Apricot-and-Blueberry Tart

270 mins (prep 225)
13 ingredients
one 12-inch tart
For the boules potlucks, Michel Keller, owner and pastry chef of Restaurant du Village in Chester, Connecticut, makes a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler, 12-inch version here.

Categories:  desserts , fruit , seasonal , more-holidays , summer , mother's-day , blueberries ,
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Serving Size (172.99 g)
Servings 12
Amount per Serving
Calories 252.21 Calories from Fat 82.17
% Daily Value *
Total Fat 9.13g 168.52%
Saturated Fat 5.49g 329.41%
Trans Fat 0.31g %
Cholesterol 31.82mg 127.27%
Sodium 185.76mg 92.88%
Total Carbohydrate 37.59g 150.35%
Dietary Fiber 2.78 g 133.52%
Sugars 32.08 g %
Protein 7.47g 179.24%
Vitamin A 2282.71IU% Vitamin C 14.09mg%
Calcium 215.04mg% Iron 0.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
almond paste, large egg, vanilla bean