Saturday, July 18, 2015

Rustic Apricot Cherry Tart

What's not to like about Lepp Farm Market?  They select the best B.C. gourmet foods and feature farm-fresh vegetables and fruits from their Okanagan orchard and local growers...along with the beef, pork and poultry raised on their family farm.They also have fabulous cooking classes in their shop...and partner with local charities to make a difference in our community.  So I clicked 'like' on their facebook page a long time ago...and love seeing their updates on a regular basis.  Last week they featured a cherry studded apricot galette that made my mouth water.  It just so happened that we received a gift of fresh apricots and fresh cherries from an Okanagan farm that very morning.  Good idea.  Good timing!  I set about to make a rustic apricot tart for dinner that night.  It was a hit!  And so I will share my method with you today.


  • Pastry for a single crust pie.  (Prepare your favorite or use purchased pastry. I like to make a large recipe of pie dough (click for recipe) and store the discs in the freezer to use at a moment's notice.) 

  • 3 cups apricots, sliced  (about 10 -12 apricots) pitted and sliced
  • 8 pitted cherries, sliced in half
  • 1/3 cup (50 g) sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon minute tapioca for thickening 
  • 1 teaspoon cornstarch
  • 1 egg
  • 1 teaspoon milk 
  • coarse sugar

  1. Pre-heat oven to 375°F.
  2. Roll disc of pastry into a large, thin circle.  (Ragged edges are just fine!)
  3. Carefully transfer the pastry onto a large parchment lined cookie sheet.  (The simplest way of doing this is to roll it onto the rolling pin, and then unfurl it onto the cookie sheet.)
  4. Put the sliced apricots in a bowl and add the sugar, lemon juice, tapioca and cornstarch.  Gently toss to combine.
  5. Spoon apricots onto the center of pastry circle and spread out evenly to within 2 1/2 inches of outer edge. Arrange top apricot slices evenly and accent with cherry halves .
  6. Fold the edges of the pastry over the outer edge of the fruit. Pat slightly to keep it in place.
  7. Whisk together the egg and the cream for the egg wash. Gently brush egg wash over outer edge of the crust (not you will only need a small amount of the egg wash). Sprinkle with a little coarse sugar.
  8. Bake for 40 - 45 minutes, covering with foil for the final 15 minutes if it is getting too dark.  

Simple, appealing...

...and so tasty!
If you need any inspiration in the cooking department, check out the recipe section of Lepp Farm Market's web page...or click 'like' on their facebook page and be inspired daily.


  1. Beautiful, Judy ... I love apricots and this is such easy, impressive-looking dessert to serve for company - or just me and hubby!
    One personal tip - I would roll the pastry on the parchment and then easily lift the parchment with the pie onto the cookie sheet.

  2. A rustic beauty! I will try this with the apples from my apple tree...

  3. That looks so good Judy! Perfect recipe for using all this wonderful "in season" fruit!

  4. I am extremely impressed along with your writing abilities, Thanks for this great share.