Make Ahead
Summer Apricot Basil Tart
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3 Reviews
Anna G.
August 16, 2014
This tart was an amazing way to use fresh apricots. It presented beautifully and refroze well--the iced apricots were actually nice! The recipe doesn't specify that the raw nuts need to be soaked for at least 30 minutes before use, so be sure you do that before you begin. I also added lemon zest to the filling, and used lemon juice (and zest) instead of orange to glaze the fruit, with lovely results. The more basil, the better, and the filling was quite sweet so don't be afraid to use less honey. Thanks for a great recipe!
Claire R.
August 16, 2014
Wonderful! I'm so glad you enjoyed the recipe. I think the sweetness of the filling definitely depends on how ripe and juicy your apricots are. Mine were more on the tart underripe side, hence the extra honey - but the juicier the better, so great note on modifications here! Be sure to check out the recipe video, too :) http://vimeo.com/97675086
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