Easy Apricot and Blueberry Tart
With no top crust and no fussy crimping, making this rustic tart is easier than pie.
Why This Recipe Works
The key to making a perfect summer fruit tart centers on a pliable but flaky crust. We used the food processor to swiftly cut cold butter into flour and then stirred in ice water by hand to avoid overworking the dough (which would have rendered it tough). To limit the amount of liquid drawn out of the fruit by the sugar we added to sweeten the filling, we tossed the filling ingredients together just before assembling and baking the tart. We loved the color contrast of dark blueberries and vibrant orange apricots. Mixing tart apricots with tart-yet-sweet blueberries created a perfect flavor balance.
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