Apricot and Raspberry Tart

Happy Tuesday everyone! I hope you all enjoyed your Labor day! I survived my first week of school and now that was the last blast of summer before I truly get down to business. I headed back to gymnastics this week after taking a full week off, so no crazy new things. I experimented with some really cool floor choreography and I’m still in the search for some great floor music! Feel free to throw out some suggestions!

What do you know, another fantastic summer fruit recipe. Instead of using all of the perfectly ripe peaches (peach recipes are coming!) I saw some fantastic looking fresh apricots at the store and needed to find a recipe that would just let the fruit shine. If you’ve never had a fresh apricot, the outside is similar to the texture of a peach, but the inside is sweeter. With just some puff pastry dough to hold the gorgeous fruit in, this super simple recipe from BBC is an easy crowd pleaser. Simple, delicious, basically healthy…? 🙂

Apricot and Raspberry Tart


  • 3 Large sheets filo dough
  • 2 tablespoons melted butter
  • 3 tablespoons apricot jam, melted
  • 6 ripe apricots, pitted, peeled and chopped
  • 3 ounces raspberries


  1. Preheat the oven to 375, let the filo dough thaw, and set up one baking sheet.
  2. Brush each layer of filo dough with melted butter and fold the sheet over itself, making a small rectangle. Use your fingers to fold in the edges and make a 2 cm boarder. Brush the boarder with the melted jelly. Slide the filo dough onto the tray and bake for 5 minutes.
  3. Remove from oven and scatter with the apricots. Glaze with any leftover butter. Bake for 10 minutes, then take it out, add the raspberries, and bake for another 10 minutes.

So simple, so pretty, so delicious…what’s not to love?

-Rayna 🙂





This cookie has a very funny story behind it. My best friend Deanna and I were hanging out in October, and while baking another item we decided it would be a good idea to make rugelach dough as well. Because of schoolwork and gymnastics and classical viola, I barely had any time to bake as it was, so certainly I couldn’t do a roll-out cookie such as rugelach! So this dough went into the freezer, and now I finally got a chance to make this traditional Jewish cookie.

Rugelach is conventionally a cream cheese dough (such as this one) and I made 2 batches- one with raspberry jam on the inside and one with a layer of brown sugar. The cream cheese dough was very good, but if it had sat overnight rather than in the freezer for a few months, I’m sure that it would have turned out even better. All in all, this was such a fun cookie to make, and they’re just too cute as well!

Rugelach- Dough from CIA Baking and Pastry

Makes about 30 cookies

I don’t feel comfortable giving you guys the recipe, but rather I encourage you to buy this spectacular book that will teach you all of the basics of becoming a spectacular baking and pastry connoisseur.

For the filling, I just used raspberry jam (you can use whatever flavor you would like!) in one batch, and I used just a thick layer of brown sugar in the other. I would add something to the brown sugar to make it adhere better next time, and probably add some sort of crunchy element (i.e. nuts).

Off to bake with my new treasure, the King Arthur Flour Whole Grain Baking Book!:)

-Rayna 🙂