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Recipe Summary

total:
1 hr
hands-on:
15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

calcium 27mg; 352 calories; carbohydrates 62g; fat 11g; fiber 2g; iron 1mg; protein 3mg; saturated fat 2g; sodium 162mg.
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