Stone Fruit and Baking Go Hand in Hand

It seems like the whole world has turned to baking this year. It allows for creative energy and gives a sense of control with a delicious reward awaiting at the end. It makes sense that basics like flour, water, milk, sugar and eggs have become our go-to necessity. With stone-fruit season arriving and two local farmers’ markets to select from, we invite you to combine seasonal farm fresh ingredients with your baking talents and share your recipes + photos with us on Instagram! We’re selecting favorites to share with our neighborhood and neighbors so tag us @baymeadowslife.

Apricots are at their best right now at your local farmers’ markets!

College of San Mateo Farmers Market, Saturdays 9am to 1pm;  Temporarily moved to LOWER HILLSDALE LOT.

Belmont Farmers Market, Sundays 9am to 1pm in the CalTrain Parking Lot, El Camino Real & O’Neill Ave., Belmont

pc: College of San Mateo Farmers Markket

College of San Mateo Farmers Market shares this recipe:

Pate Sucre (Tart Crust) – makes 2 tart shells

1 pound butter
6 oz sugar, approx. ¾ C plus 2 Tablespoons
3 egg yolks
¼ cup heavy cream
1 ½ pounds flour, approx. 5 1/2 cups
Pinch of salt

Using an electric hand mixer or a stand mixer, cream butter and sugar for 3-5 minutes, until light and fluffy. Add yolks and cream and mix till smooth, 1-2 minutes. Scrape down the sides. Add flour and salt and mix 30 seconds, until the dough comes together. Chill for 1 hour before rolling. Roll to ¼ inch thickness to fit your tart shell ~ cut your crust one inch wider than the diameter of your pan.

Apricot Tart Filling

All-purpose flour, for dusting
8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1/4 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preheat oven to 425 degrees. Roll the dough out into a 14-inch circle on a piece of parchment paper or a Silpat baking mat. Place paper and crust on a sheet tray. In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture in the center of the dough. Spread out, leaving a 2-inch border of dough. Fold the dough up and over the apricots, making a crease or fold every 3 to 4 inches to enclose fruit and prevent juices from seeping out. Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 90 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack. Serve warm or at room temperature.

Conveniently located between San Francisco and Palo Alto in San Mateo, Bay Meadows offers housing within walking distance of Caltrain. Ease of transportation is only one reason you’ll fall in love with Bay Meadows. Smartly-designed, high-quality new homes sit among 18 acres of open space, which includes parks, a community garden, public art, ball fields, bocce and basketball courts and a new playground. All this just a walk from Whole Foods, Blue Bottle Coffee, ROAM Artisan Burgers, Fieldwork Brewing Co., LIFT Fitness, Tin Pot Creamery, Bamboo Asia, Hillsdale Shopping Center and more. Learn more about what Midurban life offers by following our Facebook page.