Welcome to the start of my summer fruit obsession…
And it’s not even officially summer yet. I know, I know, I just can’t help it though. The pretty heirloom tomatoes are only just starting to show up, so I’m waiting a bit on posting my tomato recipes…but trust me, those are coming too! For now, it’s all things summer fruit and this fun honey strawberry apricot tart is just the beginning.
I spent the weekend working on my summer content plan, and you guys, I am so excited! So many recipes to share, but just not enough days in the week to share them all! Ugh, this happens to me with every new season. I just get too excited about all the produce…especially summer produce!
Question: what summer produce are you all most excited about? Stone fruits and tomatoes are my weaknesses.
Anyway, the point of all my rambles…I’m in summer fruit GO MODE.
So let me tell you about this tart.
Typically I’m all about chocolate sweet treats, but this summer I’ve made it my goal to also show you guys all the fruity desserts I can. Anything you guys want to see?
This fun tart came to be just last week. I had a dozen or so apricots in my fridge for well over a week and they had totally seen better days. I didn’t want to throw them out so I decided to bake with them. This is my first time using apricots in a sweet way and it’s definitely not going to be my last.
I am in LOVE.
The tart starts off with a simple almond cream, which is the non-technical term for a frangipane, which is simply toasted almonds, honey, butter, an egg yolk, and plenty of vanilla extract. Super simple, but it makes all the difference here. To keep thing really quick and easy, I used puff pastry as my base for this tart. Next comes the almond cream which is spread overtop of the pasty. The apricots are then arranged over the cream and drizzled lightly with honey. Then into the oven it goes and thirty minutes or so later your kitchen will be smelling amazing and the tart will be a golden brown and perfection.
BUT as if that wasn’t enough, I decided to top my warm tart with whipped mascarpone, fresh strawberries and a light dusting of powdered sugar.
I mean, come on, you’ve got to be hooked by now, right?!?
Not going to lie, typing this is rather hard. There are zero leftovers from this tart, and I even made it twice in less than two days. It was so good that the family devoured both tarts within twelve hours of baking them.
The mascarpone cream is like the icing on the cake. It balances out the sweet, while adding a cool and creamy touch. I decided to add fresh strawberries on top of the tart instead of baking them into the tart for an extra layer of texture. It’s a little different to top a fruity baked tart with fresh fruit, but I loved the all the combos. Of course, you could sprinkle a few strawberries over the apricots before baking if that’s more the route you’d like to go. Either way is going to be delicious.
I love to serve this warm out of the oven, but leftovers are great for up to a couple of days after baking…that’s if the tart somehow manages to last that long!
And lastly, this tart is very easily customizable to the fruits you love. Try swapping in peaches, plums, nectarines or cherries for the apricots and for the strawberries, just about any other berry would work great!
Honey Strawberry Apricot Tart
Servings: 6 servings
Calories Per Serving: 610 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/2 cup almonds, toasted
- 1/4 cup honey + more for drizzling
- 4 tablespoons butter, at room temperature + melted butter for crust
- 1 egg
- 1 teaspoon vanilla extract
- 1 sheet frozen puff pasty, thawed
- 12 apricots, quartered
- 4 ounces mascarpone cheese
- 1/2 cup heavy whipping cream
- 1 cup fresh strawberries, sliced
- basil and powdered sugar, for serving
- 1. Preheat the oven to 375 degrees F. 2. Pulse the almonds in a food processor until very finely ground. Add the honey, butter, egg, and vanilla and pulse until smooth. 3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and spread the almond cream over the pastry, leaving a 1/4 inch border. Arrange the apricots over the cream and then drizzle with honey. Brush the edges of the pastry with melted butter. Transfer to the oven and bake for 25-30 minutes or until golden brown. It is OK if the edges get dark. 4. Meanwhile, whip the mascarpone and cream together until stiff peaks form. 5. Allow the tart to cool slightly and then serve dolloped with whipped cream and topped with fresh strawberries and a dusting of powdered sugar, if desired.
Tuesday afternoon plans = summer tart baking…bring it on.