TITLE: Tender Greens | Cookbook | Apricot-Tarragon Shortcakes
Tender Greens | Cookbook | Apricot-Tarragon Shortcakes
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DESC: Stone fruit is finally in season! Our apricots come from Frog Hollow farm and they\'re the perfect balance between tart and sweet, firm and soft. We changed it up a little bit from the \"traditional\" peaches or berries topping whenever you get shortcakes. The results are amazing! The whole dessert isn\'t too sweet. The tarragon complements the fruit and brings out the natural flavors of the apricots. This recipe can be changed easily with whatever fruit you may have, as long as it\'s not too...
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Apricot-Tarragon Shortcakes

Stone fruit is finally in season! Our apricots come from Frog Hollow farm and they're the perfect balance between tart and sweet, firm and soft. We changed it up a little bit from the "traditional" peaches or berries topping whenever you get shortcakes. The results are amazing! The whole dessert isn't too sweet. The tarragon complements the fruit and brings out the natural flavors of the apricots. This recipe can be changed easily with whatever fruit you may have, as long as it's not too soft, especially if you're going to add it in the shortcake batter. 

For the Shortcakes

Yield:  8  4” shortcake rounds

Ingredients:

4 cups all purpose flour

1 2/3 cup sugar

2 1/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

6 oz butter

1 egg

¾ cup buttermilk

1 tsp vanilla extract

8 ripe but firm apricots; cut into a small dice

3 Tbl chopped tarragon

 Buttermilk, for brushing

Cinnamon-sugar; as needed

 

Directions:

  1. Combine dry ingredients.
  2. Add  butter and mix until the butter is the size of peas.
  3. Mix the egg, buttermilk and vanilla together and add to the butter mixture.
  4. Mix until the mixture is shaggy, but hasn’t come together yet.
  5. Add apricots and chopped tarragon, mix until just combined. Do not overmix.
  6. Let the dough rest on the counter, covered, for 20 minutes.
  7. Roll out the dough onto a floured surface and cut the rounds about 1/2" thick.
  8. Brush tops with buttermilk and sprinkle with cinnamon-sugar before baking.
  9. Bake until golden brown.
  10. Let the shortcakes cool before assembling.

 

For the Whipped Creme Fraiche


Ingredients:

2 cups creme fraiche

1 cup heavy cream

1/2 sugar

1 vanilla bean; scraped

 

Directions:

1. Whip everything together until stiff peaks form.

2. Chill until use.

 

 

 

For the Apricot Topping

Ingredients:

8 Apricots; cut into 8ths

2 Tbl sugar

3 lemons; zested and juiced

2 sprigs mint; finely chopped

 

Directions:

  1. Gently toss all of the ingredients together in a bowl and let sit for 10 minutes to macerate.

 

Shortcake Assembly:

  1. To assemble the shortcakes, spoon about 3 Tbl of whipped creme fraiche onto the bottom of a split shortcake.
  2. Add some macerated apricots and put the shortcake top on the top.
  3. Serve immediately.
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