By: Deanna Linder
I used to go to summer camp every summer as a child. Every day in the afternoon we had free time. I used my free time to sneak off to the orchard. It was there, that I would go with friends, to talk, laugh, kiss, sing-a short distance away from the rest of the camp- which at that age meant the rest of the world.
I was never a city girl. My short 3-year stint in the heart of Tel Aviv was incredible for what it was, but there was just one day when I knew that I needed to get away from the bustle.
We built the house within a month or two, right in the center of a nectarine orchard on the moshav (farm) where my husband grew up.
Every year since, in March/April I am surrounded by the most beautiful blossoming of trees, knowing that within a few months, the delicate white flowers will wilt and fall, but understanding that with the falling of the flowers comes the onset of the nectarines.
Come late May we are greeted with the most delicious fruit and the aroma of nectar.
I am blessed that I live in a place today that reminds me of my childhood hideaway every day.
Adapted from Alice Waters, Apricot Galette
This is a truly freestyle dessert- you don’t need a special pan, or even a particular fruit. Once you have the dough ready, you can really put anything sweet (or savory for that matter) inside. I keep a pizza stone in my oven at all times, but with this recipe, it really makes all the difference, giving the crust a really crisp finish.
Ingredients for one 12 inch tart:
For the dough:
1 cup all-purpose flour
½ teaspoon sugar
A pinch of salt
3 oz./85 grams butter, cold and cut into cubes
4 tablespoons cold water
For the filling:
½ cup finely ground almonds
¼ cup + 2 tablespoons sugar
5-7 ripe nectarines, quartered and then cut into 1 cm. slices
1 tablespoon butter, melted
¼ cup apricot jam, honey or maple syrup (for glaze, optional)