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Apricot and Berry Tart

  • servings: 4




  • 6 apricots (about 12 ounces), pitted and cut into eighths
  • 3/4 cup assorted berries, such as raspberries, blueberries, and blackberries
  • 8 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup whipped cream (optional)


  1. Step 1

    Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.

  2. Step 2

    In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.

  3. Step 3

    Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.

Martha Stewart Living, June 1998



Reviews (2)

  • 26 May, 2012

    Best recipe. Have made many times in the past 10 years and it is always a big hit!

  • 29 Jan, 2008

    This tart was so delicious that all my guests asked for the recipe. It's super easy, too. I used a variety of colorful berries to create a pattern around the apricot slices and it was beautiful. It's very, very quick to do and worth the effort because the finished result is stunning. The cornmeal crust is the BEST EVER! And, it's as simple to make as a traditional graham cracker crust. I plan to use the crust in many other types of pies. The recipe gets a 5 star rating!