Strawberry Apricot Tarte (GF)

Strawberry Apricot Tarte

Are you looking for an easy and healthy sweet treat? You can create this strawberry and apricot tarte in no time. Modified from one of my favorite cookbooks, French Provincial Cuisine by Christian Delu (1981), this quick, easy, and light tarte will satisfy your craving for sweet summer fruit.

Ingredients:

• Ready made pastry crust (I’m using a frozen gluten-free crust)

• 1 cup of cut, fresh strawberries - cut into halves or thirds, keeping the size similar

• 1 cup of cut, fresh apricots - cut into pieces, similar in size to the strawberries

• 3-4 heaping tablespoons of unsweetened jam, apricot or strawberry

• Whipped cream, non-dairy or dairy - optional

Directions:

Preheat the oven to 350 degrees.

If using a frozen gluten-free pastry crust, heat the pastry crust before adding fruit for 10-15 minutes at 350 degrees. This step minimizes a soggy gluten-free crust.

Cut the fresh apricots and strawberries into similar size pieces, the smaller the size the quicker the cooking time. The original recipe calls for apricots halved and strawberries whole with the tops off, but I enjoy smaller pieces for quicker cooking and easier eating. If you want beautiful presentation, then go with larger pieces.

Add the cut fruit into the cooked pastry crust and spread the jam over the fruit.

Bake the tarte for about 30 minutes at 350 degrees.

Eat warm and top with whipped cream.

If there’s any left over (not likely), store in the refrigerator. It’s delicious cold too!