Raspberry and Apricot Tart

Inspired by her Bordeaux childhood and a love of simple, striking flavors, this Raspberry and Apricot Tart from Lucie Franc de Ferriere layers buttery, fuss-free dough with raspberry crème diplomate for pure berry intensity. Topped with ripe apricots for a fresh finish, the raspberry crème diplomate skips the usual milk for pure berry intensity, making this an impressive yet approachable dessert that feels effortless. A family favorite and a classic at her bakery, From Lucie, it captures the easeful elegance of French home baking—celebrating the same heritage Le Creuset has honored for 100 years.

Pastry:

1½ cups plus 1 tablespoon (220 g) all-purpose flour

¼ cup (50 g) granulated sugar

¼ teaspoon fine salt

7 tablespoons (105 g) unsalted butter, at room temperature, cut into small pieces

2 large egg yolks

Raspberry Crème Diplomate:

17 oz (500 g) fresh raspberries (about 4¼ cups)

1 cup (200 g) granulated sugar, divided

Juice of ½ lemon

4 large egg yolks

½ cup plus 1 tablespoon (70 g) cornstarch

½ teaspoon vanilla extract

¼ teaspoon fine salt

3 tablespoons unsalted butter, cut into small pieces

1 cup (240 ml) whipped cream

5-7 medium apricots, thinly sliced

Honey, for shine

Cornflowers or edible flowers, for topping

Prepare the pastry: In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar and salt on low speed. Add the butter and mix until the texture resembles coarse crumbs. Add the egg yolks and mix just until the dough comes together. Add 1-2 teaspoons of cold water, if needed. Shape into a disc, cover in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F. Roll out the dough on a lightly floured surface to 1/8 inch (3 mm) thick, then carefully fit it into your Le Creuset Heritage Fluted Pie Dish. Line with parchment paper, fill with pie weights or dried beans and bake for 15 minutes. Remove weights and parchment and bake for another 10 minutes or until lightly golden. Let cool completely.

Prepare the raspberry crème diplomate: In a medium saucepan, combine raspberries, ¼ cup (50 g) sugar, lemon juice, and ¼ cup (60 ml) water. Blend with an immersion blender until smooth, then bring to a boil. Cook for 3 minutes, stirring occasionally. Strain through a fine mesh sieve into a clean saucepan, discarding seeds. Bring the strained purée to a simmer over low heat.

In a bowl, whisk together egg yolks, remaining ¾ cup (150 g) sugar, cornstarch, vanilla and salt until smooth. Slowly whisk half the hot raspberry purée into the yolk mixture, then return everything to the saucepan. Cook over medium-high heat, whisking constantly, until thick and bubbling, about 5 minutes.

Remove from heat and whisk in butter until melted. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface and chill until cold, about 2 hours.

Fold whipped cream into the chilled pastry cream until smooth and airy.

To assemble, spread the raspberry crème diplomate evenly in the cooled tart shell. Thinly slice apricots and arrange them in overlapping layers to create a rose pattern. Brush with honey for shine and decorate with cornflowers or any other edible flowers.