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Apricot and Blueberry Tart Recipe

The combination of soft, baked apricots and blueberries plus crisp, buttery crust paired with bright and refreshing Sparkling Wine tastes like a perfect summer day. A natural with Iron Horse Summer’s Cuvee. No apricots or blueberries? This summer fruit tart recipe is also forgiving — use whatever fruit you love. Makes a 9-inch tart.

Ingredients

1 1/2 lbs apricots
1 pint blueberries
1/4 cup sugar
1 Tbsp Sparkling Wine (just a sip out of the bubbly you are going to serve)
1 tsp Cointreau
Zest from half lemon
A few drops of fresh squeezed lemon juice
2 Tbsp unsalted butter, at room temperature, cut into bits
1 9″ disk of your favorite tart dough, preferably all butter
A bit of flour for sprinkling
1 large egg, beaten with a tsp water and a Tbsp milk or cream
9″x 2″ glass pie dish (or make as a galette)
Parchment paper

How To Make

1
Wash and cut apricots into halves. Wash and sort through blueberries. Place both in a large bowl. Sprinkle with sugar, add Sparkling Wine and Cointreau, lemon zest, a squeeze of lemon juice. Gently toss. Allow fruit mixture to sit for about 15 minutes.
2
Preheat oven to 350 degrees Fahrenheit.
3
On a clean surface, roll out the tart dough, slightly dusted. Carefully drape the tart dough onto the pie dish. Flute the edges and piece the bottom in a few places with the tines of a fork. Add the fruit mixture, packing it in with the back of the spoon until full. Dot with the butter pieces.
4
Chill in freezer for about five minutes.
5
When ready to bake, brush the edges of the tar with the egg “wash”. Set the tart on a sheet pan, lined with parchment paper. Bake for about 40 to 45 minutes, until crust is deep golden brown.
6
Some of the juices will escape, just spoon back over the tart. Set on baking rack to cool completely on the sheet pan or windowsill with a nice cool breeze coming through.
7
Serve at room temperature with vanilla ice cream, fresh whipped cream … or as is.