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.)

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.


Apricot Blackberry Rustic Tart

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

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


  • 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


  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.


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

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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!


We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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