Apricot Raspberry Tart

It's apricot season in Utah!

Apricots are part of the culture in these parts. We even have a children's song about apricot trees. It seems like every yard except ours has an apricot tree. This, of course, is perfectly fine by me because neighbors are usually happy to share, and I don't have to clean up any rotted fruit off the ground.

A friend posted on Facebook they had a tree full of ripe apricots free for picking. So, I went over and picked enough to make apricot pineapple jam* and this recipe for apricot raspberry tart. I wanted to make this tart for three reasons:

1. I'm not sure I have ever used the tart pan that's been in our cupboard for I don't know how long. It's finally time.
2. I also picked up some great looking raspberries at the farmer's market.
3. This tart reminds me of the apricot desserts I sampled last year in Austria. An area just outside Vienna is famous for its apricots. One word—amazing.

As long as you have a food processor, this recipe is easy. If you don't have one, use canned almond filling instead.

And as an added bonus, here is some music to motivate you to try this tart. The first song is the song mentioned above, "Popcorn Popping on the Apricot Tree," followed by two variations. Enjoy and happy baking! (If the widget doesn't appear, I apologize. Grooveshark has been having problems lately.)

*This is one of our family's favorites, and I'll post the recipe soon.

This dessert makes summer sweet!

Cool Van Gogh plate, don't you agree?

Apricot Raspberry Tart

Ingredients:

• 1 9-in. unbaked refrigerated pie crust
  
• 1 cup slivered almonds
  
• ¾ cup sugar
  
• ¼ cup butter
  
• 1 Tbsp. flour
  
• 1 egg
  
• 2 Tbsps. cream or half and half
  
• 1 15-oz. can apricot halves, well drained or approximately 8 fresh apricots
  
• 1 cup fresh raspberries
  
• 1 Tbsp. sugar
  
• 2 Tbsps. apricot preserves
  

Preheat oven to 400˚. Press crust onto bottom and up sides of an ungreased 9-in. round tart pan with removable bottom. Bake for 8 minutes.


In a food processor, finely chop almonds. Add sugar, butter, flour, and egg. Process until well mixed. Spread mixture evenly into partially baked crust. Arrange apricots and raspberries. Sprinkle 1 Tbsp. sugar over tart. 

Bake for 30 to 40 minutes until crust is lightly browned. Cool completely.

Microwave preserves for 15 to 30 seconds or until melted. Brush tart with melted preserves.


Serve with whipped cream, if desired.