Summer fruit begs to be baked – no matter how warm it is outside sometimes! This apricot tart is my latest venture into summer baking and it DOES NOT disappoint.
When I shared that plum compote recipe a few weeks ago, I talked about how plums can be almost painstakingly tart. But then you wait them out til they’re perfectly ripe and you have delectable fruit perfection on your hands.
Though not quite as ‘severe,’ apricots can be too tart to enjoy before turning ripe as well. Luckily they don’t take as long. But with how tasty this apricot tart is, I may have a hard time waiting it all out…
Tarts come in all shapes and sizes. I usually think of a thick butter crust, but with how soft summer fruit gets when cooked, the thin, slightly crispy phyllo dough is kind of my new thing. The combinations of textures really makes this delectable (especially with ice cream on top)!
And the beautiful color of these apricots just screams happiness, doesn’t it?!
I love that the phyllo dough takes pretty much no work to assemble! By not brushing every single layer with butter and spices, it actually comes together quickly as well. Not to mention the tart base then isn’t overwhelmingly sweet.
Then just top with apricot slices, honey, and hazelnuts. And ice cream isn’t a bad idea either…
And if we’re being totally honest, which I usually am… If there are any leftovers, I’d have a piece of this for breakfast the next morning!
Can You Use Other Fruits?
So, yes you can use other fruit in this recipe. You’ll want to make sure the slices are thin like these apricots. Also, it wouldn’t hurt if the fruit isn’t overwhelmingly soft and ripe – you’ll get too much liquid in the baking process!
Can you Use Other Nuts?
Not surprisingly. Yes to this too. Almonds, pecans, pistachios, and walnuts (roasted or raw) would be great. But I’m super partial to the hazelnuts for flavor, crunch, and fanciness (totally a word!).
Want some more summer dessert inspiration? Try this strawberry compote sundae, super easy cherry sorbet, bbq pound cake with cherries (yep, on the grill!), raspberry shortcake trifles, hawaiian rice krispie treats, and mini s’mores tarts (baked inside)!
Check out all of my summer recipes as well, including a list of what’s in season right now and year round!
- 1 package of prepared phyllo dough 1 roll from a two-roll box
- 4 tablespoons unsalted butter
- ¼ cup sugar
- 5 – 6 small apricots pitted and sliced
- ¼ cup chopped hazelnuts
- ¼ cup warm honey
- ice cream for serving optional
- Preheat the oven to 350 degrees Spray a quarter sheet pan with non-stick cooking spray.
- Lay about 4 sheets of the phyllo on the sheet pan. Brush with lightly with butter and sprinkle with sugar. Continue this process, layering about 4 sheets with butter and sugar, until you have stacked all the sheets on the pan.
- Spread the top generously with the remaining butter and sprinkle with the remaining sugar. Arrange the apricot slices over the tart.
- Bake for about 30 minutes, until the phyllo is golden brown and the apricots are soft and darkened around the edges.
- Sprinkle with hazelnuts, drizzle with honey. Slice and serve warm. Top with vanilla ice cream if desired.