TRIP PLANNER: JOSEPH + THE WALLOWA VALLEY PG. 86
Summer Apricot Eats + Sips
An Otherworldly Idaho Adventure
Winemaking Trailblazer Christophe Baron
OREGON’S
LIGHTHOUSES HISTORIC (+ PICTURE-PERFECT) DESTINATIONS FOR YOUR NEXT COAST ROAD TRIP
YOUR NORTHWEST
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AN ICONIC BIKE TOUR THROUGH GLACIER NATIONAL PARK LIVE
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July | August
volume 87
farm to table
Homegrown Chef
The Fruits of Our Labor written by Thor Erickson photography by Tambi Lane
“YO, WHAT are you doing on your day off?” the sous chef Carlos asked from the other side of the stove. “We’re all going to the beach. You should come with us.” He said quickly before I could answer: “We’re bringing a picnic.” “I’m in!” I responded excitedly without hesitation. I knew from prior experience that you never turn down an invitation to a picnic prepared by chefs on their day off. The next morning, we met at the restaurant. Coolers and boxes of food were loaded into one vehicle, while people and pets loaded into others. The hour or so drive to our destination went by quickly, and we diligently unloaded our gear and set out for a quick (and cold) dip in the Pacific. Soon it was time to eat. The boxes were unpacked, and the coolers opened. “What’s for lunch”? asked Dale, the bartender. “Warm muffuletta sandwiches, fresh baguettes with pâté, pickled vegetables and chilled champagne,” he said with a large grin while handing out the still-steaming foil packages. “Followed by the best apricot tart you’ve ever had,” bragged the pastry chef, Emily. Corks popped, and people toasted the day as they soaked in the fresh air and sunshine. Later, Emily passed out her desserts. The petit apricot frangipane tarts were carefully wrapped in brown parchment and tied with red and white string. I placed my tart in my backpack and walked down the beach to watch the sunset. Perched on a log I gently unwrapped the confection. The apricots were the same color as the sun, and the filling like pillowy clouds around it. As I took my first bite, I started to laugh out loud. Emily was right— it was the best apricot tart I’ve ever had. Here’s the recipe. 30 1859 OREGON’S MAGAZINE JULY | AUGUST 2024
Apricot Frangipane Tartlets YIELDS 6 4-INCH TARTLETS FOR PÂTE SUCRÉE (SWEET PASTRY) • 4 ounces unsalted butter, soft, at room temperature • ¼ cup powdered sugar • 1 large egg, at room temperature • ¼ cup almond meal • 1 cup all-purpose flour • 1 pinch kosher salt
FOR ALMOND CREAM FILLING • 6 ounces unsalted butter, soft, at room temperature • 1.2 cups granulated sugar • 3 large eggs, at room temperature • 1 teaspoon pure vanilla extract • 1 cup almond meal FOR TOPPING • 4 small, ripe apricots
FOR PÂTE SUCRÉE In the bowl of your stand mixer fitted with a paddle attachment, mix the soft butter and sugar on medium speed for a couple of minutes or until completely smooth. Add the egg and almond flour, and mix until well combined, stopping to scrape the sides of the bowl. Add sifted flour and salt, and mix on low speed, stopping as soon as a rough dough comes together. Divide the dough into 6 even pieces. Bring each piece together into a ball, place each ball between 2 small sheets of parchment paper and roll into an 8-inch disk that is about 1/4-inch thick. Place all the dough sheets on a pan, and refrigerate for at least 1 hour. Peel off the baking paper, and transfer each pastry over mini tart pans with removable bottoms. Gently press the pastry down into the corner of the tart tin to create a 90-degree angle. Cut off any excess with a small paring knife. Place back in the fridge, chill and rest for at least 1 hour. Preheat your oven to 325 degrees. Dock the pastry (prick the bottom of the pastry with a fork), and place the pastry in the freezer while the oven is preheating. Par-bake for 15 to 20 minutes or until the bottom feels dry to the touch. Place on a wire rack and leave to cool completely. FOR ALMOND CREAM FILLING In the bowl of your stand mixer fitted with a paddle attachment, cream the soft butter and sugar on medium speed for about 2 to 3 minutes, or until pale yellow, creamy and increased in volume. Mix in eggs one at a time and the vanilla extract until you get a smooth paste. Mix in the almond flour. You should get something that looks like a thick paste. Spread the almond cream into an even layer at the bottom of the 6 cooled, par-baked tart shells. TO FINISH Wash then cut the apricots in half, remove the pits and cut each apricot half into 4 slices. Gently press each apricot slice into the almond cream. I can usually fit 6 apricot slices into each tartlet. Bake at 325 degrees for 50 minutes, or until the almond filling is puffed and golden. Place on a wire rack to cool.
farm to table
Things learned at the beach— Homegrown Chef Thor Erickson’s apricot summer delight.
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Biking through the lower reaches of the stunning Going-to-the-Sun Road in Glacier National Park.
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THE
COUNTRY’S GREATEST
RIDE
BY ROAD BIKE OR E-BIKE, GLACIER’S GOING-TO-THE-SUN IS A TOP AMERICAN JOURNEY THROUGH TIME + ELEVATION written by Kevin Max photography by Whitney Whitehouse
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Lead teamster Ernesto Avila works in the Sur Echalas Vineyard, part of the Horsepower project.
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JULY | AUGUST 2024
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