Spring Apricot Tart

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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
May, 2002

Nutritional Information

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

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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