With a soft, sweet cookie-like crust, apricot preserves and fresh blueberries are baked together for a simple yet satisfying tart perfect for any occasion.
"Simplicity is the ultimate sophistication." -Leonardo Da Vinci
Words never rang truer than they do when it comes to today's dessert. The simplicity behind this effortless tart is what makes it so unique and delicious.
It is also incredibly versatile when it comes to the filling. Another favorite combo of mine is fig preserves with sliced apples or pears for a more seasonal touch if so desired.
Now, you might be wondering, "can I cook the fruit filling before hand?" The answer is absolutely. For convenience and to showcase just how easily this dessert comes together, I chose to use fresh blueberries and sprinkle with generously with raw sugar on top.
If you do decide to cook down the filling, be sure to use a thickening agent so the fruit, especially berries, doesn't bleed into the crust.
And on that note, let's briefly talk about, my favorite part of today's recipe- the crust. It resembles that of a sugar cookie and stays soft with its buttery richness.
To ensure the the crust doesn't soften overtime, I've blind baked the tart shell until lightly golden. Furthermore, the preserves coat the bottom of the crust, almost creating a layer so that the fresh fruit doesn't run into it.
At all points in my book, it checks off as the perfect tart and I hope you give it a try soon!
PrintBlueberry Apricot Tart
- Total Time: 30 minutes
- Yield: 8 slices 1x
Ingredients
- 1/2 cup butter
- 1/4 tsp. salt
- 1/4 cup sugar
- 1 egg white
- 1 1/2 cups flour
- 1 1/2 cups of Fresh blueberries
- 1/2 - 3/4 cups of apricot preserves
- Raw sugar, for sprinkling
Instructions
- Preheat Oven 375 degrees F.
- In a food processor, using the dough blade, combine the sugar, salt and egg white until smooth.
- Add the flour and blend until smooth.
- Using a 9-inch tart pan press the dough mixture into the pan and up the sides to form a nice crust.
- Bake the crust until slightly golden; about 10 – 12 minutes.
- Remove from the oven and let cool slightly.
- Smooth the apricot preserves on the bottom of the crust.
- Set the blueberries into the preserves and then dust with the raw sugar.
- Place back in to oven for 12- 15 minutes.
- Let cool and serve with whip cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Josie Budah says
Looks amazing going to make it today!!! Thank you for all your recipes I use so many of them and they are ALL delicious!!!
Joanne Budah says
Love blueberries! Your recipes are always amazing thank you!!
Enriqueta E Lemoine says
The simpler, the better. I made your recipe using Bone Mamam apricot preserve, and it was remarkable, to say the less. Thanks for the recipe and the inspiration.
Nicoletta De Angelis says
Tarts are my favorite and this is truly wonderful. From the buttery sugary crust to the apricot and blueberry filling, absolutely delectable! Plus, it's so pretty!