Apricot Blackberry Rustic Tart

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.)

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.

Apricot Blackberry Rustic Tart

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• Author: Deanna Segrave-Daly
• Yield: 8 servings 1x

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Description

Pair apricots and blackberries in your next dessert with this easy-to-make tart.

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Ingredients

Scale 1x2x3x

• 1 pie crust*
• 1 3/4 cups sliced apricots (about 6 fresh apricots)
• 1 1/2 cups blackberries
• 3 tablespoons honey
• Juice and zest of one small lemon juice
• 1/4 teaspoon almond extract, optional
• 4 sprigs fresh mint

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Instructions

1. Roll out dough on parchment paper (placing a piece of plastic wrap on top of dough for rolling, if desired), into a 12-inch circle. Place on baking sheet and chill for 10 minutes in fridge while you prepare filling.
2. Preheat oven to 400 degrees F.
3. In a bowl, mix together apricots, blackberries, 2 tablespoons honey and lemon juice and zest and almond extract, if desired.
4. Arrange filling in center of pastry circle to within 1½ inches of the edges. Fold and pleat edges of dough up and over fruit. Drizzle fruit and crust with remaining tablespoon of honey.
5. Bake 35-40 minutes or until crust is golden. Let cool for 10 minutes and top with fresh mint leaves before slicing.

Notes

*For the pie crust, I used the crust from my Easy Rustic Maple Apple Pie.

If you like this recipe, here are a few more of our easy-as-pie recipes:
Plum Pear Crostada
Easy Rustic Maple Apple Pie

And check out all the ReDuxers’s creative stone fruit recipes below!