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Wednesday, January 6th, 2010

Armenian Recipe: Apricot Tart

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Apricots are a traditionally Armenian fruit. If you haven’t had apricots in Armenia, you haven’t tasted the sweet juiciness that apricots can be. What follows is a wonderful apricot tart, inspired by the Armenian fruit.

Ingredients
4 eggs
2 cups sugar
2 tsp. baking powder
2 cups canola or vegetable oil
5 1/2 cups flour *plus a little for the topping
1 tbsp. vanilla
30 oz apricot jam (prefer Cortas brand apricot jam, comes in a 30 oz can)

Instructions
Beat eggs with sugar until well combined. Add oil, vanilla, baking powder and flour and mix until all ingredients are combined. Don’t overwork the dough so you’ll have a delicate crust. Dough should be smooth, soft and fairly sticky. If too sticky, just add a little more flour and work it in by hand.

Preheat oven to 350 degrees. Line the bottom of your half sheet pan with parchment paper or you could use a spray. Take 2/3 of the dough and press it into your sheet pan evenly. You can use a little flour or spray on your hand to prevent sticking.

Take the remaining 1/3 of the dough and work in a handful of flour to it. This will make the topping a little crispier then the bottom crust. Roll it into a little log and place it in the freezer for about 10-15 minutes. Spread your jam on to the dough in the pan.

Using a cheese grater, grate the firmed dough onto the jam using short strokes. Cover the entire pan as evenly as possible.

Bake for approx. 1 hour and 5 minutes until it has a nice golden pink color to it. Better to over bake it a little then to under bake it.

Once cooled, cut into squares or bars. Optional: using a small sieve, lightly dust with powder sugar. Voila …enjoy!

Notes and Modifications:
Instead of using apricot jam, you can also make your own apricot filling using fresh apricots, chopped up in bite size pieces. Toss with a dash of lemon juice, 1/4 cup sugar and a few tablespoons of honey.

© 2010 – 2013, Tina Der Bedrossian. All rights reserved.

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ABOUT THE AUTHOR


Tina Der Bedrossian is a second generation Armenian-American, born and raised in Southern California. Her parents, both from Aleppo Syria, immigrated to the United States in search of the American Dream. Tina and her three siblings were raised in a traditional Armenian home filled with love, faith, colorful customs, delicious food, ancient rituals, stories and family values. Tina is now a wife to an adventurous outdoorsman and a devoted mother to two beautiful daughters. She is an artisan jewelry designer specializing in ethnic amulets. Tina proudly runs her own specialty online boutique http://MyGuardianEye.com and is infatuated with symbolic anthropology.

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1 Comment
  1. Commentsfrances rice   |  Wednesday, 17 May 2017 at 8:48 pm

    HI! I love your website! Just read your review of books that teach about culture and food! I can’t wait to try some of the recipes you’ve shared!









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