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Apricot-Strawberry Tart

  • 30 m
  • 2 h 30 m
Stacy Fraser
“In this healthy one-bowl dessert recipe, strawberries and apricots are a sweet-tart combination for the filling, but you can use 3 cups of any sliced summer fruit or berries that inspire you. Although this is technically a tart, it bakes best in (and is easiest to serve from) a springform pan instead of a classic tart pan. Serve with whipped cream, if desired.”


    • 1½ cups white whole-wheat flour
    • ½ cup almond flour or almond meal (see Tip)
    • 7 tablespoons granulated sugar, divided
    • 1 teaspoon lemon zest
    • ½ teaspoon salt
    • 6 tablespoons cold unsalted butter, cut into small pieces
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • ⅓ cup strawberry or apricot preserves
    • 1½ cups sliced fresh apricots ( ½-inch)
    • 1½ cups sliced fresh strawberries ( ¼-inch)


  • 1 Preheat oven to 425°F. Coat a 9- to 10-inch springform pan with cooking spray.
  • 2 Combine flour, almond flour (or meal), 6 tablespoons sugar, lemon zest and salt in a large bowl. Work butter into the flour mixture using a pastry blender, two knives or your fingertips until it's pea-sized. Make a well in the center of the mixture. Add egg yolks and vanilla and stir them into the dry ingredients with a fork until evenly mixed. Using your hands, crumble the mixture with your fingers until it's evenly combined and looks like coarse, crumbly wet sand. Set aside 1 cup for the topping.
  • 3 Transfer the remaining mixture to the prepared pan; spread evenly and press firmly into the bottom to form a crust. Spread preserves over the crust with a small offset spatula or the back of a spoon. Make a slightly overlapping ring of apricots around the outer edge. Fill the center with a slightly overlapping layer of strawberries. Sprinkle with the remaining 1 tablespoon sugar, then with the reserved topping.
  • 4 Place the tart on a rimmed baking sheet. Bake for 30 minutes.
  • 5 Reduce oven temperature to 325 degrees . Continue baking until the fruit is bubbling and the top is starting to brown, 30 to 35 minutes more. Let cool on a wire rack for about 1 hour before removing the pan sides and cutting into slices.
  • Make Ahead Tip: Refrigerate crust mixture (Step 2) for up to 2 days; refrigerate tart for up to 1 day.
  • Equipment: 9- to 10-inch springform pan
  • We use gluten-free flours, such as oat flour and almond flour or meal, in recipes—gluten-free or not—to layer in extra flavor and texture. Look for them near other specialty flours; store in the freezer.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
ALL RIGHTS RESERVED © 2019 Printed From 12/6/2019