Honey apricot tarts. Flaky puff pastry topped with juicy apricots, sweet honey, and a hint of thyme. A quick 30-minute summer dessert that’s simple, fresh, and irresistibly delicious.
Why you’ll love this honey apricot tart recipe
These honey roasted apricot tarts are so juicy! Sweet-tart fruit baked on golden, flaky puff pastry and ready in just 30 minutes. They’re the kind of dessert that looks impressive but couldn’t be easier to make.
Think of them as almost two-ingredient tarts: with apricots and puff pastry as the base, I bet you already have the rest (honey, lemon, thyme) in your kitchen. The thyme adds a delicate floral note, while a dollop of sour cream, Greek yogurt, or whipped cream balances the fruit’s sweetness.
Simple, beautiful, and bursting with flavor, these tarts are proof that sometimes the best desserts are the easiest ones.
🔥 Pro tip
Choose apricots that are just ripe, firm enough to hold their shape in the oven, but juicy enough to release their flavor as they roast. For extra shine and sweetness, brush the tarts with a little warm honey right after baking.
How to store honey apricot tarts
- Fridge: Store cooled tarts in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 175°C/350°F for a few minutes to crisp up the pastry or serve at room temperature.
- Freezer: Not recommended, as puff pastry tends to lose its flaky texture once thawed.
Variations
- Swap the fruit: Peaches, plums, or nectarines work beautifully in place of apricots. Just slice them thinly so they bake evenly.
- Change the flavor: Instead of thyme, try rosemary for a more savory twist, or add a pinch of cinnamon or cardamom for warmth.
- Sweeten it up: Use maple syrup or agave instead of honey for a different kind of sweetness.
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Honey apricot tarts
Ingredients
- 9 ounces pure-butter puff pastry - (1 sheet) thawed if frozen
- 5 apricots - ripe, pitted and cut into wedges
- 1 tbsp honey
- 1 tsp lemon juice
- 1 tsp fresh thyme leaves
- 1 egg - beaten with 1 tsp milk (egg wash)
- coarse sugar - for sprinkling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the apricots, honey, lemon juice, and thyme. Toss gently to coat.
- Cut the puff pastry sheet into twelve 3-inch squares and arrange them on the prepared baking sheet.
- Top each square with apricot wedges, leaving about a ½-inch border around the edges. Brush the edges with the beaten egg wash and sprinkle with coarse sugar.
- Bake for 18–22 minutes, or until the pastry is puffed and golden brown.
- Let cool slightly, then serve warm with sour cream, Greek yogurt, or whipped cream.
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