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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.


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

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.
Preheat oven to 350 degrees Fahrenheit.
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.
Chill in freezer for about five minutes.
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.
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.
Serve at room temperature with vanilla ice cream, fresh whipped cream … or as is.