An apricot tart is a French pastry made from a buttery, blind-baked crust filled with an apricot compote or custard-like filling, often finished with fresh or poached apricot halves. Apricots have been grown in Europe since Roman times, and the tart became a classic summer dessert in French patisserie as the fruit's availability spread. The filling is usually made by simmering apricots with sugar, sometimes with cream or custard, until thick, then setting it in the pre-baked shell. It is typically served on its own or with whipped cream or vanilla ice cream, and regional versions vary from a rustic, open-faced Italian style to versions spiced with cinnamon or sweetened with honey.