Apricots, members of the rose family, are also known as Armenian plums. They are less tart than plums and perhaps that is why Luther Burbank thought to hybridize apricots with plums to get a sweeter ...

This apricot tart takes advantage of the fact that thin-skinned apricots need no peeling, so it’s easy to cut picture-perfect halves. Use perfectly ripe apricots, not too soft and not too hard.

Sure, you’ve never had raw apricots before. But odds are you’ve had dried ones in trail mix or granola before. Here, they add a bit of sweetness to the bars, alongside tart dried cherries. Why should ...

While not monogamous, my relationship with this almond apricot tart has been long and enduring. I’ve been making it for over 20 years, and it never fails to please me. A tender shortbread crust ...

Have you ever noticed how the everyday food world is divided into cooks and bakers? There are cooks who, when asked to replicate a recipe, can answer only, ?Well, you take a pinch of this and a dash ...

Tarts are the perfect fusion of simplicity and elegance. A well-balanced crust with just the right filling, be it bright fruit, rich chocolate, or creamy custard—makes every bite feel thoughtfully ...

Get creative and show off your favorite sweet or savory fillings in a fancy puff pastry frame. For the filling, pour boiling water over apricots to cover; let sit for 5 minutes. Drain apricots, cut ...

This simple, sweet cake is studded with juicy, tart apricots and served with a tangy labneh whipped cream. Frozen apricot halves will work when fresh are unavailable, as will many fruits as the ...

Cookbook author, chef and proud Midwesterner Amy Thielen said something on her radio show, “Ham Radio,” that rang true to me. In the winter, heartland cooks delve into recipes or cookbooks to decide ...