Rustic Apricot Tart

I don’t know about you, but when summer hits, I get this overwhelming urge to make pies for everyone (is that weird?). I just think they are so stinkin’ cute and the perfect gift to bring any host when you go to a summer BBQ.

I know what you’re thinking, pies are so much effort. Believe me, I couldn’t agree more.

To make pie’s a bit easier, I’ve created a recipe that will give you all the delicious flavor of a pie without all the extra time it usually requires. And let’s face it, by not spending a ton of time prepping, you can be hanging outside and enjoy the gorgeous weather!

Before I give you this recipe, let me tell you how important it is to keep the dough cool. Baking has a lot to do with chemistry and keeping the butter and milk cold, will give you an amazing flaky crust that you just can’t get with room temperature ingredients. This tart is perfect for breakfast, bringing to a summer BBQ or even for a Sunday brunch with friends. Enjoy!

Print Recipe

Rustic Apricot Tart

This tart is perfect for breakfast, bringing to a summer BBQ or even for a Sunday brunch with friends.

Prep Time20 mins

Cook Time25 mins

Resting Time10 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: Apricot, Tart

Servings: 4

Ingredients

• 1 ½ cups All Purpose Flour plus ¼ cup
• ½ stick Butter cold and cubed
• ¼ cup Buttermilk cold
• ½ tsp Salt
• 15 oz Jar of Apricot Preserves
• 14 oz Container of Mascarpone Cheese
• ¼ cup Sugar
• 1 Egg White

Instructions

• Preheat the oven to 400 degrees. In a food processor, pulse together flour, butter, buttermilk and salt. You’ll come up with a clumpy mixture, which is exactly the consistency you’ll want. By roughly mixing this, the butter will stay in pieces and will melt nicely when baking, creating that yummy flakey crust!
• Chill the dough in the freezer while you wait for the oven to preheat and prepare the filling.
  
• Prepare the filling! In a bowl, mix the apricot preserves, mascarpone cheese and sugar. There’s no need to use an electric mixer, remember this is a rustic tart!
• Once the oven is preheated, use the remaining ¼ cup of flour to roll out the dough and place onto a well-greased baking sheet. Don’t worry if the dough falls over the edges because you’re going to fold the edges over to make the crust.
  
• In the center place the mixture but not more than ½ inch thick and leave about an inch and a half around the circumference of the tart. It’s okay if you have extra filling (feel free to eat it), you just don’t want to over fill the tart and send the yummy apricots right over the edge.
  
• Gently fold about an inch over the top of the tart, and fold the rest of the dough over in a pinwheel motion layering one fold after the other.
  
• Use the egg white to brush the top of your tart. This will create a nice golden crust and keep the edges of the tart looking shiny.
  
• Bake for 20-25 minutes or until golden brown and let rest for about 10 minutes before serving.
  

Any baking that you can get done in under an hour (start to finish) sounds good to me! Feel free to play around with the filling too! I’m always using this same crust and filling it with all sorts of fruit and preserves and it’s always a hit!

Love always,
Erica