Apricot Crumble Tart with Apricot Kernel Ice Cream – DAVID LEBOVITZ’S MY PARIS KITCHEN

Apricot Crumble Tart with Apricot Kernel Ice Cream – DAVID LEBOVITZ’S MY PARIS KITCHEN

Apricot season is quite short here in NY, so when you see them in the market or at the grocer, it’s best to grab them while you can. While I am a little late in my purchase, these apricots were still okay though not sweet and somewhat bitter.

This crumble is incredibly easy to make and the result is impressive. I am always a bit skeptical using a spring form pan (have not had much luck with them- they always leak!) but it worked out perfectly with this crust. I should have added a touch more sugar to my fruit, (tasting is important!) as it was a bit tarter than I normally would have liked. I know that in French baking, it is more important to taste the fruit than something sugary sweet, but here, a tad more sugar would have helped the fruit loose a bit of it’s bitterness. But once paired with the ice cream, it was perfect! Not another thing was needed.

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