This apricot tart takes advantage of the fact that thin-skinned apricots need no peeling, so it’s easy to cut picture-perfect halves. Use perfectly ripe apricots, not too soft and not too hard.

Juicy, sweet and delicately tart, apricots are one of the jewels of summer. And it doesn't just shine in compotes: in salads, tarts, mousse or even as an aperitif, it can do it all. To inspire you in ...

While not monogamous, my relationship with this almond apricot tart has been long and enduring. I’ve been making it for over 20 years, and it never fails to please me. A tender shortbread crust ...

Get creative and show off your favorite sweet or savory fillings in a fancy puff pastry frame. For the filling, pour boiling water over apricots to cover; let sit for 5 minutes. Drain apricots, cut ...

Sure, you’ve never had raw apricots before. But odds are you’ve had dried ones in trail mix or granola before. Here, they add a bit of sweetness to the bars, alongside tart dried cherries. Why should ...

This classic French fruit tart recipe is the ultimate French pastry shop dish. A layer of eye-catching, glazed fresh fruits ...

I love to make fruit tarts for the holidays. It provides relief from the puddings, pies, cakes and cookies. My favorite? A strawberry tart with a brushing of apricot jam over a pastry cream-filled ...

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Dried apricots are the secret behind this tart and fruity highball cocktail. Em Warden is the beverage director of The Houston Blacklight, an award-winning modern ...