PrintSugar Rush: Pistachio Apricot Tart from Bouchon Bakery
This pistachio apricot tart from Bouchon Bakery is more cake than tart, but I'm not complaining. It is supermoist, superdense, and super pistachio-y. Upon being sliced, the "tart" oozes a filling of thick apricot slices. The slippery, apricot insides and the crumbly outsides make for great textural contrast and happily mingling flavors.
Bouchon Bakery
10 Columbus Circle (3rd Floor), New York, NY 10019; (map)
212-823-9366
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
2 Comments:
Their Bouchons, fat little chocolate cylinders with a sprinkling of confectioner's sugar, may be the best way I've found of soothing a dessert craving with something small and not wildly caloric. They are dense and cakey and not overly sweet, and you think they are going to taste like a tiny brownie, but somehow they don't. Eat them in small bites, and you'll feel happily satisfied. They don't even cost very much!
adbw83 at 8:24AM on 08/10/08
its gone forever! replaced by the mixed berry tart....
Phoebesimpson at 10:31PM on 08/30/08