Martyred saints, chubby cherubs, hearts and lace… it’s Valentine’s Day and what better way to celebrate with a rich dark chocolate cake and a beautifully tangy blood orange sauce. This cake is a chocolate lovers dream as the absence of flour lends its way to a moist velvety texture with a crisp crust that pairs perfectly with a uniquely tart red blood orange sauce.

Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12

• 6 Tbs unsalted butter, plus more for pan
• 8 ounces bittersweet chocolate chips (70% cocoa)
• 1/4 tsp instant espresso
• 1 pinch sea salt
• 6 large eggs, room temperature
• 1/2 cup granulated sugar
• confectioners’ sugar, for dusting
• candied blood orange peel, optional

• 3 cups blood orange juice (about 5 blood oranges)
• 3 Tbs granulated sugar

Preheat oven to 275°F. Generously butter and flour a springform pan and set aside.

Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.

Stir in espresso and salt into the chocolate mixture.

 Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.

Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.

In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar…

and continue beating until glossy stiff peaks form.

Gently fold the egg whites into the chocolate mixture one half at a time until combined.
Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.

While the cake is in the oven baking, juice the blood oranges.

Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.

Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar.

If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.

yes. yes. yes. and yes.

To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.

Sweet Kevin Bacon it’s so incredibly good!

and pairs very well with this Valentine’s day meal…. Filet Mignon with a Cremini Red Wine Sauce served with Individual Parmesan Scalloped Potatoes and Sauteed Green Beans.

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Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12

• 6 Tbs unsalted butter, plus more for pan
• 8 ounces bittersweet chocolate chips (70% cocoa)
• 1/4 tsp instant espresso
• 1 pinch sea salt
• 6 large eggs, room temperature
• 1/2 cup granulated sugar
• confectioners’ sugar, for dusting
• candied blood orange peel, optional

blood orange sauce

• 3 cups blood orange juice (about 5 blood oranges)
• 3 Tbs granulated sugar

1. Preheat oven to 275°F. Generously butter and flour a springform pan and set aside.

2. Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.

3. Stir in espresso and salt into the chocolate mixture.

4. Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.

5. Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.

In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar and continue beating until glossy stiff peaks form.

6. Gently fold the egg whites into the chocolate mixture one half at a time until combined. Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.

7. While the cake is in the oven baking, juice the blood oranges. Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.

8. Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar. If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.

9. To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.

 

A couple of years ago with a house full of Limoncello and Limoncino (an Italian lemon liquor) that my in-laws brought back from Italy, the Limoncello Cookie was born. It is one of my favorite cookies of all time and if you follow ISMS than you know the Limoncello Cookie recipe is making it’s second appearance, only this time in a more refined, prettier, and tastier version. Think of it as Elvis’ 1968 comeback, if you will.

They’ve come to be a Christmas cookie staple in our house and this year I used them for the Great Food Blogger Cookie Swap, a fun and delicious cookie swap amongst food bloggers. The cookie swap basically went like this: I signed up, was given three names of food bloggers with addresses, baked 36 cookies (12 for each participant), and received 36 cookies back. How could you go wrong with that? Well… we had a few bumps in the road, like I’m not sure who sent the last two batches of cookies as there was only return addresses and one batch was pretty much crumbs by the time it got here but it was still all very thoughtful and fun! The one batch of cookies that made it in tact with a name and contact info was insanely delicious! Like “I need to keep them locked up somewhere and hire a guard” kind of delicious. They came from Sweet Elizabeth and I’m not sure what she put in those Butterscotch Chocolate Chip Cookies to make them so addictive but we can’t seem to put them down. Thanks to Love and Olive Oil and The Little Kitchen for putting this together! I’ve enjoyed meeting other foodies, receiving cookies and especially baking for other people.

A shortbread base with limoncello frosting and topped with a candied lemon, Limoncello Cookies are pretty flippin’ heavenly in my opinion. Hope you enjoy and I hope these will become a holiday tradition in your kitchen as it is in mine. Salute!

Limoncello Cookies makes 24 cookies

• 1 1/4 cup all-purpose flour
• 1/4 teaspoon sea salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract or paste
• 1/2 Tablespoon grated lemon zest (about 1 lemon)
  icing 
• 1 1/2 cup powdered sugar
• 5 Tbs Limoncello
• 1 Tbs lemon juice
  garnish
• 24 candied lemon wheels*
• 72 yellow sugar pearls (3 for each cookie) optional

* Candied Lemon Wheels makes 24 wheels

Ok. First let me say, these are a little addictive. Like you should probably put a lock on them and give the key to someone you really trust. This spiced pecan recipe is one of our favorites that I’ve been using for years. And when we have a good pecan crop this is what I package, throw a bow on and give out to friends and neighbors as holiday gifts.

Sweet, spicy, chewy and a little sticky, these praline pecans are the first thing I make when the holidays start. Perfect for holiday entertaining, gifts, salads and with pumpkin soup. I promise these will be gone fast!

sweet and spicy praline pecans makes 3 cups

• 3 cups halved pecans
• 1/3 cup brown sugar
• 3 Tbs water
• 3 Tbs butter
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp Kosher salt
• 1/2 tsp cinnamon
• 1/4 tsp cayenne powder (optional)
• 1/4 tsp vanilla extract

My two favorite pies are chocolate and pecan. You just can’t beat those two in my book. But when I’ve tried to have the best of both worlds and combine the pies into a Chocolate Pecan Pie it never seems to be good enough. Although tasty, it’s overly sweet for my tastes. So I was lying in bed one night not able to sleep because I was thinking of what to bring for Thanksgiving when the thought of a classic dark chocolate tart with a pecan pie topping crossed through my head. The following day in the kitchen the Dark Chocolate Tart with Pecan Pie Topping was born.

A rich and velvet dark chocolate center with a crackling caramel pecan topping is held in a salty pie crust creating one of the best tarts I have ever made. This Dark Chocolate Tart with Pecan Pie Topping is an elegant and simple desert that is perfect for entertaining this holiday season. It won’t last long so you might want to make two.

dark chocolate tart with pecan pie topping serves 8 to 12

for the chocolate tart: 

• unbaked pie crust*
• 1 cup heavy cream
• 1/2 cup whole milk (2% will do)
• 8 ounces good quality bittersweet (63% to 70% cacao) chocolate chips
• 1 Tbs instant espresso
• 1/4 cup granulated sugar
• 1/4 tsp sea salt
• 2 eggs at room temperature, beaten

Brown Butter Pumpkin Rice Krispie Treats. Six words never sounded so good together. And from the five test batches I made this week my family can assure you they taste just as good as they sound. This is a great Halloween treat to make with the kiddos. Mine was in Rice Krispie Treat heaven this week.

Made in the traditional Rice Krispie Treat square or these spooky pumpkins, these Brown Butter Pumpkin Rice Krispie Treats will be one of the most decedent Rice Krispie treats you have ever had and perfect for that Halloween party.

Brown Butter Pumpkin Rice Krispie Treats makes 12 treats

• 5 Tbs butter, unsalted
• 1 16 ounce package of marshmallows
• 1/3 cup pumpkin puree, canned or fresh
• 1/2 tsp pumpkin pie spice
• 1/4 tsp fresh grated nutmeg
• 1/4 tsp vanilla extract, or paste
• 1/4 tsp sea salt
• 7 cups Rice Krispies Cereal or other puffed rice cereal

• for squares: 1 cup dark chocolate chips (60% cacao or higher)
• for pumpkins: 12 tootsie rolls, green cookie icing

In a large, preferably non-stick, pot heat butter over medium-low heat until it turns light brown, about 5 to 10 minutes. Stir occasionally. It will bubble, foam, and then caramelize. This will give the treats a nice nutty background flavor.

Once the butter is browned, add marshmallows and pumpkin puree and turn the heat down to low. Stirring occasionally, cook the marshmallows until they are completely melted. Remove from heat.

To the melted marshmallows, add the pumpkin pie spice, nutmeg, vanilla, and sea salt. Stir to combine.

This next step is important, listen up. Step away from this insanely good smelling marshmallow goop for at least 5 to 10 minutes. Stir occasionally until the marshmallow mixture cools and becomes thicker. If you add the Rice Krispies too soon they will just get soggy in the hot marshmallows. Once the marshmallow mixture is cooled and thickened add the Rice Krispies. Stir and fold until combined.

For traditional Rice Krispie Treat Squares: pour the mixture into a buttered (not oiled) 13x9x2 baking dish or pan. Allow to cool and set for 15 to 30 minutes. Cut into squares and remove from dish. Melt chocolate chips in the microwave in 30 second intervals, checking and stirring in between, until melted. Pour the chocolate into a Ziploc bag. With scissors, cut a small slit in the corner and use it as you would a piping bag drizzling the chocolate over the rice krispie treats.

This is what I had for breakfast this morning. Don’t judge. They are everywhere. So very good, like a pumpkin pie dipped in dark chocolate.

Now if you are feeling a little Martha Stewartish, make some gooey pumpkins:

For the pumpkins: skip the baking pan and pour directly on a piece of parchment or wax paper. Allow to cool and set for 5 to 10 minutes until pliable.

Grab a large handful and form into a ball. Greased hands help with this.

Insert a tootsie roll at the top for a pumpkin stem.

With green cookie frosting (I confess I bought mine at the store), create pumpkin vines and leaves around the base of the stem.

Allow the frosting to dry and then watch your three-year-old, if you have one, turn into a green frosting covered sugar maniac.

Simple, insanely delicious, and fun these Brown Butter Pumpkin Rice Krispie Treats are one of our favorite Halloween sweets!

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Brown Butter Pumpkin Rice Krispie Treats makes 12 treats

• 5 Tbs butter, unsalted
• 1 16 ounce package of marshmallows
• 1/3 cup pumpkin puree, canned or fresh
• 1/2 tsp pumpkin pie spice
• 1/4 tsp fresh grated nutmeg
• 1/4 tsp vanilla extract, or paste
• 1/4 tsp sea salt
• 7 cups Rice Krispies Cereal or other puffed rice cereal

optional ingredients:

• for squares: 1 cup dark chocolate chips (60% cacao or higher)
• for pumpkins: 12 tootsie rolls, green cookie icing

1.In a large, preferably non-stick, pot heat butter over medium-low heat until it turns light brown, about 5 to 10 minutes. Stir occasionally. It will bubble, foam, and then caramelize.

2.Once the butter is browned, add marshmallows and pumpkin puree and turn the heat down to low. Stirring occasionally, cook the marshmallows until they are completely melted. Remove from heat.

3.To the melted marshmallows, add the pumpkin pie spice, nutmeg, vanilla, and sea salt. Stir to combine.

4.This next step is important. Stiring occasionally allow the marshmallow mixture to cool and become thicker. This takes about 10 minutes. If you add the Rice Krispies too soon they will just get soggy in the hot marshmallows. Once the marshmallow mixture is cooled and thickened add the Rice Krispies. Stir and fold until combined.

5.For traditional Rice Krispie Treat Squares: pour the mixture into a buttered (not oiled) 13x9x2 baking dish or pan. Allow to cool and set for 15 to 30 minutes. Cut into squares and remove from dish. Melt chocolate chips in the microwave in 30 second intervals, checking and stirring in between, until melted. Pour the chocolate into a Ziploc bag. With scissors, cut a small slit in the corner and use it as you would a piping bag drizzling the chocolate over the rice krispie treats. Allow the chocolate to set then serve.

 6. For the pumpkins: skip the baking pan and pour directly on a piece of parchment or wax paper. Allow to cool and set for 5 to 10 minutes until pliable. Grab a large handful and form into a ball. Greased hands help with this. Insert a tootsie roll at the top for a pumpkin stem. With green cookie frosting create pumpkin vines and leaves around the base of the stem. Serve.

A little while ago, a pretty little white box arrived at my doorstep filled with Donsuemor Madeleines and no, it wasn’t a dream. I was so excited because the only place you can find a madeleine in this town short of making them yourself is at the local chain coffee shop and trust me that comes no where close to a traditional one. Of course I ripped the box open, with dignity and grace mind you, and tasted my first Donsuemor Madeleine. It was perfectly moist, slightly sweet, and just the right amount of crispness to bite into. Just like the ones I remember having growing up (my best friends mother was a French teacher and always gave us madeleines and other treats).

Unfortunately, I had to reseal the box for a little while because my objective was not to see how many I could eat in one sitting but to create a unique recipe using Donsuemor Madeleines for their “Desert A Day” campaign beginning in October. Make sure to stay tuned to the Donsuemor’s Facebook Page for more details in October. I can only imagine what amazing goodies we will find there.

Now to the good part: If you are a crème brûlée purest look away now. After much brainstorming an idea came to me that I couldn’t pass up. A sweet silky smooth desert with layers of soft madeleine cake with a crackling topping reminiscent of opening a present. It could only be a Madeleine Crème Brûlée. A unique blend of a crème brûlée and a tiramisu of sorts combining to make an elegant and delightful desert.

 Madeleine Crème Brûlée serves 4

• 1 1/4 heavy cream
• 1/2 cup whole milk
• 1 Tbs pure vanilla extract
• 4 egg yolks
• 1/2 cup sugar
• 3 Tbs vanilla liqueur
• granulated sugar, about 4 tsp
• 4 Donsuemor Madeleines

Months, and months, and months ago I told a friend, one certain Ashley B.{you know the one who used to write the hilarious columns on ISMS about musings of a mid-life mom}, that I would bake her a chocolate tart in exchange for something stupid I did or fogot to do (it’s been so long ago I forgot why). So when her birthday came up this year I thought I would finally make a tart and give it as a gift. I love this recipe because it’s so simple and absolutely undeniably insanely “slap your mother” delicious. After years of trying to get the right texture and taste through numerous recipes I finaly stumbled upon a traditional cullinary school  recipe with the perfect technique for texture but added years of my chocola-expertise if you know what I mean to finish off the right taste that I was looking for.

Sinfully good, very simple and quite impressive, this chocolate tart is good enough for bribery.

Chocolate Tart serves 8 to 12

• unbaked pie crust
• 1 cup heavey cream
• 1/2 cup whole milk (2% will do in a pinch)
• 8 ounces good quality bittersweet (63% to 70% cacao) chocolate, chopped
• 1 Tbs instant expresso
• 1/4 cup granulated sugar
• 1/4 tsp sea salt, plus 1 pinch
• 2 eggs at room temperature, beaten
• rasberries and mint sprig for garnish

Remove the bottom of the tart pan and place it on top of a 12″ long piece of parachment paper. With a pencil, trace around the bottom.

Fold the paper in half matching the sides of the tracing together and cut along the pencil outline.

Next, place the bottom back in the tart pan and put the paper on top of it. Sprinkle one pinch of sea salt evenly on top of the paper.

Evenly lay the dough in the tart pan on top of the paper making sure to press the dough into every ridge. With a knife or your fingers, trim the excess dough from the sides. Store bought pie dough is probably the only thing I don’t usually make myself. If I’m not in a hurry I will make my own but for pies and tarts it really tastes the same so I just cheat and buy it. The funny thing is that my mom, grandmother and aunts are the opposite of me. They will buy a box cake mix or tube of cookie dough (something I just do not favor) but you will never see them buy pie crust. Their always asking me how do you get your crust so pretty and perfect and in response I say, because I’m awesome… awesome at the grocery store in the pie crust section. You are more than welcome to make your own. 

Prick the dough several times with a fork.

Place a large piece of foil into the tart pan covering the dough. Weigh down the foil with pie weights or just a bag of dried beans. This keeps the dough from bubbling up and shrinking. Place in the oven and cook for 15 minutes. When finished, remove the foil and pie weights. Set the tart shell in the tart pan aside to cool. The husband keeps cooking or tossing my pie beans. I finally had to buy anasazi beans with a labeled attached that reads, “don’t cook or through away the funny looking beans!”

LOWER THE OVEN TEMPERATURE TO 325°F. While the tart shell is cooling, combine the heavy cream and milk in a saucepan. Heat over medium heat until the milk and cream begin to bubble on on the sides of the saucepan.

Remove the milk and cream off the heat and add chocolate and espresso. Stir to combine.

Add sugar and the remaining 1/4 teaspoon sea salt to the chocolate mixture and stir until the smooth. Allow the mixture to cool for about 5 minutes.

Slowly add the beaten eggs to the chocolate mixture and whisk softly until incorporated. Don’t mix fast or you will get lots of air bubbles in your tart.

Palce the tart shell on a baking sheet. Pour the chocolate mixture into the tart shell and  place in the oven. Bake for 15 minutes to 18 minutes. If the tart starts to form bubbles or cracks immediately remove it from the oven as it is starting to overcook. It might seem a little giggly but it will set when cooling.

Place the tart on a cooling rack to cool completely.

Remove the tart form the pan and slide it off of the removable bottom onto a pie plate or serving plate (no need to remove the parchment paper).  Add a few raspberries and a sprig of mint for garnish if you wish. You may also garnish with strawberries, almonds or flakes of sea salt.

And if you can stand it wrap with a pretty bow and give it to an amazing friend for her birthday. That is if you don’t eat it first… confession time: Ash this is why you never got your tart months and months and months ago… it mysteriously vanished before I could give it to you.

Store in the refiderator but serve at room temperature.

printable mademoiselle and madame gift tags are from the adorable Eat Drink Chic by Amy Moss

It’s hot here! Have I said that already? It’s so hot that this sorbet melted halfway into shooting it. Ok, yes I had a chicken pot pie in the oven that made the already hot kitchen 1500°F but it was well worth it. I do not own an ice cream maker. I wish I did but I would have no where to put it in this tiny kitchen. So I had to come up with a more simplified version to make an icy treat to help cool us down. It was a certain success as I turned to look at Mia and she had gobbled it up in one bite and screamed for more. Strawberry Peach Sorbet is a simple sweet refreshing treat to make with the kids to beat the summer heat. Look below for an adult version. wink wink.

Strawberry Peach Sorbet makes 4 to 6 servings (about 1 quart)

• 1 pint strawberries, organic if possible
• 2 medium peaches, organic if possible
• 2 to 4 Tbs pure honey, amount will depend on how ripe your fruit is
• 3/4 cup peach nectar

Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. I like to leave the skin in the peaches for a little extra nutrition. Get it where you can, right? Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.

Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best. Keeping it real here. I just can’t pour like Martha Stewart. It got a little messy.

When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency. Note that it was 1500°F in my kitchen this day and Mia could not wait a full 5 hours to allow the cubes to frreeze thoroughly so they were a little on the mushy side.

Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.

Scoop into a serving dish and garnish with a strawberry slice or a mint leaf. A perfectly easy cool down indulgence to beat those summer blues.

I’ll see y’all later. I’m going to go make some more. Maybe with mangoes this time.

There’s nothing better than taking a bite of slightly sweet and toasty homemade granola to drown out the bickering between a dog and a two year old little girl. Yes, they bicker. No, I didn’t realize adopting a 60 pound lab meant adopting a another toddler and yes, I’m considering never having anymore children because my hair is quickly turning grey. There’s also the possibility of me entering a psych ward soon. But for now I have the crunchy bites of heaven covered with milk to save my sanity and make me smile when I realize that my once white dog is now neon blue and a beheaded Barbie rolls under neath my feet.

Dried Cherry Coconut Granola makes 10 cups

• 4 cups oats
• 2 cups almonds
• 2 cups raw shredded or flaked coconut
• 1 1/2 cups dried sweet or bing cherries, pitted
• 1/2 cup virgin coconut oil*
• 1/2 cup honey
• 2 Tbs pure maple syrup

*the low down on virgin coconut oil, in case you were wondering: Virgin coconut oil is one of the safest oils to cook with. It does not contain trans fatty acids and does not break down. Coconut oil is known as the “energy fat” and is favoured by dieters, athletes, and body builders. It is slightly lower in calories than most other fats and oils and is processed in the liver and converted directly into energy unlike most oils. So, in conclusion it’s pretty healthy.

Preheat oven to 300° F.

With a sharp knife, coarsely chop almonds. If you have little kiddos like I, you might want to chop the almonds in pieces they can handle.

In a large bowl, combine oats, chopped almonds, shredded coconut, and cherries. I like to chop the cherries a bit so that Mia can eat them easier. Warning: little hands find their way into this recipe fast. Dried Cherries may be irresistible to some. Proceed with caution.

In a small bowl or measuring cup combine coconut oil and honey. Mix well.

Pour the coconut oil/honey mix into the oats and stir well until combined.

Spread evenly on a large baking sheet (11″x17″) and place in the oven. Bake for 30 minutes, stirring occasionally, until the oats are golden.

Allow to cool completely before serving or storing. Store in an air-tight container.

Perfect on cherry Greek yogurt. Have you noticed I’m addicted to Greek Yogurt lately?

In Texas, apricots are right up there with peaches and when they hit the markets you know it’s the beginning of summer.That’s why yesterday when I was at the market I must of lost my head with excitement and bought 5 pounds. Hmmm? What am I going to do with 5 pounds of apricots I kept asking myself as the dog was liking the side of my face and drooling down my arm in the car ride home. That’s when, for some unknown reason, I remembered an episode from the Two Fat Ladies and a chocolate almond crusted tart that I have been dying to make. With a couple of twists and turns and running out of time before dinner, I quickly put this together for a DELICIOUS summer desert (or breakfast *wink wink*).

Rustic Apricot Tart with Almond Crust serves 8

for the crust

• 1/2 cup almonds
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 9 Tbs butter
• 1 egg yolk
• 1 1/4 cup flour

for the filling

• 2 cups strained Greek yogurt (I recommend FAGE)
• 2 Tbs honey

For the apricots

• 4 apricots
• 1 1/2 Tbs brown sugar
• 2 Tbs sliced almonds

Preheat oven to 375°F.

In a food processor, combine almonds, powdered sugar, and salt and process until almonds are finely ground. Add butter and egg yolk and pulse until combined. Next, slowly add flour and pulse until a soft dough forms.

Lightly grease a tart pan with a removable bottom and press the dough uniformly into the tart pan. Now you can be fancy and wrap the dough in plastic wrap, refrigerate for 3 hours, and roll it out to a thin well formed crust but that’s not rustic now is it? Place on a baking sheet. Pierce the dough with a fork numerous times. Cover with foil and add dried beans or pie weighs on top of the foil. This prevents the crust from bubbling. Place in the oven and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until the crust is golden brown. Allow to cool completely on a cooling rack.

Slice the apricots into eighths and place on a lightly greased baking sheet (I line mine with foil sprayed with cooking spray). Sprinkle the brown sugar on the apricots and place under the broiler for 5 to 8 minutes until the apricots start to slightly brown. Set aside and cool.

While the crust and apricots are cooling, make the filling by combining the yogurt and honey. Mix well.

Next, toast the almond slices in a skillet over medium heat. Remove when they turn golden.

Now time for the good part. Pour the filling into the almond crust and spread evenly. Top with apricot slices and toasted almonds.

Remove from the tart pan and serve.

Sweet, tart and tangy, this rustic apricot tart with almond crust is a refreshing decedent treat perfect for hot summer days. Seriously good.