Cakes, Tarts

Apricot Blackberry Shortbread Tart & Basil Cream

I wanted to bake this tart for quite some time. It has a special crust and the recipe is by pastry genius Pierre Herme. Ingredients include hardboiled egg yolk, so the crust comes out very tender and simply extraordinary. I have been waiting for the first apricots of the year and now they are finally in season. I have gotten ten of them – just enough for the tart. They have been sitting in a brown paper bag in order to get some more color and ripeness, but before starting to bake I put them out on a countertop to get some extra inspiration.

Baking has been almost done; cream has been prepared and put out to cool off when I thought to step out for a quick trip to the store. When I was back, most of my beautiful apricots were gone while my husband has been happily sitting with sticky hands and only three fruits were left. That is when blackberries entered the picture and my unfortunate event came out as a colorful and absolutely scrumptious dessert.

The garden is full of flowers, the weather is gorgeous and the summer is very near. It is time to travel, time to meet new people and create new masterpieces!

Apricot Blackberry Shortbread Tart with Basil Cream

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • For the basil cream: 
  • 1 cup whole milk
  • 5 Tbsp. granulated sugar
  • 1/4 cup packed basil leaves with stems
  • 2 large egg yolks
  • 2 1/2 Tbsp. cornstarch
  • 2 Tbsp. unsalted butter
  • For the crust:
  • 1 large hard-boiled egg yolk
  • 1 stick plus 6 Tbsp. unsalted butter
  • 1/2 cup confectioners' sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup potato starch
  • 1 1/4 tsp. kosher salt
  • For the topping:
  • 10 apricots, halved or
  • 3 apricots & 1 cup blackberries
  • 3 Tbsp. granulated sugar
  • 1/3 cup apricot jam, melted



In a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer. Remove the milk from the heat and let stand for 15 minutes. Remove the basil and squeeze any milk back into the pan; discard the basil.


In a small bowl, whisk the remaining 1/4 cup of milk with the yolks and cornstarch until smooth. Slowly whisk the egg yolk mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. Remove from the heat and whisk in the butter until melted. Scrape the cream into a bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, 2 hours.


Preheat the oven to 375°. Spray the tart pan with a removable bottom with nonstick cooking spray. In the bowl of a standing mixer, beat the hard-boiled egg yolk with the butter and sugar at medium speed until smooth, about 2 minutes. Add the flour, potato starch, and salt and beat at low speed until just combined. Using lightly floured hands, press the dough evenly over the bottom and up the side of the tart pan. Refrigerate the crust for at least 30 minutes, or until chilled.


Bake the crust for about 25 minutes, until golden. Transfer the crust to a rack and let stand until cooled.


Increase the oven temperature to 450°. Line a baking sheet with parchment paper. Arrange the apricot halves cut side up on the paper and sprinkle all over with the sugar. Roast for about 15 minutes, until the apricots are tender and lightly browned. Let the apricots stand until completely cooled, about 30 minutes.


Unmold the crust and transfer it to a serving plate. Using a small offset spatula, spread the cream evenly in the crust. Arrange the apricots on the cream, cut sides down, and blackberries. Brush with the melted jam. Cut the tart and serve at once.

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  • Reply
    Rebecca Subbiah
    May 17, 2013 at 12:36 am

    this is simply gorgeous and good he left 3 peaches he he

  • Reply
    La Table De Nana
    May 17, 2013 at 1:19 am

    It looks delightful..I am loving the garden pics too:-)
    Hail Spring!

  • Reply
    thyme Sarah
    May 17, 2013 at 1:49 am

    A beautiful tart! So pretty for summer…I'll have to look into that tart crust, how interesting.

  • Reply
    May 17, 2013 at 2:40 am

    Never ever heard of hard boiled egg in crust..very interesting- I have bookmarked this!! Your garden and the pie both are extremely pretty!
    Shema | LifeScoops

  • Reply
    Deeba PAB
    May 17, 2013 at 5:04 am

    Gorgeous post. So bright and happy. Curious about the egg yolk. Does it leave an eggy flavour in the crust? Thank you!

  • Reply
    Rosa's Yummy Yums
    May 17, 2013 at 6:24 am

    The garden pictures are stunning. I love photographing flowers.

    This tart looks delightful. What an amazing flavor combination!



  • Reply
    May 17, 2013 at 8:19 am

    The crust sounds very interesting and tart looks just gorgeous!

  • Reply
    Elen Smirnova
    May 17, 2013 at 11:40 am

    Fantastic! Summer is coming!

  • Reply
    Amy @ Swiss Miss in the Kitchen
    May 21, 2013 at 5:17 pm

    What an outstandig beautiful tart!!! I'm sure the combination of apricots and blackberries was fantastic!!
    xox Amy

  • Reply
    January 29, 2014 at 9:41 am

    Thank you for such a perfection crust with the egg yolk component…I had lost a long-treasured recipe for a similar one ..Yours has the exact hue and texture I recall from the family shortbread version…However…this excels….with the apricot/blackberry marriage…and your garden!!!!! is all I can say….Love the cool hues you have chosen to highlight and ALLIUMS ? My favorite flower of all time.

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