Did someone say ‘Apricot Lemon Curd Tart’ and I.M. SWEET Australia apricots on NATIONAL APRICOT DAY?! Mind blowing!! Buckle in for a feature on one of our favourite growers, a few friends and of course those moreish Summerfruits! An irresistible sweet recipe to tart up even the dreariest of occasions, using a fruit that even has its own National Day. Spoilt for choice, right… Read on!
HAPPY NATIONAL APRICOT DAY! We love everything about those I.M. SWEET AUSTRALIA apricots, and if you’re half as excited as we are, join us as we share the recipe and some facts about the humble stone fruit supported by Horticulture Industry, Hort Innovation. We’ll be taking you on a journey to meet some friends of ours from the heights of Far North Queensland, with a quick trip down South to the Goulburn Valley in Victoria. Sit back and buckle in. We’ll bring out the big guns for the celebration of those ‘Golden bites of Sunshine’.
The Sherif family started farming with a mere 34-acres of land, hand-sewn back in the day and no machinery to cultivate vegetables. I guess you could say, life was laborious and tough at times. The family grew tomatoes, peas and beans. With 74 years of experience, in the luscious setting of the regional city of Shepparton Victoria on the banks of the Goulburn River is where you will find the Sherif family orchard. These growers are passionate about supplying some of the most premium, aromatic and wholesome Summerfruits. The growers were committed to deliver fresh quality produce, no matter how labour intensive it was. Fast forward to the present day and they now have some of the finest ground breaking equipment enabling them to stay on top of their game and lead the way in stone fruit production. This includes hail cannons, sophisticated weather forecasting devices and much more.
Back in 1954 the family diversified from vegetables to growing flavoursome peaches, apples, pears and apricots. The majority was used for the canning industry at SPC, amongst other local canneries. Today the orchard consists of apricot, apple, pear and plum trees. Thanks to the amazing hard-working grower Dasha and wife Sherie, family and the team.
We thought we’d provide some industry facts and let me tell you, there are some interesting stats that even we didn’t know about. In 2019 Australia exported $2.92B worth of horticultural produce and yes folks’ fresh fruit was the largest at a whopping $1.332M. Aussies really do enjoy their fruit! Around 9072 tonnes were solely apricots with 18% used for processing. Apricots are governed by the industry body Summerfruit Australia. According to the industry stats in 2019, 50% of Australian households purchased stone fruit, buying on average 608g per shopping trip, 26% of this was apricots.
The major apricot production areas are primarily produced in the Southern states. More than half of the production happens in the Goulburn Valley and Swan Hill regions. Other states include Queensland, New South Wales, Western Australia, South Australia and Tasmania. We’d like to thank the industry bodies who work hard to collect and collaborate this vital information; the unsung heroes, behind our fresh produce industry. If you’d like to learn more about the stone fruit industry head over to www.summerfruit.com.au.
Ever feel like you need to add a little something to make your meal really POP…? Have we got a sweet treat for you! Yep, that’s right, we’ve teamed up again with that spice loving duo of Just Flavour. Now this recipe is an original! It’s their first ever dessert dish utilising Just Flavour’s Moroccan blend with I.M. SWEET AUSTRALIA apricots. Sound’s like a sweet North African Summerfruit delight! Stick around as Chef Karol transports us to another dimension with her out of this world ‘Apricot Lemon Curd Tart.’.
Jonssons Farmers Market
We were so blessed to once again work with the team of Jonsson’s Farmers Market. They supplied those delectable I.M. SWEET AUSTRALIA apricots to Chef Karol for this tantalizing apricot dessert. Jonsson’s Farmers Market, was founded by the visionaries Warren & Gail Jonsson, who began their journey as farmers and graziers back in 1935 in the Atherton Tablelands, North Queensland. This family’s hardworking Aussie grit, determination and first hand farming experience was the driving force bringing the freshest and finest produce to their local community. They strive to supply wholesome goods at a fair price to the farmer and consumer. Along with the end to end “Paddock to Plate” for retail & wholesale of fresh fruit, vegetables, butchery meats and local products. Long may this relationship flourish and if you ever get up to the gorgeous FNQ, be sure to drop by.
• 2 cups plain flour
• 2 tbsp icing sugar
• 150g cold butter, cubed
• 2-3 tbsp iced water
• ½ cup lemon juice (about 2-3 lemons, plus zest)
• ¼ cup sugar
• 1 tsp JF Moroccan
• 4 eggs, room temperature
• 100g butter, cubes
• ¼ cup sugar
• 1 tsp JF Moroccan
• ½ cup water
• 6 apricots, quartered, stones removed
- In a food processor, blend flour, sugar and butter until well combined. Alternatively, you can use your fingers to rub the ingredients together
- Add 1 tablespoon of water at a time to form a dough. The mixture shouldn’t be too sticky or too dry
- Lightly flour the bench and knead dough until smooth
- Wrap and rest for 30 minutes
- Roll onto a floured surface to about 3mm thick and mould into 12 mini tart tins with a removable base. Store completed tarts in the fridge as you continue working on the next one
- Bake at 180°c with baking weights for 10 minutes. Remove weights and bake for a further 5 minutes or until golden. Set aside to cool.
- Store bought shortcrust pastry is available from the freezer section. Line tarts as per directions and follow cooking method.
- You can also purchase pre-made tart shells if you’d like to skip this step.
- Pre-made lemon curd is also available. Dilute Moroccan blend with a dash of water and mix into the curd. Evenly pour curd between tart shells.
- Zest lemons first into a large, stainless steel bowl. Add lemon juice, sugar, JF Moroccan and eggs. Whisk until well combined
- Place bowl over a bain marie and prevent from touching the water. Whisk vigorously for about 8 – 10 minutes or until mixture has thickened enough, the curd coats the back of a spoon
- Remove from heat and slowly whisk in butter cubes a few at a time. This will add richness and shine to the mixture
- Spoon mixture evenly among pastry cases. Refrigerate and allow to set for 1 hour before serving with glazed apricots. You can prepare 1 day in advance, store in containers in the fridge until ready to serve.
- In a saucepan, mix together sugar, JF Moroccan and water
- Bring to the boil then add apricots
- Allow to cook for about 2 – 3 minutes, then remove the apricots. You want the apricots to hold their shape for presentation
- Continue simmering the glaze for a further 5 minutes until the consistency resembles honey. If the consistency is too runny, continue cooking, if the glaze has thickened too much, add a dash of water. This glaze can be made in advance. Allow to cool and store for up to a week in a container at room temperature.
- Place 2 cooked apricots gently on top of each tart and drizzle with glaze. Serve with ice-cream if you like, enjoy!
You came, you saw and hopefully by now you have savoured an Apricot Lemon Curd Tart with those flavourful I.M. SWEET AUSTRALIA apricots on NATIONAL APRICOT DAY?! We hope you enjoyed your trip with us from FNQ and down South as far as the stunning Goulburn Valley sharing all things apricot.