Fruit tarts are stunning desserts that look like they should be in a French patisserie window but that can also be easily made at home. This Apricot and Strawberry Tart is a super simple tart recipe made with frozen puff pastry dough, sliced fresh fruit, and some apricot jelly for a shiny glaze.
I’m not sure I’ve ever eaten fresh apricots. I realize this sounds completely ridiculous but it’s true.
Actually, it was true up until a few weeks ago when I made this apricot and strawberry tart. It was supposed to be an apple galette but since apples are out of season and the King Arthur Flour kitchens ended up with a crate full of the most luscious apricots ever, we made apricot and strawberry tarts at Blog and Bake instead.
And boy, after cinnamon raisin scones, jammy bits muffins, pain au chocolate, sweet potato gnocchi, endless amounts of Vermont cheddar cheese, and so much more fabulous food than I can describe, a perfectly ripened apricot hit the spot for all of us.
Well, I guess I should preface that by saying that whatever was leftover after we made these tarts with more butter, sugar, and flour really hit the spot.
The fruit tarts though, are pretty spectacular pieces of work. We did actually make our own puff pastry dough which I’m sure took them to another level (and I do plan on sharing this recipe after I make it again because I didn’t get very many photos when I made it at Blog and Bake, thank you floured hands). But I know frozen puff pastry will work just as well here.
Baking at a High Temperature
Baking this tart at 400° F allows for the apricots and strawberries to break down, soften, and intensify in flavor. And these jammy fruits, aside from the homemade puff pastry dough, was what makes this tart so special.
This higher than normal baking temperature also ensures that the butter doesn’t leak out of the tart as it melts. Just like with an all butter pie dough, a high temperature helps the dough to create flaky layers as the water in the butter quickly evaporates.
Baking at a lower temperature causes the butter to simply melt before the water can start to evaporate in the hot oven.
It’s the contrast between juicy fruit and flaky crust that I love so much and I’m so thrilled to have been able to share my proud achievement with Kyle the night I returned home.
Though, I’m sure he only took it as being anything homemade after 3 days of grubbing from the fridge and pantry on his own. 🙂
More Fantastic Fruit Tart Recipes
- Peach Cream Cheese Tart
- Maple Glazed Rustic Apple Tart
- Vanilla Spiced Caramel Pear Tart
- Italian Plum Tart
- French Strawberry Tart with Pastry Cream
- 1 sheet puff pastry dough, thawed
- 2 fresh apricots, washed, pitted and sliced into ¼-inch pieces
- ½ cup sliced fresh strawberries
- 2 tbsp sugar
- Ground cinnamon (optional)
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- On a lightly floured board, roll out the puff pastry dough to ¼-inch thickness. Trim the edges to form a 14x14-inch square, reserving the scraps to create an extra-tall border on the tart, if desired. You can also twist the scraps into spirals and roll them in cinnamon-sugar before baking on the same baking sheet as the tart.
- Transfer the square to the baking sheet and layer the apricots and strawberries out over the dough, in any design you choose, leaving a ½-inch border on all sides. Sprinkle on all of the sugar then lightly sprinkle the cinnamon over the fruit.
- Bake for 20-25 minutes or until the edges are nicely browned and the fruit is well-softened. Serve warm or at room temperature with a scoop of ice cream, a dollop of whipped cream, or by itself because it's so good that you really don't need any accompaniments for it.
a loose adaptation of the King Arthur Flour Apple Galette (published with permission)
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 126mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 1g
This nutritional information should not be considered medical advice.