Herding Apricots

Posted by on Jun 28, 2013 in Desserts | 2 comments

Herding Apricots









We have an apricot tree.  It is planted on a side yard next to our lovely Meyer lemon tree surrounded by fragrant lavender and blooming gardenias.


Apple Tree with Red Fruit Modern Asian Landscape Tapestry Throw

--Delectably Yours, Home Interiors and Decor

Adjacent to the apricot and lemon trees stands a Fuji apple espaliered against a wall like a Japanese tapestry.








Most years MP thins out the emerging fruit to secure more space on each branch.  This spring he skipped the thinning; and boy-oh-boy do we have apricots—lots of apricots.  Even after sharing fruit with birds, thieves, and neighbors we are on hourly apricot watch.

MP picked fruit every morning all week and has pounds blanched and vacuum packed before I open my eyes.

I know the most likely answer to this dilemma is to make jam but I don’t have the patience to boil jars and pack them.

Oh but wait…

Apricot Crostata is my kind of dish of the day.






The recipe for the pastry is on this post from last year.









Instead of placing the pastry in a pie dish; roll it out on a parchment lined sheet pan.  

Seal the crust with egg wash.








Quarter the apricots and mix with sugar, cornstarch, salt,








lemon zest, and a squeeze of juice.








Pile the fruit into the center of the pastry.








Lift the border and pleat the pastry around the fruit; brush it with remaining egg wash; dot with butter.  For extra crunch you may sprinkle the top with raw sugar.

























On my way out to herd apricots--wouldn't mini apricot crostata's be too, too divine?

Apricot Crostata


  • Pastry for a single pie
  • 1-1/2 pounds fresh apricots, pitted and quartered
  • 1/3 cup sugar
  • 2 Tablespoons cornstarch
  • Pinch of salt
  • 2 teaspoons fresh lemon juice
  • Lemon zest
  • 1 Tablespoon butter
  • 1 egg yolk lightly beaten with a teaspoon of water
  • 1 Tablespoon Turbinado sugar


  1. Preheat the oven to 425 degrees F.
  2. Roll pastry into a 12 inch circle. Brush the crust with egg wash.
  3. Combine apricots with sugar, cornstarch, salt, lemon juice, and lemon zest. Pile the apricots into the center of the crust leaving a 2 inch border.
  4. Gently fold the border over the apricots pleating it to enclose the filling.
  5. Dot the top with butter, turbinado sugar, and brush the border with remaining egg wash.
  6. Bake the crust for 15 minutes. Reduce the heat to 350 degrees F. and bake an additional 15 minutes or until crust is golden and the fruit is bubbling.
  7. Allow to cool or serve at room temperature.
  8. Serves 6
  9. © Copyright 2013 Peggy Barrett Lunde
  10. All Rights Reserved
  11. http://cococooks.net/



  1. 6-28-2013

    Peggy once again thank you so much for this looks and sounds wonderful!!!!

  2. 6-28-2013

    Yummy! Now on the hunt for fresh apricots. Sounds perfecto!

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