With summer fruit readily available lately, we’re bringing you a favorite fruit tart. The Not Too Sweet Apricot Raspberry Tart (Gluten Free) is just as its name implies, but with all the delicious summer flavors. The summer apricots are so wonderful in flavor in this tart. Sometimes it seems that this little stone fruit is underrated and underused.
I love apricots and could eat them by the bushel! Whether they are eaten sliced or like an apple, in a fruit pie or tart, in jam or preserves, or even dried, the flavor is so unique compared to other fruits.
Lately I’ve been focusing more attention on these little fruits. Now sometimes, though, I get excited when I purchase them at the market and get them home to find them unripened! It’s horrible how early fruits are picked recently. So, you may need to set them in a bowl to ripen once you bring them home. Being still near the beginning of the season, they should be sweeter and riper in the stores soon. Last year after a few weeks they seemed quite good.
Use another stone fruit if desired
You could choose another stone fruit to use in this Not Too Sweet Apricot Raspberry Tart (Gluten Free) if you can’t get ahold of ripe apricots. I did this very thing yesterday for the second tart I made. Using ripened nectarines, blueberries, and raspberries gave the tart a much different taste. It’s also definitely not as sweet, because apricots are naturally sweet (when fully ripened). Just change the tart name if you omit the apricots!
Substitute in a gluten pie crust if desired
Make our Not Too Sweet Apricot Raspberry Tart (Gluten Free) with a wheat flour pie crust if you choose. Just follow the same directions and be sure to cover the edge with foil if it’s browning too much. I like using either Whole Foods Wholly Wholesome Gluten Free Pie Shells 14.9 oz or making my own gluten free pie crusts.
Simple Gluten Free Pie Crust and Mini Galettes is an easy pie crust recipe to use. It also makes two crusts as needed in this Not Too Sweet Apricot Raspberry Tart (Gluten Free) recipe.
Make these tarts into galettes.
Another option that’s very easy is to make these tarts into galettes. If you want to make them into galettes, just invert the pastry disc onto a parchment lined baking sheet. Add the fruit, leaving a 2 ½” edge around the diameter. Then top with the cornstarch and sugar mixture. Next add the lemon over the fruit. Fold the pastry dough sides toward the center, pleating like an accordion. There should be a hole at the center. Add the butter pieces to the hole. Brush the pastry dough with milk. Sprinkle it with coarse sugar. Then bake for 35-45 minutes in a 400 degree oven.
Make a design with the fruit or simply scatter
These tarts are pretty if the fruit is in a pattern, but it’s also not necessary. If you rather, just toss the apricots in and scatter the raspberries on top. It will still be pretty because of the colors. The taste will be the same!
Don’t forget to sprinkle the cornstarch mixture over the top and brush or sprinkle with lemon juice. Then simply bake for 40-45 minutes in a 400 degree oven. Cover the edge with foil strips or pie edging strips if browning too much.
We think this Not Too Sweet Apricot Raspberry Tart (Gluten Free) is best served with sweet maple whipped cream or your favorite vanilla ice cream. Yesterday I also tried the tart with a sweetened whipped cream that I’d added dehydrated raspberries to. That was a delicious compliment to the tart!
Enjoy!
Not Too Sweet Apricot Raspberry Tart (Gluten Free)
Equipment
- parchment paper to roll out crusts
- 2 8 or 9" pie plates
Ingredients
- 2 pie crusts (unbaked) of your choice, gluten-free if desired
- 1 lb ripe apricots, pitted and thinly sliced
- 9-10 ounces raspberries, rinsed and dried
- ½ small lemon, juiced
- ¼ cup sugar or organic cane sugar
- 1 tbsp Argo cornstarch, gf or substitute 2 tbsp tapioca starch, gf
- 1 tbsp butter, broken into pieces
Instructions
- Roll out each pie crust disc between parchment, using a small amount of gluten free 1 to 1 flour or other gluten free flour. Invert each into the pie dishes. Cut the excess dough off just over the edge. Fold inside and pinch lightly with your thumb or forefinger, just below the top of the dish. (If using gluten-free, refrigerate for a half hour to an hour).
- Preheat the oven to 400 degrees, with the rack in the center.
- Divide the fruit in half. Decorate the tarts in a pattern if you like. Or just toss the apricots in and scatter the raspberries on top.
- Combine the sugar and cornstarch. Sprinkle over the tarts, dividing evenly between the two.
- Brush or sprinkle the lemon juice over the tarts, covering the cornstarch sugar mixture as much as possible. Next add butter pieces scattered on top. Bake tarts for 40-45 minutes, coverering the edge with foil strips or pie edging strips if browning too much.
- Cool slightly or completely before serving. Serve with sweetened whipped cream or vanilla ice cream.
