Apricots have always been a mysterious food to me. It is almost impossible to find good fresh ones unless you are in the Pacific Northwest during harvest time. They are super delicate and don’t ship well. They are probably the only fruit I prefer to buy preserved. All of that said, there is something magical about apricots and other stone fruit when they bake. The natural sweetness takes on a sweet and sour profile that is what I crave. This with the buttery flaky pastry and the creamy sweetened cream cheese is just perfect, and right now more than any other time I look forward to simple little moments of perfection.
common allergies: eggs / dairy / pistachios