Whenever I see fruit tarts or more particularly, pastry based confections piled high with cream and stickiness, there is, lurking at the back of my mind, a vision of that very “custard pie” on the front of someone else’s mind; very slowly sliding down the front of their mind leaving cream coated, horned rimmed glasses in its wake. The shape of a small sticky “pie” demands that it nestle in the flat of the palm. To eat or to throw, that is the question. I resist the throwing as I don’t want to eat what’s left of my teeth. Unlike a nice piece of cod, I’m better unbattered. And so, temptation resisted, we come to enjoy the sweet tartness that is the result of baking fresh apricots on puff pastry. This perfect little missile is from a well leaved, paper back – ” Real Fast Puddings” by Nigel Slater. I thought that the title related to the velocity of the puddings through the air, which made it a “must have” book. Now that I’ve recovered from the disappointment of finding that it contains nothing but delicious recipes, some of which are coincidentally quite aerodynamic, I use it mostly as a door stop.
Food, Photography & France 
Yum, I have his Real Fast Food which is a good one. Did you paint the apricots with jam? Or… orange paint? 😮 I see a dipped brush there
Melted apricot jam – you’re right:)
Ah wow, I just yesterday bought pounds of apricots, thinking what else can I do quickly with them besides making my favorite jam. Thank you for your inspiration. Simplicity that’s what it is. After all I made apricot-pineapple jam, oh……….so delicious!!!!!
I have to make apricot jam this weekend.
Do so!!!!! And maybe the pine apple adds a very fruity taste to it. I always love to add some lots of vanilla sugar to it. Also to apricot jam I crack a few of the pits and cook them with the apricots, it gives a bit of almond flavor….. What part of France do you live???
Happy Jam making weekend!!!!
We’re in the South Vendee, near La Rochelle. The pineapple addition sounds a very clever addition. Looking forward to it and thanks for the idea:)
I’m not a big fan of pudding, but your apricot tart cook squeeze in nicely with the ones I love – crème brûlée, tart au citron and tarte aux framboises. Great picture too 😉
It’s only in my dotage that I’ve grown to like desserts, including all the fabulous ones that you mentioned:)
Poor old Nigel, being used as a doorstop! I cringe when I see videos of people throwing pies into faces as all I can think about is how much work went into making the pie. I’d be very upset if someone chucked this one around as it looks amazing…
I keep all pie chucking as a mental exercise:)
What a tart.
Outrageous:)
Yum. 🙂
Too right:)
What a gorgeous tart! Alas, we never find good apricots here. 😦 I think I need to come back to France.
There’s always room:)
I need to do this … now …
Go, go, go:)
Fruit seems to be the flavour of the month closing in on you at the moment: oh, that and tarts :)! Is throwing these a particularly Anglo-Saxon ‘thing’ – what a waste in that case, but perchance [smiling!!] I lack the requisite sense of humour 😀 !
You’re right – food throwing is a very English thing. I’ve always despised it, apart from the idea of the custard pie:)
*WANT*. Pity that all the apricot trees around here froze this spring 😦
That’s unreal. Going to have to be the supermarket:)
Simple but effective, for eating or throwing. I’d much rather eat it.
I’m slowly coming round to your view:)
On my way to pick up apricots now. You’ve inspired me.
Excellent;)
Your last few recipes are proof that we are coming into the summer season. So don’t pay any heed to the winter coats and rain gear you might see on folks in New Jersey on this Memorial Day weekend. I like where your mind is instead of where ours is.
I shall keep my mind in the sun:)
I should not have read this hungry. Now I’m going to have to find an excellent French bakery and have dessert first.
Good on you:)
I think you’ve just provided me with the new strapline for my blog. ‘To eat or to throw?’
Excellent. Couldn’t be more apposite:)
Hi Roger, My name is Fran and I found your blog through ‘Yummy Chunklet’ website. I, too, am interested in France and food photography- I studied at Le Cordon Bleu in Paris and my website is G’day Souffle.’ Those French apricots look nice and plump- looks more like a tart than a ‘pudding .’ Hope to hear from you!
Hi there/ Thanks for visiting. I’ve just checked out your .org site, and I can’t find a way to follow you. I don’t do Facebook and when I try email, it just wants to send an email to you, and when I try to follow on Twitter, it just tries to Twitter on my account. I’d love to see regular posts. Let me know how.
OK One – I want the book. Two – my apricot tree is dead, would this work with peaches? Three – What do you see when you step out your back door? Can we see what you see? Would you like to join the Back Door Step Challenge? I have directly challenged Mad too, you guys are the old guard, I would love you to play! Just one teensy shot out the back door, you can email it to me if you like and I will do the link back to you.. What do you think? Have fun… love the tart! Simple is good.. c
I’ll email you a picture from today.I guess that recipe would work fine with peaches – I’m going to try it.
When my peaches are ripe I shall try it too. The apricots you buy here are honestly not edible.. great for the pic!! c
Apricots can be a real disappointment – but when you get some good ones….
That is my perfect dessert: quick and delicious!!!
So good to see peaches and apricots in the shops again.
Hmm.. at least you didn’t chuck the book.. it does serve a purpose as well as a little pie now and then? I prefer my desserts just like this, pure fresh fruit.. very little cream/sauces adorning it.. just pure fruit and crust, lovely!! xx
I very much agree with you. Fresh tasting desserts like this don’t need any embellishment.
Frisbee that over here Roger. I have a cup of tea waiting 🙂 It’s a delicious looking creation.
🙂
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I see that we were on the same wavelength! Gorgeous creation.
🙂
I’m crazy about fruit tarts, and what I like best about this one is how easy it is to make. Keep those recipes coming!
Glad you liked it;)
Yumm Apricots are a distant seasonal memory. Enjoy
It’s so strange to think that you are now in Autumn. I never get used to this North South business.