Spring Apricot Tart

Recipe from Real Simple

More From Real Simple

Nutritional Information

Amount per serving
  • Calcium: 27mg
  • Calories: 352
  • Calories from fat: 0%
  • Carbohydrate: 62g
  • Cholesterol: 0mg
  • Fat: 11g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 3mg
  • Saturated fat: 2g
  • Sodium: 162mg

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

  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). 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spring Apricot Tart Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy