Description
Pair apricots and blackberries in your next dessert with this easy-to-make tart.
Ingredients
Scale
- 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
Instructions
- 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.
- Preheat oven to 400 degrees F.
- In a bowl, mix together apricots, blackberries, 2 tablespoons honey and lemon juice and zest and almond extract, if desired.
- 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.
- 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.