This delicate sweet-tart fruit is so much more than a peach wannabe.
Pear and Apricot Tart
Beneath the velvety skin of the perfect apricot is flesh that somehow manages to be dense and fragile at the same time. Baking or simmering melts the fruit, intensifying the flavor and grilling produces a lovely caramelized result, while the skin holds the fruit's shape. It's ridiculously delicious in cobblers, salads, and pizzas.
In the late 19th century, the families of Sicily came to America bringing their most cherished Italian customs and cooking. Prominent among them were flavorful, fresh fruit desserts, such as this lovely tart. Serve with a scoop of vanilla ice cream or, even better, gelato.