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

August 7, 2016 by Renee

Apricot Crumble Tart with Apricot Kernel Ice Cream-3554Apricot 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.

And honestly, the ice cream is the very best part of this dessert. It really takes this fruit crumble to another level and it is so much better than serving the tart alone. Before I started, I did read all about using apricot kernels and while they do produce a toxin, you would have to eat quite a lot of them before any damage would be inflicted. They taste very much like almonds and once combined in the base of the ice cream they lend a wonderful nutty aroma and flavor to the dessert. Since this ice cream recipe calls for so many kernels, and the crumble uses about half the amount of apricots needed, you could make only a half a batch of ice cream as I did.

Overall, this one is a keeper. The crust and the crumble were fantastic. The ice cream is a stand out and I think next time I make this crumble tart, peaches and blueberries would also work well in the mix. And, I’ll be sure to taste the fruit before baking!

Apricot Crumble Tart with Apricot Kernel Ice Cream-3601
This week’s recipe can be found here or can be found on page 309 of the book. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

You can also buy the book here:

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Filed Under: Eat, Kitchen Sink, Cook The Book Fridays- My Paris Kitchen, Cookbooks, Desserts Tagged With: Apricot, Crumble, David Lebovitz, French Fridays, Ice Cream, My Paris Kitchen, Tart

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Comments

  1. Mardi (eat. live. travel. write.) says

    August 8, 2016 at 3:29 am

    Hmmm you *might* have sold me on the ice cream… though I am not a fan of almond flavoured things generally. I agree that this tart would be splendid with other fruits and yes, this crust was so easy!

  2. Nana says

    August 8, 2016 at 8:11 am

    That is such a lovely tart, and the ice cream looks so creamy. I made this tart earlier in the year when
    I was expecting Tricia and her hubby for dinner but I didn’t make the ice cream. This is a very tasty dessert
    and you can’t go wrong with David’s tart crust.

  3. Kathy says

    August 8, 2016 at 8:50 am

    I never got to make the ice cream, but have the pits saved in my freezer. I am looking forward to it. Your tart looks gorgeous!

  4. Teresa says

    August 8, 2016 at 3:11 pm

    Gorgeous tart! I was a bit nervous about the tart crust in a springform, too, but it baked up perfectly. I suppose if I used a juicier fruit, I’d put a parchment-lined pan underneath, but David’s crust recipe is impressively resistant to leaking (without being tough!). As for the ice cream, I only got 14 kernels from my 2 lbs of enormous apricots, so I’m saving them up for next year in the freezer. I do want to try the ice cream – everyone who made it has loved it.

  5. Betsy says

    August 8, 2016 at 4:38 pm

    Your tart looks like the one in the book. Nice job! I would like to try the ice cream at some point. My fruit was huge, so I only had 8 pits, not enough for even a half batch of ice cream. There’s always next summer!

  6. dishnthekitchen says

    August 8, 2016 at 7:47 pm

    So glad to hear the ice cream worked out for you…I was thinking about making a half batch myself but wasn’t sure if it would be enough. Are you considering making the tart again with another kind of fruit?

    • Renee says

      August 25, 2016 at 7:32 pm

      I think this tart would work very well with peaches, blueberries or even apples. Anything with a crumb topping! The ice cream was very good!

  7. Natascha says

    August 9, 2016 at 5:24 am

    I did not make the ice cream but maybe one day i will go for it. On the other hand, I would make this tart again ! Loved the crumble and the crust too!

  8. david says

    August 10, 2016 at 9:24 am

    Looks beautiful and glad you liked the combination of flavors! xx

    • Renee says

      August 25, 2016 at 7:33 pm

      Thank you! It was really delicious!

  9. mary H hirsch says

    August 10, 2016 at 9:46 pm

    Glad you tried and made the apricot kernel ice cream. This tart was not sweet even without the apricots you used. I used sweet cherries and it was not a sweet tart. I liked that. And, I especially liked the crumble that I will use as a topping on other pastries. Glad you think this is a keeper. Me, too.

  10. lisa brown says

    August 29, 2016 at 5:27 am

    I agree, the recipe does need either more sugar or the ice cream. I had the tart alone and it definitely needed “something else”

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