Canada is never more delicious than it is right now, summer at its peak, delicious produce ripe and in season from the Annapolis Valley to the Niagara Region, all the way west to the Okanagan—and so many places in between. Possibly pitted fruit is the thing that unites us? We'll give it a try, in particular with these apricot curd tarts from the gorgeous new cookbook The Okanagan Table, by Rod Butters and Kerry Gold. 

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My chef de cuisine Robyn Sigurdson, who has worked with us since Fresco, came up with this simple and yummy tart, showing off the tasty union that is apricot and thyme.

Makes 8 (4-inch) tarts

APRICOT CURD FILLING

2 tsp gelatin powder

2 cups apricot purée (divided)

1 tsp thyme leaves

6 egg yolks

½ cup granulated sugar

ALMOND PASTRY

½ cup almonds

2 cups all-purpose flour, plus extra for dusting

1 cup (2 sticks) unsalted butter, room temperature

¾ cup brown sugar

1 egg

MERINGUE

1 cup granulated sugar

¼ cup water

4 egg whites

APRICOT CURD FILLING Combine gelatin powder with 1 cup of apricot purée. Set aside for 2 minutes to let the gelatin bloom.

In a heatproof bowl, combine the remaining 1 cup purée, thyme leaves, egg yolks, and sugar and place over a pot of simmering water. Stir continuously until it starts to thicken. Add the gelatin mixture and stir until the gelatin has dissolved and the mixture is thick enough to coat the back of a spoon. Pour into a shallow dish and place a piece of plastic wrap directly over the curd. (This will help avoid a skin forming on top.) Cool in the fridge for at least 2 hours.

ALMOND PASTRY In a food processor, process the nuts until fine. Add the flour and process until mixed.

Using a stand mixer, cream together the butter and brown sugar. Add the egg and mix until combined. Add the flour mixture and mix until it just comes together. (Do not overmix.)

Remove the dough from the bowl, form into a rectangle, and wrap tightly with plastic wrap. Refrigerate for 1 hour, until firm.

Preheat oven to 350°F. Grease 8 (4-inch) tart pans and set aside.

Unwrap the dough, place on a floured surface, and roll out to a ¼-inch thickness.

Cut out 8 circles 1 inch larger than the tart pans and mould the shells into the pans. Trim the edges, if required, and refrigerate for 30 minutes, until firm.

Prick the shells all over with a fork, line them with parchment paper, and fill with dried beans or pie weights. (This prevents the shells from blistering and shrinking.) Bake for 5 minutes, remove the beans (or weights) and parchment paper, and bake for another 10 minutes, until golden. Set aside to cool.

MERINGUE In a small pot over high heat, combine the sugar and water and heat until it reaches a temperature of 230°F.

Put the egg whites in a large bowl and whisk to stiff peaks. Continuing to whisk, pour in the syrup and whip until completely cool. Set aside.

TO ASSEMBLE Remove curd from the fridge and stir. Divide the mixture evenly among the tart shells, and use a piping bag or spatula to top with the meringue.

TO SERVE Using a kitchen torch, brulée the top of the meringue on each tart until light brown. Serve.

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About The Okanagan Table: The Okanagan Valley, 125 miles long and 12 miles wide, is home to some of B.C.’s most historic farmland, and every summer, the region explodes with apricots, peaches, sweet cherries, pears, plums, nectarines, grapes, and apples. There is no greater pleasure than seeing the reaction to true, honest cooking, and home cooks know this feeling, too. The Okanagan Table is a cookbook celebrating the local flavours: creating exceptional meals by connecting with the freshest, highest quality food. Featuring more than 80 illustrated recipes, the book is structured in the order in which we enjoy our meals: sunrise, midday, sunset, and twilight—and showcases a collection of classic and signature recipes from Oat-Crusted Arctic Char and Root Vegetable Torte to Crab Cappuccino and Double Chocolate Mashed Potato Brioche. The recipes are simple and yet frequently decadent—and like most good things in life, they appear complex but are unabashedly straightforward. And finally, many of therecipes include pairings with the best wines and drinks in the region. This destination cookbook will have you singing the tunes of your favourite Okanagan memories.