Rustic Apricot Tart

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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.

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

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  • Yield: Makes 6 servings

Pat adds a pinch of chipotle powder to give this tart some extra zing.

Ingredients

  • 1/2 recipe sour cream pastry crust recipe
  • 1/4 cup packed brown sugar
  • 2 teaspoons flour
  • 1/8 teaspoon ground cardamom
  • 1 pound pitted and quartered fresh apricots
  • 1/4 cup raisins
  • 2 Tbsp chopped pecans
  • Optional: egg wash and sprinkling sugar

Method

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

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.

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

If you want a pretty crust for your finished rustic tart, beat one egg with a tablespoon of milk or cream and brush some of it along the top of the tart crust. Sprinkle with coarse sugar.

rustic-apricot-tart-method-1 rustic-apricot-tart-method-2

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.

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Showing 4 of 21 Comments

  • 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…..

  • 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.
    Thanks.

    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

  • 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!

  • 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!

  • Patti

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

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