Roasted Apricot Tart

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Because we enjoy our Roasted Tomato Pie so much, and love how roasting intensifies the flavor of the tomatoes, I began to wonder what else I could roast.  When some apricots came through our co-op goodie bag a few weeks ago, I decided to see what would happen if I roasted them and set them in a tart shell.  The results were pretty amazing and definitely something we’ll try again.

I used the same approach as the tomatoes, laying out the apricot halves onto a very well greased foil lined cookie sheet.  Roast them in a hot oven (425 degrees) until they are browned on top.  Watch them closely as they go pretty quickly.

I’ll be the first to admit they look rather messy when roasted, but there it is.

Once they are roasted, allow them to cool and set your attention to your pie shell. (Note, you’ll want to gently shift the apricots on the pan as they cool to prevent them from sticking permanently to the foil.)

Next, you will need a tart pan, the kind with a removable bottom like this one:

These come in a wide variety of shapes and sizes and are available through Williams Sonoma* or can be purchased here is a recipe for a pie crust and directions for blind baking.

…and that dough is quite bunched.

 

If you don’t have a tart pan, a 9″ pie shell would work, or a sheet of puff pastry.  You may need to adjust the amounts some to have enough fruit to fill the shell.  Improvise!  That is how great things happen in the kitchen.

On with the tart…

While the crust is cooling, melt 8 oz of apricot jam in a sauce pan.  Lightly brush the bottom of the pan with a thin layer of preserves; then carefully arrange your apricots in the shell in a decorative fashion if you wish.  Be careful with them, they are soft and fragile.  To finish, brush the filled tart with the rest of the glaze.

Serve immediately with bourbon spiked whipped cream.

Roasted Apricot Tart

2 lbs. of ripe apricots

8 oz. of apricot preserves

1 baked tart shell

Halve the apricots and remove the pits.  Arrange pitted side down on a foil lined, well greased cookie sheet and roast for 30 minutes at 425 or until soft and browned on top.  Cool.

Over medium heat, melt apricot preserves in a saucepan.

Brush a the crust with a thin layer of preserves.  Fill the tart shell with the apricot halves, glaze with the remainder of the preserves.

Serve immediately.

For the bourbon spiked whipped cream, beat 1/2 cup of heavy cream, 2 T of powdered sugar, and 1 T of bourbon until stiff peaks form.

The recipe for the tart is my own.  The inspiration for the bourbon spiked whipped cream however came from this favorite cookbook:

Disclaimer

*Not an affiliate.  The one available through Amazon is much more reasonable anyway.

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Comments

Roasted Apricot Tart — 24 Comments

  1. This looks really delicious, and easy. I have a peach tree overflowing with peaches and I was just thinking of trying something different with them, I’ll be roasting them now and making this tart!

    • Let me know how it works out with the peaches. I envy your peach tree. We don’t have a climate that is too friendly towards peach trees.

  2. Jenny your tart looks amazing! I love apricots…and they aren’t terribly bad for blood sugar which is something I am always mindful of these days….I don’t bake much anymore but this would be a fantastic recipe for the holidays so I am thinking about making this for Thanksgiving this year…do you think dried apricots would work as well? Thanks so much for linking up this week and I am thrilled that we have recently connected I so enjoy your blog!

    • I think if you reconstituted the apricots first it would work just fine. If you’re not sure about it, maybe try a small amount beforehand to see what they do?

  3. That sounds absolutely scrumptious! I love roasted fruit so much – figs, peaches, etc – but haven’t tried apricots yet. I will when they’re in season next. :-)

    • Thank you! I hadn’t roasted much fruit so I was pretty happy with how it turned out.

  4. I love the photo of the tart. The bourbon spiked whipped cream sounds very interesting. I like the different type of font that is used on your blog.

    Have a good week.

    Kelly

    • The cream is interesting and other liquors can be used for different flavors. The original recipe, where I first discovered it, it was being used with a pumpkin pie. Thanks for noticing the font. :P I love fancy fonts.

  5. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  6. Pingback: Eat, Cook, and Preserve Peaches: Ten Delicious Recipes | Homestead Honey