Apricot-Raspberry Lattice Tart

Just as gold and red go together, so do apricots and raspberries. Plant them in a tart shell and top them with a lattice, and you have the equivalent of a Chanel suit—an understated bit of irrefutable pizzazz.

With the prebaked shell and the ingredients on hand, the tart can be assembled shortly before dinner and served warm.


  • 5 cups pitted fresh apricot halves (about 2 pounds)
  • 1 tablespoon unsalted butter
  • Finely grated zest of 1 scrubbed lemon
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 cup raspberries
  • Prebaked Tart Shell, partially baked
  • Dough for Lattice Top


  1. Preheat the oven to 350°F. Move rack to the top third of the oven.
  2. In a heavy, non-aluminum saucepan, combine the apricot halves, butter, lemon zest, and ¼ cup of the sugar. Cook over medium heat, stirring occasionally, until the fruit is wilted and soft, 6 to 7 minutes. Strain the apricots, discarding the juices.
  3. Transfer the cooked apricots to a mixing bowl. Combine the cornstarch and the remaining ¼ cup sugar, stirring to blend. Sprinkle over the apricots, add the raspberries, and toss gently to mix. Pour the filling into the tart shell and spread the fruit in an even layer. Lay the lattice strips on top of the fruit as directed in Step 2 of lattice recipe below.
  4. Bake the tart until the lattice strips are lightly golden and the fruit filling is bubbling, 45 to 50 minutes. Remove to a rack to cool, pressing up gently on the tart base to break the sugar seal before it sets.
  5. Serve warm or cool.