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Apricot-Blackberry Puff Pastry Tart

Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.

  • Servings: 9
  • Yield: Makes one 13-by-15-inch tart
Apricot-Blackberry Puff Pastry Tart

Source: Martha Stewart Living, June 2010


  • 1 sheet frozen puff pastry (one 14 ounce package), preferably Dufour (, thawed
  • All-purpose flour, for surface
  • 3/4 cup ground toasted walnuts
  • 3 tablespoons light-brown sugar
  • 2 tablespoons cornstarch
  • Salt
  • 1 large egg, beaten for egg wash
  • 4 apricots, pitted and each cut into 8 wedges
  • 12 ounces fresh blackberries (about 2 to 3 cups)
  • 1/4 cup granulated sugar


  1. Preheat oven to 425 degrees. Roll out pastry to a 13-by-15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.

  2. Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn't drip over sides. Score a line around edge of pastry using a knife to create a 3/4-inch border (do not cut all the way through). Cover center with walnut mixture. Arrange apricots and blackberries on top. Sprinkle with granulated sugar.

  3. Bake for 10 minutes. Reduce oven temperature to 400 degrees. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.

Cook's Note

Tart can be refrigerated for up to 2 hours before serving.

Reviews (2)

  • elenabasegio 12 Jul, 2010

    In response to FrancesCT:
    You can use the same amount of cherries as blackberries. Plumbs, apples, and blueberries also work. When it comes to egg-wash, it's best to use the whole egg. The yolk is what gives it that beautiful golden color. Also try adding a pinch of sugar and a pinch of salt to your egg-wash, it enhances the reaction.

  • FrancesCT 12 May, 2010

    I watched the Today show this morning and saw this recipe being made with cherries. Do you measure the same amount of cherries as blackberries, or how much would you use of the cherries? Also, usually when I brush an egg wash on bread I only use the egg whites, but it looked like the egg wash used for this probably used the whole egg beaten. What determines when you use the whole egg or just part of it for the egg wash?

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