Spring Apricot Tart

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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 352 calories
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 162 mg
    • Protein 3 mg
    • Carbohydrate 62 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 27 mg


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


  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.