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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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Tuesday afternoon plans = summer tart baking…bring it on.
So perfect for summer!
Agreed! Thanks Jennifer!
Such a show stopper Tieghan! I love all the summer fruits, but Jersey tomatoes are probably my fave. Looking forward to all your delicious summer recipes and counting the days until the cookbook! Can’t wait!
Thank you so much Mary Ann! I am so excited for the cookbook too.. and for you guys to get it!! ?
summer produce? I’m all about the zucchini and berries!!! freaking love this strawberry-apricot-tart!!!!
YUM! Love both of those! Thanks so much Alice!
Summer tart baking at its finest no doubt, love this so much!
Thanks so much Matt!
I like
Thank you Catherine!
Definitely some nice sweet peaches. I could eat only those for breakfast, lunch, and dinner!
Lol I am right there with ya! Thanks Angelia!
sameeee, the tomatoes and stone fruit are the best! the tomatoes are so good in panzanella and caprese. and i could eat stone fruit plain all day long, but i’m sure i could sacrifice a few for this since there’s frangipane and whipped cream involved (;
Haha thanks Heather! So glad you like this!
Lovely tart! Fresh, delicious and sweet fruit tart. This tart will be perfect with a creamy vanilla ice cream.
Yum! What a great idea. Thanks Carlos! I hope you love this!
Bring on the nectarines, peaches, tomatoes and basil!
Yum! Those all sound great!
Roll on those Summer recipes please and thank you!! If this one is anything to go by, they’re going to be an absolute treat!!
Rebecca
xx
http://www.peppermintdolly.com
Thanks so much Rebecca! So glad you’re loving this recipe!
I’ve been roasting all my stone fruit – except for cherries, those need to be raw!! – and devouring it like a madwoman. Can’t get enough of roasted fruit, and if it has a layer of puff pastry, well, I’m in heaven!
https://bloglairdutemps.blogspot.pt/
I’m sure you will love this Ruth! Thank you ?
Apricots are perfect for baking and apricot tarts taste amazing! Your apricot tart looks absolutely delicious, Tieghan.
Awh thank you Julia!
Mmmm, My favorite summer combo is tomato, preferably home grown and basil. This never gets old!
Agreed! That is a great combination!
Dayummm girl! Your recipes are just one home run after another! I love this! And yes stone fruits… but being in the U.K. And I also have a die hard love affair with the home grown strawberry! With a side of elderflower please! Maybe a spike of basil in there too! Love this recipe and can’t wait for the rest of your summer recipes!
Ooo great ideas! ? Thank you Debs!
SO excited for your summer recipes! I’m most excited about cherries this season, but I love most summer produce anyway. My recipe requests = blondie recipes and recipes (sweet or savory) incorporating Rhubarb. Happy Tuesday and baking!
Summer produce is the BEST! Thanks so much Liz!