This week’s Cook the Book Fridays recipe, Apricot Crumble Tart, was love at first sight. I love fruit tarts, I LOVE apricots, and I love crumbles. Talk about an easy sell. In fact, this is not even the first time that I’ve made this particular recipe.
Even so, I was excited to make it again and to help distribute the calories, we invited some friends over on Sunday for Kaffee und Kuchen. Kaffee und Kuchen, or Coffee and Cake, is a German tradition perhaps best described as a more casual version of the English High Tea. According to the German Mission in the United States’ website, “In between lunch and dinner, there is traditionally a short break for a social gathering around a piece of cake or two and a hot steaming cup of coffee or tea. This ritual is referred to as Kaffee und Kuchen, Kaffeetrinken, or Kaffeeklatsch. These days, it is still quite common to get together with friends and family on a Sunday afternoon between 3:00 and 5:00 p.m. to share some cake and good conversation.”
Now, I can’t speak for all Germans, but I can tell you that this tradition lives strong in my social circle here in Frankfurt. Not necessarily every Sunday, but I would say at least once a month we will go out and meet friends for cake on a Sunday afternoon. Every bakery or cafe will of course have something to offer, but many restaurants get in on the action as well, and judging by how difficult it can be to nab a table at some of the more popular spots, it would seem that we are not the only ones observing this particular tradition.
But this past Sunday there was no need to jostle for a table. Instead, I stayed home and made David’s very season and delicious Apricot Crumble Tart and topped it off with his recommended Apricot Kernel Ice Cream. The tart was a cinch to put together, especially the crust was far lower maintenance than your average tart crust dough. The ice cream required a bit of patience, a little muscle, and a lot of noise to get the kernels out of their shells, but once that task was done, the rest was quite straightforward. The result was a creamy and wonderful ice cream with a distinct almond taste, which paired perfectly with the tart.
All in all, this was a wonderful combination and one which is bound to become a summer tradition in our house.