Chanterelle Apricot Tart

This easy savory tart uses apricot and thyme to transform your chanterelles into a five-star meal to share with friends.

What do Chanterelles Taste Like?

Chanterelles have a mild mushroom flavor, with a scent that leans fruity – they often have a distinct apricot aroma! While they’re certainly savory and meaty, they have a much brighter flavor than many other mushrooms, even when cooked. In this recipe, we pair them with apricot jam to bring out their sweetness, thyme to add some herbiness, and cream cheese to bring fat and tang to the party.

When Are Chanterelles in Season?

Like any mushroom, chanterelles’ seasonality and availability varies based on region and weather. Generally speaking, you’ll find them fresh from late Spring to early Fall, with peak harvest around July.

Where Can I Buy Chanterelles?

Right Here! Foraged Market lets you buy directly from foragers, farmers, and craft food makers. Shop Chanterelles Here!

roll out dough
prick dough and blind bake
Pan With Foraged Mushrooms
sautee and season chanterelles
layer apricot jam in crust
layer cream cheese and thyme
arrange chanterelles and bake

Chanterelle Apricot Tart

This easy savory tart uses apricot and thyme to transform your chanterelles into a five-star meal to share with friends.
Prep Time30 mins
Active Time40 mins
Total Time1 hr 10 mins
Course: Breakfast, Brunch, lunch
Cuisine: American, Wild
Keyword: brunch, tart
Yield: 4 people
Calories: 200kcal
Cost: 40


  • 8" pie or tart pan
  • parchment paper
  • rice, beans, or pie weights
  • cast iron or nonstick pan


  • tart or pie dough (or a pre-made crust)
  • 12 oz fresh chanterelles, cleaned
  • salt and black pepper, to taste
  • 1 tbsp butter or olive oil
  • 4-6 oz apricot preserves, jam, or sliced fruit
  • 4-6 oz cream cheese
  • 1 tbsp fresh thyme leaves


  • 1. (If you're using a pre-made crust, skip to Step 2) Preheat oven to 375 degrees. Roll out dough and transfer it to tart pan. Trim excess dough and prick dough all over with a fork. Add parchment paper and pie weights to the pan, and blind bake for 20 minutes. Remove from oven and cool.
  • 2. While your crust is baking, preheat a pan set over medium heat. Slice your chanterelles in half vertically. Add them to the pan and allow them to cook undisturbed for 5min. Stir once, then cook undisturbed for an additional 5min. Add butter or oil and toss to coat, cooking and stirring for an additional 2min. Season with salt and pepper to taste. Remove from heat and cool.
  • 3. In your cooled tart crust, spread a thin layer of apricot jam all over. Next, spread a layer of cream cheese, and top with fresh thyme leaves. Arrange the chanterelles, sliced side down, in a pattern on top.
  • 4. Bake tart at 375 degrees for 15-20min, or until crust is cooked through and golden brown. Cool completely and sprinkle with fresh thyme before slicing and serving.


Serving suggestion: pair a slice of this tart with a simple arugula salad and light juice or spritz.

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