Best 7 Rustic Apricot Tart Recipes

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Prepare to embark on a culinary adventure as we delve into the art of crafting a delightful rustic apricot tart. Let's uncover the secrets of transforming simple, seasonal apricots into a delectable masterpiece. Whether you're a seasoned baker or just starting your baking journey, this guide will lead you through the steps of creating a tart that will tantalize your taste buds and leave you craving for more. Get ready to experience the perfect balance of sweet and tart flavors, encased in a flaky, golden-brown crust. Let's explore the world of rustic apricot tarts, embracing the essence of rustic charm and homemade goodness.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT TART



Apricot Tart image

Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch tarts

Number Of Ingredients 9

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
8 firm but ripe apricots (about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
  • In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
  • Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
  • Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

RUSTIC CHERRY-APRICOT TART



Rustic Cherry-Apricot Tart image

Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h5m

Yield Makes one 10-inch pie

Number Of Ingredients 13

2 cups unbleached all-purpose flour, plus more for dusting
1/2 cup coarse cornmeal
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
2 sticks cold unsalted butter, cut into small pieces
6 to 8 tablespoons ice water
1 1/2 pounds apricots, pitted and cut into 3/4-inch wedges
1 pound fresh sweet cherries, pitted and halved
3/4 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 large egg, whisked
Coarse sanding sugar, for sprinkling

Steps:

  • Crust:Pulse flour, cornmeal, granulated sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Drizzle in 6 tablespoons ice water evenly. Pulse until dough holds together when pressed between 2 fingers (it should not be wet or sticky). If too dry, add more water, 1 tablespoon at a time; continue pulsing. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour; or freeze up to 3 months.
  • Filling:In a large bowl, combine apricots, cherries, granulated sugar, cornstarch, and salt. On a lightly floured piece of parchment, roll out dough to a 15-inch circle. Transfer to a 10-inch pie dish; pour filling into crust. Fold edges of crust over filling, overlapping as necessary. Brush edges of dough with egg wash and sprinkle with sanding sugar. Refrigerate until firm, about 30 minutes.
  • Preheat oven to 375 degrees, with racks in middle and bottom. Place a foil-lined baking sheet on bottom rack. Bake on middle rack until pastry is golden and juices are bubbling in center, about 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool at least 2 hours before serving. Pie can be stored at room temperature up to 1 day.

RUSTIC APRICOT TART



Rustic Apricot Tart image

Apricots and pumpkin pie spices come together in this truly special tart from our Test Kitchen. Cold vanilla ice cream makes a perfect companion to the soft, warm apricots. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup plus 1 teaspoon sugar, divided
2 tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
3 cans (15 ounces each) reduced-sugar apricot halves, drained
Pastry for single-crust pie (9 inches)
1 large egg white, beaten
2 tablespoons sliced almonds
1 tablespoon fat-free milk

Steps:

  • In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat. , Place pastry on a parchment-lined 12-in. pizza pan. Brush with egg white to within 1-1/2 in. of edges. Spoon apricot mixture over egg white; sprinkle with almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with remaining sugar. , Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Use parchment to slide tart onto a wire rack to cool.

Nutrition Facts : Calories 278 calories, Fat 11g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 4g fiber), Protein 4g protein.

RUSTIC AUTUMN FRUIT TART



Rustic Autumn Fruit Tart image

This impressive dessert is a hit at my house. It's fast, easy and delicious! An apricot jam glaze lends a pretty sheen to the buttery pastry that envelopes tender apple and pear slices. -Jennifer Richards, Pine Beach, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
4 ounces cream cheese, softened
1-1/2 cups all-purpose flour
2 large apples, peeled and thinly sliced
1 medium pear, peeled and thinly sliced
4-1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 cup orange juice
1/3 cup packed brown sugar
1/2 cup apricot jam, warmed

Steps:

  • In a small bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour., Preheat oven to 375°. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat., On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. Spoon filling over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered., Bake 40-45 minutes or until crust is golden and filling is bubbly. Spread with apricot jam. Using parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 483 calories, Fat 22g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 180mg sodium, Carbohydrate 69g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

APRICOT CUSTARD TART



Apricot Custard Tart image

Categories     Milk/Cream     Food Processor     Fruit     Dessert     Bake     Apricot     Brandy     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 15

Crust
1 1/2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 1/2 teaspoons vanilla extract
3 tablespoons (about) ice water
Filling
1/2 cup whipping cream
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
2 tablespoons brandy
2 large egg yolks
2 1/2 teaspoons vanilla extract
1 1/4 pounds firm but ripe apricots (about 10 large), quartered, pitted

Steps:

  • For crust
  • Blend flour, sugar and salt in processor 5 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; chill until firm, at least 2 hours and up to 1 day.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into pan; trim excess dough. Freeze crust 30 minutes.
  • Place tart pan on baking sheet. Bake crust until light golden, piercing with toothpick if crust bubbles, about 25 minutes (crust may shrink slightly). Cool crust on sheet. Maintain oven temperature.
  • For filling:
  • Combine cream, 1/4 cup sugar, flour, brandy, yolks and vanilla in processor; blend until smooth. Arrange apricot quarters cut side down in prepared crust. Pour custard over. Sprinkle with remaining 3 tablespoons sugar.
  • Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. Cool tart on rack to room temperature, about 2 hours.
  • Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

RUSTIC APRICOT PIE



Rustic Apricot Pie image

My husband helped me pick the apricots off the tree when we made this pie. We had the best time together because we knew there would be a delicious pie at the end. It takes us back to 1800's when people ate what they grew. This pie is not as sweet as you might think. It is tart with a good texture. Serve with vanilla ice cream.

Provided by luv2cook

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

6 cups sliced fresh apricots
1 lemon, cut in half
1 cup white sugar
1 cup brown sugar
½ cup all-purpose flour
2 tablespoons ground cinnamon
1 pastry for a 9-inch double crust pie
1 egg, beaten
1 pinch white sugar, or more to taste
1 pinch ground cinnamon, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
  • Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
  • Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.

Nutrition Facts : Calories 530.5 calories, Carbohydrate 93.9 g, Cholesterol 23.3 mg, Fat 16.1 g, Fiber 5.3 g, Protein 6.2 g, SaturatedFat 4 g, Sodium 251.8 mg, Sugar 63.3 g

APRICOT AND CHERRY COUNTRY TART



Apricot and Cherry Country Tart image

Categories     Fruit     Dessert     Bake     Picnic     Apricot     Cherry     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

CRUST
1 cup all purpose flour
1/8 teaspoon sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 1/2 tablespoons (about) ice water
FILLING
2 tablespoons all purpose flour
2 teaspoons plus 4 1/2 tablespoons sugar
8 large apricots, halved, pitted
1 cup pitted cherries (about 6 ounces) or frozen, thawed
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
Vanilla ice cream or frozen yogurt

Steps:

  • FOR CRUST:
  • Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
  • Preheat oven to 400°F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.
  • FOR FILLING:
  • Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar.
  • Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt.

Tips:

  • Use ripe, juicy apricots. This will ensure that your tart is full of flavor.
  • If you don't have a tart pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the dough so that it fits snugly in the pan.
  • Be careful not to overwork the dough. This will make it tough.
  • Bake the tart until the crust is golden brown and the filling is bubbling.
  • Let the tart cool for at least 30 minutes before serving. This will allow the filling to set.
  • Serve the tart with a dollop of whipped cream or ice cream.

Conclusion:

This rustic apricot tart is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special celebration. The sweet and tangy apricots are perfectly complemented by the flaky crust. And the best part is that it can be made ahead of time, so you can enjoy it whenever you want.

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