The Blushing Apricot

edibleseasonals

The Blushing Apricot BY ELLEN JACKSON

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Ellen Jackson is a Portland-based writer and food stylist.

Bqsjdpu!Ubsu!QspwfoŽbm! xjui!Bmnpoet!boe!Ipofz 1 cup all-purpose flour 1/4 cup granulated sugar 1/2 cup almond meal, toasted 1/2 tsp salt 1/2 cup (1 stick) unsalted butter, cold 1 egg yolk 2 Tbsp ground, toasted apricot kernels or bitter almonds 4 oz crème fraiche 1 egg 1/2 tsp vanilla 2 Tbsp honey 1 Tbsp all-purpose flour 1 1/2 lbs fresh ripe apricots, stoned and halved

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Recipe by Ellen Jackson

EDIBLE PORTLAND SUMMER 2008 l 11