See more
Photo: David Prince Photo by: Photo: David Prince

Spring Apricot Tart

Real Simple MAY 2002

  • Yield: 6 servings


  • 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


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.

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

Go to Full Version of

Spring Apricot Tart Recipe