Apricot Blackberry Tart Recipes

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APRICOT BLACKBERRY TART



Apricot Blackberry Tart image

A tarte composee is a simple and elegant dessert. Here, we use a cookie-crust shell, vanilla pastry cream, and fresh apricots and berries.

Provided by Martha Stewart

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

Yield Makes 1 nine-inch tart

Number Of Ingredients 5

1/2 recipe Cookie Crust
1/2 recipe Pastry Cream
5 ripe apricots, pitted and cut into 3/4-inch-thick wedges (3/4 pound)
1 cup blackberries (1/2 pint)
1/4 cup apricot jam

Steps:

  • Prepare cookie-crust dough. Heat oven to 350 degrees. Bake shell until golden, about 30 minutes. Remove from oven to cool.
  • When tart shell is completely cool, fill with pastry cream, using a small offset spatula to smooth top. Arrange apricot wedges in a ring around outer edge of tart. Fill center with blackberries.
  • Place apricot jam and 1 tablespoon water in a small saucepan over medium heat until warm and thin. Pass through a fine-mesh sieve. Using a pastry brush, coat apricots and blackberries with jam. Refrigerate until ready to serve.

APRICOT AND BERRY TART



Apricot and Berry Tart image

This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.

Provided by Martha Stewart

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

Number Of Ingredients 10

6 apricots (about 12 ounces), pitted and cut into eighths
3/4 cup assorted berries, such as raspberries, blueberries, and blackberries
8 tablespoons sugar
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 cup whipped cream (optional)

Steps:

  • Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.
  • In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.
  • Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.

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