At the market this weekend there was a bin of fresh apricots. I immediately grabbed a bag and filled it up. I love apricots. The flavor is nice but I mostly have a romanticized obsession with them based on their size, shape, color, and the way they feel to the touch. They are the most delicate fruit, almost sinful in size, so that when you take a bite into the soft skin you can’t help but savor the moment, knowing that you will be finished with the fruit shortly after.
Knowing this, I filled the entire bag. I’m glad I did because my SO went through half of them before I could even get to this dessert.
The apricots are really the shining ingredient and inspiration in this dish. They represent everything wonderful about the end of Spring and early Summer. They are light, juicy, refreshing, and innocent. There are no two people that could not bond over freshly picked apricots in the orchard (highly romanticized view, right??).
The sea vegetable I used here is Agar. It is used as a plant-based gelatin (versus actual gelatin, which is made from animal hooves …). When combined with hot water it thickens and sets at room temperature. When combined with other thickeners it can provide a nice creamy based for puddings or tarts.
In a small bowl, mix everything except the agar and hot water and set aside. Bring a pot of water to a near boil (and if you’re okay with it, to a complete boil). Scoop 1/4 cup out of the pot once it’s ready and mix with the agar. Whisk thoroughly until it is smooth. Once it has cooled for a couple minutes, add to blender with remaining ingredients. Blend on high until completely smooth. Pour on top of your crust and spread until even. (Now you must move quickly since the agar sets once it’s cooled)