Califonia Bountiful

Honey-glazed fresh apricot tart

Andy Powning

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2 1/2 lb. fresh, firm apricots
1/2 cup brown sugar
1 1/2 cups all-purpose flour
1 cup powdered sugar
1/2 tsp. sea salt
1/2 cup real butter, melted
Finely grated zest and juice of 1 lemon
1 tbsp. honey, warmed


Cut apricots and remove pits. Place brown sugar in a well-buttered 12-inch pie plate and shake to an even layer on the base. Arrange a layer of apricots neatly in circles, skin side down, over sugar in the dish. Cut any remaining apricots into smaller pieces and arrange on top of the first layer, filling in any holes with the smallest pieces.

Whisk together flour, powdered sugar and salt. Pour in melted butter with lemon zest and juice and mix until a soft dough is formed. Take pieces of dough, press out between the palms of your hands into fairly thin slices and lay them on top of the apricots until the whole tart is covered. Patch any holes. Refrigerate for 30 minutes.

Using a skewer, pierce 4 holes in the pastry to allow the steam to escape. Bake in a preheated 425-degree oven for 25 minutes. Reduce heat to 300 degrees and continue cooking for another 30 minutes. Then turn off the heat but leave the tart in the oven for about 15 minutes. While tart is still warm, loosen its edges with a knife and invert onto a serving plate. Brush warmed honey all over the apricots. Serve with fresh cream, crème fraiche or ice cream.

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