Foraged Fruit Tart: Back to (baking) basics

Ok so the fruit was actually foraged from my brother’s backyard and I had to climb the trunk of the tree and reach up to the top to find any apricots that were sufficiently ripe for the tart. But it was so worth it! A few weeks ago I was inspired by a recipe I saw in the NYTimes.com and I was very eager to try it out. It’s perfect. Doesn’t it look so European? So Gourmet magazine? So Martha Stewart? I am so darned proud of myself I can’t even speak.

I already have another batch of dough in the fridge awaiting the next FFT. Alas, I may have waited too long as it’s already noon and we’re having another super hot day here so I’m loathe to turn on the oven.

You’ll just have to feast your eyes on the finished FFT below. I should explain that I used red currant PRESERVES instead of the called for red currant JELLY and that explains the little berries you see in the picture.