Apricot Boysenberry Tarts

During that brief moment at the farmers’ market when apricots and boysenberries overlap, you’ll find me in the kitchen making these rustic tarts. Both fruits are slathered in homemade jam, tucked into rye dough, and baked until dark and crusty. Freeze the tart before baking so that it keeps its shape—and while you’re at it, freeze some extra tarts for later.