Posted on by Deb

Red Velvet Apricot Tarts

Red Velvet Apricot Tarts

Crimson Coated Sunshine

Red Velvet Apricots

“The tarts were wonderful,” said Abra. “I left one for you.”

East of Eden, John Steinbeck

Inspiration

Huddled in their plush crimson coats the Red Velvet Apricots were unceremoniously heaped in a pile at the grocery store. Cloaked in mystery, there was no visible clue of their flamboyant split personalities of apricot and plum. Just as one would expect from those who dare to wear red velvet in late spring the attire was regal and commanding. The plush crimson coat unfurled to reveal an intriguing interior of radiant orange. A splendid spring greeting of crimson coated sunshine tops these sumptuous little tarts.

Essentials

Red Velvet Apricots are a hybrid of an apricot and a plum called an aprium. Apriums are 75% apricot and 25% plum. Red Velvet Apricots taste like a tangy apricot but are juicy like a plum. The Red Velvet exterior is softer and has a mellower flavor than a plum.

Red velvet ribbon

The creamy cheese filling offers an indulgent richness that cradles the zesty Red Velvet Apricots in these faintly sweet tarts. Other types of apricots or plums could also be used in this recipe. Use pie crust or Pate Brisee dough to line the individual tart pans. I used half of this recipe and froze the remaining dough to use later. Removing the pit from the Red Velvet Apricots takes a smidgen of patience as the magnificent orange flesh holds fast to the pit. With a sharp knife the pit can easily be cut free.

Making tart dough

Ingredients
4 Red Velvet Apricots
8oz goat cheese
8oz light cream cheese, softened
2 eggs
1/4t salt
1/3C + 4t honey
1 lemon, zested
1T lemon juice
4t Demerara or brown sugar
1/2 recipe Pate Brisee

Red Velvet Apricots

  1. Heat the oven to 375°. Line a sheet pan with parchment.
  2. Cutting around the seed, carefully cut the Red Velvet Apricots in half along the seam. Gently cut out the seed of each apricot.
  3. In the bowl of a stand mixer beat the goat cheese until it begins to break up into pieces. Add the cream cheese and mix until combined and there are no visible lumps. Add the eggs one at a time, combining throughly. Mix in the salt, 1/3C honey, lemon zest and juice.
  4. With a floured rolling pin, on a lightly floured work surface roll out the dough approximately 1/8″ thick. Measure, cut and line the tart pans with dough. Gently push the dough down into the contours of the tart pans without stretching the dough. Trim away any excess dough from the tops of the tart pans. I used eight, 4″ tart pans with removable bottoms. Fill each tart pan 3/4 full with the goat cheese filling and place half an apricot, cut side up, in the middle of the tart. Drizzle the remaining honey on top of the apricots and then top with a sprinkle sugar.
  5. Place the individual tart pans on the prepared sheet pan. Bake for 25-30 minutes until the crust turns golden and the cheese filling is set around the edges of the tart. Cool for 20 minutes before removing the tarts from the pans.

Freshly-baked Red Velvet Apricot Tarts

Freshly-cut Red Velvet Apricots

34 Replies to “Red Velvet Apricot Tarts”

  1. Deb, So sorry for the late response to such a beautiful post. Apricots are one of my favorite fruits and Red Velvet top the list. I first discovered them last year at my local farmers market. I made jam with some and enjoyed most right out of hand. Can’t wait to pick up more this summer. Your photographs are so lovely and enticing. Oh what I would give to be enjoying one of those tarts right now.

    1. Thank you so much for the lovely comment Mary! I haven’t seen any more “velvet” apricots since I purchased the Red Velvets. I would love to find the black or blue velvets!

  2. I’ll bet the tarts taste all the better with the adorable spoons in the first photo – cute, cute, cute! Well done, as always, with your inspiring photos and recipes, Deb.

  4. Deb, you are an artist in the kitchen, behind the lens and certainly with your words. I am in awe of this beautiful post.

  5. I’ve never had a red velvet apricot — I’m intrigued. These tarts are stunning, and I’m sure insanely delicious!

    1. Thank you for the scrumptious comment Valentina! The Red Velvet Apricots really are little stunners!

  7. Beauties!!! I will be looking for this type of apricots in the market-can’t wait for apricot season and it’s finally here;-) Your tarts are dreamy and with the goat cheese-wow 😉

  10. What a beautiful name for beautiful fruit -a new one for me. We don’t grow apricots here in Scotland (too cool), but I do have a magnificent Victoria plum tree espaliered against my garden wall, catching what Sun we get. When the tree fruits in August I will definitely have to road test this recipe with them. It sounds delightful. And I even have pate brisee in the freezer!

    1. Thank you for the delightful comment Kellie! I am looking forward to seeing your ripe plums in a few months!

  12. Well, thanks for introducing me to these little jewels! Had not heard of them prior. A very sexy looking fruit. 😉 Sounds like they’d be great on their own, but just was good in these tarts.

    1. Thank you for the lovely comment Jacquee! The Red Velvet Apricots are scrumptious all on their own! I just couldn’t resist baking with them!

    1. Thank you for the tasty comment Lynda! The Red Velvet Apricots are little lovlies! I’m looking for Blue and Black Velvet as they ripen later in the summer.

  15. I never saw or heard about these apricots, and they are stunning. I missed regular ones last season, now I have to wait a few months. A tart with goat cheese and these lovely apricots sounds like a perfect match. They look wonderful! and I want to try my hand at adding goat cheese to sweet things.
    About your comment on my post, it´s not the food that kept me up until 5am, it was the party! I made the food the two days before and it was all set up on time. I did a dessert table for a wedding once, and spent one week baking. It´s a matter of organizing yourself and having enough space in your fridge and freezer.

    1. The Red Velvet Apricots are grown in the central valley of California. Their season is short, only two to three weeks. Paula I would never be able to stay awake until 5am after putting together such a fabulous party menu! You are awesome!

  16. What a luscious name for an apricot! Cloudy and cool today, these tarts are already brightening my day and sound perfect with a cup of tea. Once again, the sweets are so tempting and worthy of a bite.

    1. Thank you for the scrumptious comment Orly! It is foggy here as well and I am making bread on the first summer holiday of the year! Picnics and eating in the patio will be another day!

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