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.