{"id":302,"date":"2013-07-19T21:49:00","date_gmt":"2013-07-19T21:49:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2013\/07\/19\/a-rare-benefit"},"modified":"2015-12-15T19:16:36","modified_gmt":"2015-12-16T00:16:36","slug":"a-rare-benefit","status":"publish","type":"post","link":"https:\/\/orangette.net\/2013\/07\/a-rare-benefit\/","title":{"rendered":"A rare benefit"},"content":{"rendered":"

I\u2019ve started this post four different times now, on five different days. I\u2019m already tired of it, and I still haven\u2019t\u00a0figured out how to start. Does that ever happen to you? Do you do what I do and take a “break” to raid the walk-in at Delancey for chocolate chip cookie dough? Do you tell yourself,\u00a0What harm could it really do if I listened to Freedom ’90<\/a> again<\/i>? Do you ever wonder if you\u2019ve missed your chance\u00a0to be a dancer in <\/span>a Janet Jackson video<\/span><\/a>? Shall we start this thing already?<\/p>\n

First, I want to tell you that I was elated\u00a0by your response to\u00a0Delancey<\/i>. Totally elated. Ecstatic. Even slightly stoned. I\u2019m still coming down from it.\u00a0Thank you so very, very much.\u00a0And\u00a0HURRY UP, MAY OF 2014!<\/i><\/p>\n

Now, speaking of Delancey: when I was cleaning up the office there a couple of weeks ago, I found a large container of shredded, unsweetened coconut. \u00a0We\u2019d been using it to make macaroons that were served with a key lime mousse, but the mousse was no longer on the menu, and the coconut wasn\u2019t flagged for another use, or not yet. \u00a0So I took it home – a rare benefit of being the unfortunate person charged with maintaining the office! \u00a0I WIN THIS TIME – and made something with it that we liked so much, and ate so quickly, that I made it again less than a week later. \u00a0The recipe I\u2019m talking about\u00a0comes from\u00a0Heidi Swanson<\/a>\u2019s wonderful\u00a0Super Natural Every Day<\/a><\/i>, a title that has recently joined the select group of favorite cookbooks that I keep on top of our refrigerator. It\u2019s called a macaroon tart.<\/p>\n

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(For the record, June did not eat any, but she wished she could.)<\/p>\n

What we have here, or what we had before we ate it all, is a buttery crust that tastes and crunches a little like shortbread, topped with hunks of soft summer fruit and a blanket of chewy macaroon. Heidi\u2019s original recipe calls for studding the tart with blackberries, but I had some beautiful apricots on the counter, so I used them instead. I also threw in a few raspberries, but I preferred the apricots. \u00a0I loved the apricots. In fact, I want to call this an Apricot<\/i> Macaroon Tart. \u00a0I think I will.\u00a0And while I\u2019m in the business of making bold statements, I should say that I also took liberties with the crust.\u00a0I hope Heidi will still call me a friend.\u00a0Her\u00a0recipe calls for white whole wheat flour, but my niece Hillary is living with us this summer, and she\u2019s gluten-intolerant, so I gathered up my courage and tried making a gluten-free version of the crust.\u00a0I used a mixture of buckwheat, brown rice, and tapioca flours, and though I don\u2019t know what the tart would taste like as Heidi intended it, I liked the toasty, nutty flavor of the buckwheat so much that I now can\u2019t imagine the tart without it. Apricot, coconut, butter, buckwheat. I\u2019m in.<\/p>\n

Happy weekend.<\/p>\n\n

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Recipe<\/div>\n

Apricot Macaroon Tart<\/h2>\n

Adapted from Heidi Swanson\u2019s Super Natural Every Day<\/a><\/i><\/h3> \n \n <\/header>\n\n
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