Spring Apricot Tart
Serves 6| Hands-On Time: | Total Time:
- 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).
- 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.
- 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.
- Set aside to cool completely. Garnish with blueberries or blackberries and serve.
- 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 .