Daybreak Delights: Honey Poached Apricot Tart

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Honey Poached Apricot Tart


1 cup water

½ cup honey

2 strips lemon zest

4 apricots, pitted and sliced


Tart and Filling

flour for the work surface

1 8-ounce sheet frozen puff pastry, thawed

1 large egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

¼ cup heavy cream

½ teaspoon grated lemon zest

3 tablespoons confectioners' sugar



To poach apricots, in a small saucepan, bring 1 cup water, ½ cup honey, and 2 strips lemon zest to a boil. Add 4 apricots (pitted and quartered) and transfer to a medium bowl. Refrigerate until cool.


Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.  Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.


Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.  Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar. Spread the cream cheese mixture evenly within the borders of the pastry. Arrange the poached apricots in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.  Serve immediately


Old Fashion Peach Cobbler

Aug 8



8 peaches (about 2 ½  pounds), cut into ½ -inch-thick wedges

½ cup sugar

1 ¼ cups plus 2 tablespoons all-purpose flour, spooned and leveled

6 tablespoons cold unsalted butter, cut into pieces

1 teaspoon baking powder

¼ teaspoon kosher salt

2/3 cup heavy cream

vanilla ice cream, for serving




Heat oven to 350° F. In a bowl, toss the peaches with ¼ cup of the sugar and 2 tablespoons of the flour; transfer to an 8-inch square baking dish.

In a food processor, combine the remaining 1¼ cups flour and ¼ cup sugar with the butter, baking powder, and salt. Pulse until coarse crumbs form. Add the cream and pulse just until moistened (the dough will be slightly sticky). Drop spoonful’s of the batter onto the peaches.  Place the baking dish on a rimmed baking sheet and bake until golden brown and bubbly, 50 to 60 minutes. Serve with vanilla ice cream, if desired.


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