Apricot Cherry Bake
Apricots offer both floral sweetness and slightly astringent tanginess. In a classic combination, we pair apricots with cherries -- adding sugar and a little flour for thickening -- and top the dessert with enough crust to ensure a bit in every bite.
- Servings: 10
Source: Martha Stewart Living, June 2003
- Unsalted butter, at room temperature, for baking dish
- 3 pounds small ripe apricots (20 to 24), sliced into sixths
- 1/2 pound cherries, pitted (about 1 1/4 cups)
- 1/3 cup all-purpose flour, plus more for work surface
- 1 cup plus 4 teaspoons sugar
- 1/2 recipe Pate Brisee for Apricot Cherry Bake
Preheat oven to 400 degrees. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in prepared baking dish.
On a lightly floured work surface, roll out pate brisee into a 12-inch round. Cut into four 3-inch strips; then cut strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.
Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.