Archive | July 5, 2013

Meals at Meduseld – Moor Park Apricot Tart


Moor Park Apricot

Moor Park Apricot

“It was only the spring twelvemonth before Mr. Norris’s death that we put in the apricot against the stable wall, which is now grown such a noble tree, and getting to such perfection, sir,” addressing herself then to Dr. Grant.

“The tree thrives well, beyond a doubt, madam,” replied Dr. Grant. “The soil is good and I never pass it without regretting that the fruit should be so little worth the trouble of gathering.”

“Sir, it is a Moor Park, we bought it as a Moor Park, and it cost us–that is, it was a present from Sir Thomas, but I saw the bill–and I know it cost seven shillings, and was charged as a Moor Park.”

“You were imposed on, ma’am,” replied Dr. Grant: “these potatoes have as much the flavour of a Moor Park apricot as the fruit from that tree. It is an insipid fruit at the best, but a good apricot is eatable, which none from my garden are.”

As a great fan of Jane Austen, I have been determined to grow a Moor Park apricot tree.   The first tree was planted about thirteen years ago, but suffered a collision with a trailer, and is still struggling to get past that challenge.  I planted another pair of Moor Parks in front of our cottage/office and one succumbed to insect damage at its base.  But small victories do sometimes  occur and mine was to feast yesterday on my very own juicy Moor Park Apricot.

I have to disagree with Dr. Grant.  It is sweet and honeyish with just a hint of tartness.   And for this tree’s first crop it produced enough to make an apricot tart.  Here is how we did it.

Tart crust

2 packages of cream cheese

1 cup butter

2 1/2 cups pastry flour

1/4 confectioners sugar

Combine all ingredients into dough and roll or press into a large tart pan or two medium.  I made a large tart and had enough left for 8 little tart shells.



10 oz jelly, preferably apricot or peach.  I used Crofters Blood orange jelly because it’s what I had and its tastes wonderful.

8 oz water.

Combine both in thick bottomed pan until a nice rolling boil.  Turn off heat and reserve.



Wash apricots and cut each into quarters.  Arrange decoratively in your tart shell.  Spoon the glaze over the apricots pieces. 


Moor Park Apricot Tart Ready for the Oven

Moor Park Apricot Tart Ready for the Oven

Bake in a 375 over until apricots have softened and the crust has developed a golden brown color, approximately 55 minutes.  this time varies greatly depending on the size tart you are baking.  The little tartlets bake in approximately 30 minutes, for example.


Meduseld's Moor Park Apricot Tartlets

Meduseld’s Moor Park Apricot Tartlets

I suspect even Dr. Grant would eat this.