Spring Apricot Tart

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preparation
15
minutes
cooking
60
minutes
Serves 6

Ingredients

1
15-ounce box Pillsbury Pie Crusts
1/3
cup
slivered almonds
8
Nabisco Social Tea Biscuits
3
tablespoons
sugar
8
ripe apricots
1
10-ounce jar
apple jelly
1
cup
blueberries or blackberries for garnish

Directions

  1. Heat oven to 350° F. Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use).
  2. Place the almonds, cookies, and sugar in a blender or food processor and pulse to a fine sand; sprinkle on the bottom of the crust. Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs. Bake for 25 minutes or until the crust is golden brown.
  3. Remove from oven and cool on a wire rack. Put the jelly into a small saucepan and warm over medium heat until melted and bubbling, stirring constantly. Spoon over the tart.
  4. Set aside to cool completely. Garnish with blueberries or blackberries and serve.

 

April 2002

Nutritional Information

  • Per Serving
  • Calories 352
  • Calcium 27 mg
  • Carbohydrate 62 g
  • Cholesterol 0 mg
  • Fat 11 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 3 mg
  • Sat Fat 2 g
  • Sodium 162 mg
What does this mean? See Nutrition 101.

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