25 Apricot Desserts to Enjoy this Season

From the Recipe Creator: Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. —Johnna Johnson, Scottsdale, Arizona

From the Recipe Creator: Blackberries became my favorite fruit after I harvested them from my grandfather’s yard in Greece. I mix them with apricots to make the pie of my dreams. Pies and tarts always make delicious desserts, perhaps because they often feature sweet juicy fruits. Here’s your ultimate guide to baking the best pies and tarts.—Simone Bazos, Baltimore, Maryland

From the Recipe Creator: I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.—Deb Lyon, Bangor, Pennsylvania

From the Recipe Creator: Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste Recipes Test Kitchen

From the Recipe Creator: We look forward to this luscious apricot fudge recipe every Christmas. It's easy to make, and it melts in your mouth. I wrap up small squares of the candy with ribbon and silk holly.

From the Recipe Creator: These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. —Julie Dunsworth, Oviedo, Florida

From the Recipe Creator: This crumble is tasty hot or cold, plain or topped with ice cream. If you're not fond of apricots, leave them out for a traditional apple crisp. —Sylvia Rice, Didsbury, Alberta

From the Recipe Creator: These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York

From the Recipe Creator: This recipe came from my husband’s aunt, who was born in the early 1900s. It’s a delightful drink for hot Texas summers. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California

From the Recipe Creator: It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable. —Judith McVickers, Pittsburg, Kansas

From the Recipe Creator: Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan

From the Recipe Creator: My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta

From the Recipe Creator: I enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma

From the Recipe Creator: Years ago, I used to prepare a dessert similar to this in the oven. Oh, it was so good. I converted the recipe to use my pressure cooker and now we can enjoy it quickly. Try it also with white cake mix and blueberry pie filling. Best served warm with ice cream or whipped cream. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.—Jill Moritz, Irvine, California

From the Recipe Creator: These crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona

From the Recipe Creator: Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! —Mildred Lorence, Carlisle, Pennsylvania

From the Recipe Creator: I decorate my little spirals with vanilla icing, but they're yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, Minnesota

From the Recipe Creator: I use canned goods and my slow cooker to whip up an old-fashioned treat that’s loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. —Mary Ann Jonns, Midlothian, Illinois

From the Recipe Creator: When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. —Rebecca Little, Park Ridge, Illinois

From the Recipe Creator: Call it old-fashioned, comforting or mouthwatering—all those descriptions fit this down-home apricot cobbler. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County.—Shirley Leister, West Chester, Pennsylvania

From the Recipe Creator: When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania

From the Recipe Creator: Since it's not sticky, this is a tasty, nutritious snack that's perfect to take along on whatever trail you travel. In pioneer days, fruit leather was made by thinly rolling fruit and drying it in the sun. —Patsy Faye Steenbock, Riverton, Wyoming