It’s apple pickin’ time! And here’s another wonderful recipe from our good friend, vegan chef Pam Brown, founder and former long-time owner of the Garden Café on the Green in Woodstock, New York, to help you enjoy them. Actually, any kind of fruit can be used — pears, peaches (peeled) or berries — instead of apples, according to Pam.
“One thing to be aware of,” she points out, “is that peaches and blueberries give off a lot of liquid.” Adds Pam, “To solve this, I precook them a little and then drain the liquid away. Cool the fruit and then proceed with the recipe.”
This is a rustic tart and Pam emphasizes, “It does not have to look like it comes from a bakery.”
¼ cup apricot jam
½ tablespoon water