French Apricot/Plum and Berry Tarts

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Depending on what’s in season, this recipe can be made with any combination of stone fruit and berries.


  • 1 standard recipe pie crust or one roll-out crust
  • ½ pound plums, apricots or nectarines
  • ½ pint black raspberries, red raspberries or blackberries
  • 1 egg plus one egg yolk
  • ½ cup sugar
  • ½ cup almond meal
  • 1 tablespoon brandy or fruit liqueur
  • 3 tablespoons butter, melted


  1. Preheat oven to 350 F.
  2. For the filling, whisk together egg and egg yolk. Add sugar, almond meal, brandy/fruit
  3. liqueur and melted butter. Stir until combined.
  4. Cut the stone fruit in half, remove pits and then cut each half into ½ inch thick slices.
  5. Make crust according to directions. Stretch crust out onto 11-inch tart pan or for a
  6. thicker pie, use a 9-inch pie pan.
  7. Spread filling mixture onto piecrust.
  8. Top with fruit in a circular pattern.
  9. Bake approximately 45 minutes at 350. Serve warm or cold, for dessert or breakfast!