Last week, I made lemon & blueberry muffins that were a big hit at my dad's office. I still had tons of blueberries left over, so when I stumbled upon this apricot and blueberry tart recipe on Huffington Post the other day, I was excited to try out another tasty combo.
Stone fruits are in season right now, so I had no problem finding gorgeous and reasonably priced apricots at the Ferry Building Farmers' Market.
Although this recipe is a little more involved, both the tart shell and the pastry cream could be made ahead of time, so all you would need to do is assemble and bake. Perfect for summer entertaining.
