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French apricot treats

Apricot, one of my late spring favorites, is now in season! Unlike some other fruits, we don't get to find fresh apricots all year round in stores and markets, so there is something special about them. Make sure not to miss this time window and delight your loved ones with my recipe for tarte aux abricots.

It also a good time to sample our French apricot treats, for now or later. Our selection includes Bonne Maman apricot preserves and intense apricot spread, Favols apricot & lavender jam and apricot spread, Les Comtes de Provence organic apricot spread, and François Doucet fruit jellies.

We also carry LU Barquette apricot cookies, L'Abeille Diligente nonnettes (soft gingerbread cookies) filled with apricot jam, Émile Vergeois apricot nectar, and the amazing apricot culinary essence from Grasse, with which you can intensify the aromas in your cooking and baking.

Enjoy the flavors. Take good care of yourself.

Marianne
Founder & Gourmand-in-Chief

P.S. Don't forget to restock Bonne Maman fruit preserves and jellies. We're offering 20% off all of those with coupon code BONNE20 for just a few more days!

ORDER NOW
 
This month's deals: 20% off all our Bonne Maman jams and jellies with coupon code BONNE20 (offer valid until May 31, 2022, as long as supplies last).

 

Just in: more French favorites

Among the French favorites recently added to our shelves you will find Biscuiterie de Provence croquets with Picodon (goat cheese), Karine & Jeff zucchini & basil gazpacho, Bonne Maman quince jelly, François Doucet pear & raspberry pâtes de fruits (fruit jellies), Carrefour Bio organic orangettes (dark chocolate–coated candied orange peel), Émile Vergeois Burgundy blackcurrant nectar, and Martin-Pouret raspberry vinegar.

If there is a French treat you would like to find on our website, please share your craving with us.

 

Suggestions for your French agenda

There is plenty of exciting on-site French cultural events all around America. Enjoy your picks!

 

Chicago's Art Institute presents Cézanne, a groundbreaking retrospective. Through September 5.

 

The Denver Art Museum presents The 19th Century in European and American Art.

 

In Los Angeles the Getty Museum presents Powder and Light: Late-19th Century Pastel. Through August 14.

 

The Los Angeles County Museum of Art presents City of Cinema: Paris 1850-1907. Through July 10.

 

In New York FIAF presents its new film series, From Varda to Lynch: Jeanne Cherhal Selects. Through May 31.

 

In New York, the MoMA presents Matisse: The Red Studio. Through September 10.

 

In New York, the MoMA presents Forgotten Filmmakers of the French New Wave. Through June 2.

 

In Philadelphia the Rodin Museum presents Rodin's Hands. Through December 2023.

 

The San Diego Art Museum presents Monet to Matisse: Impressionist Masterpieces from the Bemberg Foundation. Through August 7.

 

In San Francisco the Legion of Honor Museum presents Benoit Éditeur. Through July 17.

 

Last but not least, famous composer and musician Yann Tiersen (of Amélie fame) will soon begin his North America tour. June 1-25.

 

 

Try our recipe for apricot tart

Apricot tart
 
You won't resist its sweet tartness!
 
Ingredients (serves 6)
1 pie crust
1½ lb ripe apricots
4 level Tbsp ground almonds
4 level Tbsp sugar
2 Tbsp cassonade (or brown sugar)

Directions
Pre-heat your oven to 200ºC (400ºF).
Lay pie crust on a buttered tart tray (or a tray lined with parchment paper) and make tiny holes with a fork. Mix ground almonds and sugar then spread on crust base.
Wash and cut apricots in 4 quarters (or 6 pieces if they are large). Lay on crust base with skin down to avoid wetting the crust. Sprinkle cassonade on apricots. Bake for about 45 minutes.
Serve at room temperature.