Spring Apricot Tart

Recipe from

Nutritional Information

Calcium 27 mg
Calories 352
Caloriesfromfat 0 %
Carbohydrate 62 g
Cholesterol 0 mg
Fat 11 g
Fiber 2 g
Iron 1 mg
Protein 3 mg
Satfat 2 g
Sodium 162 mg

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

Preparation

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.

Note:

Fake It, Don't Make It

May 2002