Rustic Apricot Tart

Leave it to the lady with the tree to have some great recipes for apricots. My neighbor Pat (the one whose tree is raining apricots this week) suggested cooking an apricot pie on the grill and passed along a recipe. I modified it a bit, but the essence is the same. The seasoning is brown sugar, cardamom, and chipotle powder. Pat says, “Be sure to include the chipotle powder!” and she’s right. It gives it a lovely subtle kick. Have you ever baked on a grill? When the hot weather settles in we avoid using the oven; the AC is working hard enough as it is. Now that I have baked on the grill a couple of times, it’s not so hard. Just make sure that what you are baking is not directly over the coals or flame or the bottom will get burnt. Instructions for baking both on the grill and in an oven are included.

Rustic Apricot Tart Recipe



  • 1 recipe pate brisee pie crust recipe
  • 1/4 cup packed brown sugar
  • 2 teaspoons flour
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground chipotle chile powder or plain chile powder
  • 1 pound pitted and halved fresh apricots
  • 1/4 cup raisins
  • 2 Tbsp chopped pecans


1 In a medium bowl, mix the sugar, flour, cardamom and chipotle chile powder. Fold in the apricot halves and raisins, until they are well coated with the mixture. Set aside and let macerate for 10 minutes.

2 If you are working with chilled pie dough, remove from the refrigerator to let stand for 10 minutes before rolling out.

3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

4 If you are cooking on the grill, transfer the rolled-out pie dough to a large, lightly buttered, doubled over square of aluminum foil. If you are baking in the oven, transfer to small-rimmed, lightly buttered baking sheet.

rustic-apricot-tart-2.jpg rustic-apricot-tart-4.jpg

5 Place the apricot mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Sprinkle the top with the chopped pecans. Fold the edges of the pie crust up and over so that a small circle of filling is visible.

6a Grilling Directions.
Prepare grill (either charcoal or gas) for indirect medium heat. Carefully transfer the tart on foil to the grill. Make sure it isn't directly over any coals or gas flame. Cover the grill. If your grill has a temperature gauge, try to keep the temp between 350°F and 400°F. Cook for 40-50 minutes, until crust is lightly browned and the filling is bubbly.

6b Oven Directions.
Preheat oven to 350°F. Cook tart for 45-50 minutes, until the crust is lightly browned and the filling is bubbly.

Great served with vanilla ice cream.

Makes 6 servings.

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  1. merd

    The crust is similar to “johnny cakes” which mom would make with leftover pie crust and simply bake it with cinnamon and sugar sprinkled on top. Makes a pretty tasty container :)

    Every year a few friends and I go camping in the wilderness and (over)eat like kings. Our friend owns his own restaurant and loves to cook gourmet meals for us, but we never have made a dessert. I bet we could do this on a small gas grill or in a cast iron dutch oven (8 quart). We were just talking about how to make a cobbler or something in it. Thanks for the recipe… this gives good ideas! I like the touch of chile in the recipe. Mmm.

    Oh yeah… I will namedrop my friend’s cafe in case anyone is in Ft Collins, CO and wants brunch. :)

  2. barbara

    Simply delicious Elise. I must try baking on the grill.

  3. Alanna

    LOVE this idea, grill or oven. Thanks much for the inspiration!

  4. Shannon

    Ooh! Looks so good. I will have to see if I can modify this to make it gluten free. I absolutely adore baked goods with apricots (strange since I am not a huge fan of eating them fresh.)

    While I have never baked a dessert on the grill, we have started grilling pizzas. So good and super fast!

  5. The Cooking Ninja

    Oohhh … looks so delicious and simple to do. I was just thinking of doing an apricot tatin.

  6. Jennifer

    Yes, bake it on the grill, after taking off your main course….the tart will cook while you are eating and you will be able to enjoy a fresh warm tart!

  7. jonathan

    Apricots just hit the farmer’s market here (East Coast) over the last week or so. What to do with them…what to do with them…hmmmmm…


  8. Katerina

    This is great, I have been wondering whether I could start doing my bread baking on my grill but hadn’t really investigated it thoroughly. The only bread product I have ever done this way is pizza which was fab. This could open up a whole new world.

  9. Anonymous

    This sounds so darn good. We just bought a HUGE bag of apricots from the Farmer’s Market, and I think I know just what to do with them now. Thanks for a great recipe.

  10. Mike

    @MERD: Don’t mean to offend, but being a proud Rhode Islander I had to correct you…that crust is nothing like a Johnny Cake.

    Johnny Cakes are corn based (traditionally yellow but white and blue are seen too) and have very little sugar. They are grilled like pancakes but a little thicker and about 3″ in. in diameter. They are salty in taste, gritty in texture and served with butter or syrup.

    Everyone should try some!

  11. Debbie

    You know I don’t have apricots. You’re just doing this to taunt me, aren’t you-LOL…

  12. Abby

    A new grill is on our list … I’m just waiting on the July Fourth sales to kick in! I can’t wait to try pizzas and tarts …

  13. Candy Schultz

    This sounds yummy. Some vanilla ice cream and a perfect summer dessert. Thanks.

  14. sv

    Beautiful galette!

  15. Peter

    Elise, sometimes the simplest things are the tastiest and this is one of those recipes. I love rustic looking foods that taste complex yet are simple. Nice!

  16. Erin

    Baking on a grill sounds interesting I will have to give that a shot.

    Do you think this recipe would work well with say peaches or pears as well?

  17. Sarah

    Such a great idea! And I am cuckoo for apricots and collect recipes for apricot tarts like they’re going out of style!

  18. merd

    Mike: no offense taken. there are regional names for different recipes everywhere. This is definitely a different recipe… it’s probably just something my mom made up. Who knows. Since we were raised in the midwest, I am not going to even act like I know anything about northeast traditional foods… I like your recipe idea though I would like to try them in fact.

  19. theCook

    I read this recipe this morning and I had such an enormous wish for an apricot tart… I didn’t follow your recipe but I kept the idea of adding chile to the apricots (I used Espelette pepper)… You can see the result here:
    (sorry my blog is currently written in French but if you don’t understand there still are the pictures, and I can answer any question you have. Maybe one day my blog will go bilingual!)

  20. Patti

    We did this with a couple pears the other night, with just a little brown sugar and cinnamon, and it was lovely.

  21. Ledia

    I agree with Peter from 6/20. This dessert is very rustic looking, the ingredients are simple, it’s easy to make and the results stunned me! I didn’t expect this to taste half as good as it did as I’m not a big raw apricot fan. Sensational!

  22. The Faux Gourmet

    Though I never tire of Apricot Cobbler, I am excited to try my favorite ace-in-hole trick, galettes, with my favorite summer fruit. What a great idea to grill!

  23. joan t

    Elise –

    I’m out of luck because apricot season is definitely over. Can you make this with dried apricots and soak them beforehand?

    Would love to make this for friends.

    Hi Joan. I haven’t tried making it with dried apricots, but if I were, I would definitely soak them first. If you do try it, please let us know in the comments how it turns out. ~Elise

  24. Christine

    I have to admit when I first read the recipe I was hesitant. I mean chili powder AND cardamom?? Sounds very strange! But, I did it. I made this recipe exactly as written and it was wonderful!! OH my yummy goodness. ALL of my 5 children loved it also. We topped it with homemade whipped cream. MMmmmm…..

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