Free-Form Blackberry-Apricot Tart

Baking, Cook, Desserts, In Season, Recipes, Summer

This rustic crostata, or Italian tart, is the perfect way to savor the distinctive flavor of apricots. Blackberries add a touch of sweetness to this beautiful dessert, which makes a memorable ending to dinner with friends.

 

Follow our how-to tips for making a galette, the crostata’s French cousin, in this post.

 

Free-Form Blackberry-Apricot Tart

 

For the crust:

2 cups unbleached all-purpose flour, plus more for dusting

1/2 tsp. granulated sugar

1/4 tsp. fine sea salt

3/4 cup cold unsalted butter, cut into 1/2-inch dice

1/3 cup ice water

 

1 lb. fresh apricots, pitted and quartered

1 cup blackberries

2 Tbs. unbleached all-purpose flour

1/3 cup firmly packed light brown sugar

Pinch of freshly grated nutmeg

1 tsp. unsalted butter, cut into small pieces

1 Tbs. half-and-half or whole milk

 

To make the crust, in a food processor, combine the flour, granulated sugar and salt and pulse to mix. Scatter the butter cubes around the bowl and process just until the mixture resembles coarse crumbs. With the motor running, drizzle in the ice water and process just until a ball of dough begins to form. Turn the dough out onto a lightly floured work surface and pat it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the dough from the refrigerator about 20 minutes before you plan to roll it out.

 

Preheat the oven to 375 degrees F. In a large bowl, combine the apricots and blackberries. In a small bowl, stir together the flour, brown sugar and nutmeg and sprinkle over the fruit. Fold in gently.

 

On a lightly floured work surface, roll the dough out into a 15-inch round. Carefully transfer the dough round to a large baking sheet. Pile the fruit mixture in the center, leaving a border of about 2 inches free of fruit. Dot with the butter. Fold up the edges of the dough to create a pleated border, partially covering the fruit. Brush the crust with the half-and-half.

 

Bake the crostata until the crust is golden brown and the exposed fruit is browned in spots, 30 to 35 minutes. Cut into wedges and serve warm. Serves 6.

 

Like this recipe? See more of our favorite Summer Fruit Desserts.

One comment about “Free-Form Blackberry-Apricot Tart

  1. Cherry Crostata – Healthy Dessert Idea | WHOLE LIVING WEB MAGAZINE

Leave a Reply

Your email address will not be published. Required fields are marked *