Tart. Torte.
Tarte.

TOE-MAY-TOE 🍅 TOE-MAH-TOE PO-TAY-TOE 🥔 PO-TAH-TOE
Both.

Torte is a rich, multilayered cake filled with buttercreams, whipped creams, jams, mousses, fruits, or sweet icing. On the other hand, a tart is a savory or sweet pie with a bottom crust and shallow sides, and an open top that is not covered with pastry.

Thus, TARTE with an ‘e.’

Language, diction, definitions, explanations, and interpretations are all so amazing, aren’t they?

Describe and devour how you will this pastry – just know that it’s sweet, it’s tart, it’s savory, it’s rich, AND it’s amazing.

Brilliant and buttery, this tart-torte is composed of apricot preserves, coconut cream, and fresh thyme, and then dusted with powdered sugar – for a sweet and savory baked dream.

Apricot Coconut Thyme Butter Tarte

8 Tbs. grass-fed butter, room temperature (1 stick)
13 oz. Bonne Maman Apricot Preserves
8 oz. coconut cream (all “juices” and liquids drained from a 12 oz. can of coconut cream)
1 tsp. sea salt
1 tsp. baking powder
1 tsp. vanilla extract
1 1/2 cups powdered sugar + 2-3 Tbs. for dusting
2 1/2 cups all-purpose flour
1-2 Tbs. fresh thyme

Preheat the oven to 350 degrees.

Line two tart pans (or 1 large and 2 minis) with parchment paper.

Cream together the butter, preserves, coconut cream, sea salt, baking powder, and vanilla until smooth and creamy (a few apricot preserve chunks will remain, which is great!).

Mix in the powdered sugar.

Next, mix in the flour, 1/2 cup at a time, until well combined.

Fold in the fresh thyme.

The batter will be THICK and sticky.

Transfer to prepared tart pans.

Bake for 45-60 minutes, until just beginning to brown on top, and super fragrant.

Remove from the oven and cool for several hours.

Transfer from the tart pans to serving plates and dust with powdered sugar before slicing and serving.