Pair apricots and blackberries in your next dessert with this easy-to-make tart.
Ahhh, one of the 1,000 things that is splendid about summer is stone fruit season. Peaches, plums (my personal fav), apricots, nectarines – so juicy when you eat them that you need to rinse off afterward.
I love putting them in a free-form pie because a) it’s ok if it’s a bit messy looking (like this one is) and b) it’s one of the easiest desserts to make (especially if you buy the pie dough, which I often do #noshame.)Celebrate summer stone fruit! Apricot Blackberry Rustic Tart #thereciperedux @tspbasil Click To Tweet
This month’s Recipe ReDux theme is:
Super Stone Fruit
Peaches, plums, nectarines, apricots: we love them all! And they are at their peak season now in summer. So show us your favorite healthy recipe celebrating stone fruits.
I figured I do something with apricots because I feel like it’s a fruit that’s often in the shadow of peach and plum season but is equally as delicious.
A lot of chefs say apricots don’t have a lot of taste when you eat them raw, but when you cook them- POW – that’s when their flavor really shines through. And I think blackberries (or blueberries) are apricots’ perfect fruit match.
Again, don’t worry about how the tart looks – you can call it “rustic” (like I usually do.) I like to top my tarts with whipped ricotta, whipped mascarpone cheese or fresh whipped cream.Print