Friday, July 15, 2011

Evelyn's Raspberry-Apricot Tartlets

This recipe is inspired by Evelyn, our vivacious 16-month-old. She loves raspberries. I mean, this little girl can power-down an entire pint of berries if I let her. For Evelyn, raspberries are only second to avocados. And even then, it is a close match.


We are lucky enough to live in an area that grows seasonal, organic, real raspberries. Not those overly-perfect, yet totally tasteless kind. Ours are the real deal. If you can track down locally grown raspberries, it is well worth the effort.

The slight tanginess of the berries are paired with the sunny sweetness of apricots. And grounded with the richness of almonds. If you have not had a truly raw, unpasteurized almond lately, you are in for a treat. Tread carefully here. Many so-called 'raw' almonds have actually been flash pasteurized due to regulations in some states. Look specifically for unpasteurized on the label. There is no comparison in quality or taste. Think fresh marzipan with authentic almond character.