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Rustic Apricot Tart Recipe

Photo by: Taste of Home

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Apricots and pumpkin pie spices come together in this truly special tart from our Test Kitchen. Cold vanilla ice cream makes a perfect companion to the soft, warm apricots.

This recipe is:

Healthy

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6 Servings
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

1/4 cup plus 1 teaspoon sugar, divided
2 tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
3 cans (15 ounces each) reduced-sugar apricot halves, drained
Pastry for single-crust pie (9 inches)
1 egg white, beaten
2 tablespoons sliced almonds
1 tablespoon fat-free milk

Directions

In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat.
Place pastry on a parchment paper-lined 12-in. pizza pan. Brush with egg white to within 1-1/2 in. of edges. Spoon apricot mixture over egg white; sprinkle with almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with remaining sugar.
Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Use parchment paper to slide tart onto a wire rack to cool. Yield: 6 servings.

Nutrition Facts: 1 piece equals 278 calories, 11 g fat (4 g saturated fat), 7 mg cholesterol, 151 mg sodium, 43 g carbohydrate, 4 g fiber, 4 g protein.

Rustic Apricot Tart published in Simple & Delicious January/February 2007, p51