is crucial for a flaky crust.

While that dough is getting cozy in the fridge, let’s work on those apricots. Cut them in half and remove the pits. In a small bowl, mix together 50 gm of granulated sugar with a pinch of salt, then coat those lovely apricot halves in this sugary goodness. Set them aside and let them soak in their own sweetness for a moment.

Now, it’s time to bring the oven up to speed. Preheat it to 180°C. When the dough is ready, roll it out to fit a 9-inch tart pan. Press the dough into the pan, making sure to smooth out any rough edges and trim away any excess.

Next up, let’s whip up that almond filling. In a bowl, combine the ground almonds, the remaining 50 gm of sugar, honey, and vanilla extract. This mix is about to become a beautiful layer of nutty goodness. Spread this mixture evenly over the tart base—no need to be perfect; rustic is charming!

Now, let’s get those apricots involved. Arrange the halved apricots, cut-side up, atop the almond filling. For a little extra crunch, sprinkle slivered almonds over the top if you're feeling fancy.

Slide the tart into the oven and let it bake for about 35-40 minutes. You’re looking for a golden crust and tender, slightly caramelized apricots. The aroma wafting through your kitchen will be nothing short of heavenly.

Once it's out of the oven, let the tart cool slightly. You can serve it warm or at room temperature, and if you really want to take it over the top, a scoop of vanilla ice cream or a dollop of whipped cream would be a delightful addition.

Peach Almond Tart

You can totally whip up this scrumptious recipe using peaches instead of apricots! Just trade those 6-8 fresh apricots for 6-8 juicy peaches. Halve them, pit them, and you’re good to go—just like with the apricots.

A Few Tweaks to Keep in Mind:

• Sugar: Peaches bring their own sweetness to the party, so dial down the sugar to about 40-50 gm. You don’t want your tart to be a sugar bomb!
• Baking Time: Keep a close watch while baking; peaches cook up a bit quicker. Aim to check the tart around the 30-35 minute mark. You want those peaches soft but still holding their shape—no mushy mess here!

With these little changes, you’ll end up with a peachy twist on this delightful tart that’s sure to impress!