My Little Recipe Book
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It looks like the perfect tart Madonna! I wish I were one of those bloggers in France, maybe next year. I have made Chris’s crust and agree with you that it is great. Will have to try this new method. Your whole recipe is perfection.
Penny, the browned butter just takes the crust over the top. I am giddy with my success. 🙂
I hope to get to France someday, ever since I started to blog and realized I was more influenced by my Grand.
This looks delicious! I’m all for trying a pastry technique that isn’t so finicky. We have apricots slowly ripening on our tree and I’m thinking about all the wonderful things I can make with them. This tart is definitely going on my list!
Lorrie, the crust is so easy and you are such a lucky girl to have an apricot tree of your very own. Thanks for stopping by.
Ooh la la, Madonna, I’m so happy that you found the perfect tart recipe. Don’t you just love when that happens? I must try this crust recipe as I’ve never made any with browned butter. Plus that, it sounds soooo easy. Maybe one day, you and I can get to France and take a class.
Kitty, the brown butter just gives it such a nice flavor and it really is easy.
It is an amazing crust, isn’t it? And you found something wonderful to go in it. I love the idea of using mascarpone and with the apricots and drizzle of honey it sounds like heaven!
Thanks for the link too. 🙂
Chris, I am so happy to have found this crust. The browned butter is amazing. I thank you for all the good things you have shared.
This looks amazing. Thanks for sharing.
Michelle, I hope you will give it a try. It is so easy.
This is my kind of dessert, looks scrumptious. The crust is definitely something new for me to try.
Thank you for sharing.
I hope you will try it, the crust is so easy and has such a depth of flavor. Thanks for stopping by and leaving me a comment.
Apricots are one of my favorite fruits, they have such great flavor.
Your tart looks delicious and in combination with pistachios and mascarpone, mmh…say no more- sold!
Daniela, if you like apricots, you are going to love this tart. Thank you for stopping by.
That crust really does sound like something. And the apricots sound perfect! Love apricots in baked things. Often don’t see them used that much, although lately I have been. Thank goodness for that! They’re really wonderful. As is this tart — thanks.
John, each ingredient receives a treatment that maximizes the flavor from the browned butter, to the caramelized apricots, to the toasted pistachios, not to mention the mascarpone which is so much better than Philadelphia cream cheese. I learned a lot from this recipe.
Oh, the crust does sound fantastic! I love stone fruit season and this is a lovely way to celebrate it. Apricots are going on the shopping list 😉
Susan, I am really happy with the browned butter technique. If you try it I hope you will let me know your thoughts. Thanks for stopping by, I am always thrilled when good cooks have a positive comment.
I’m drooling right now! This looks so good. Pinned and tweeted. Thank you for bringing this to our party and we hope to see you on Monday at 7 pm. Lou Lou Girls
What a beautiful dish! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
This would be a delicious Apricot Tart. I really appreciate you sharing this awesome recipe with Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
Miz Helen
I love hearing the words, “It’s the best I ever ate,” because I know that’s a recipe for me. I can’t wait to try your apricot tart!
Oh this looks so good! I have never made a tart before but it’s on my list of things to make. Do you think peaches would substitute well? I have a surplus of them on my peach tree!
First of all please make the crust. It will give you confidence as a cook. As for the peaches they are pretty juicy so I am not sure. May I suggest you look at my plum or peach tart I made previously.
I would of course make the crust. I’ll check out the other tarts!