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Apricot Pecan Tart

 Apricot Pecan Tart
Apricot and chocolate are pleasing partners in this elegant dessert created in our Test Kitchen.
12-14 ServingsPrep: 1 hour Bake: 35 min. + standing


  • 12 ounces dried apricots, chopped
  • 1 cup water
  • 6 tablespoons sugar
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • CRUST:
  • 1 tablespoon matzo meal
  • 4 cups pecan halves, toasted
  • 1-1/2 cups sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 eggs
  • 4 ounces semisweet chocolate, chopped
  • 2 ounces semisweet chocolate
  • 1/2 cup pecan halves
  • Dried apricots


  • In a heavy saucepan, combine the apricots, water, sugar, gingerroot,
  • lemon juice and peel; bring to a boil. Reduce heat; cover and simmer
  • for 30-35 minutes or until apricots are tender.
  • Uncover; simmer 5-10 minutes longer or until thickened and liquid is
  • absorbed. Transfer to a food processor; cover and pulse five times

2 of 2

Apricot Pecan Tart (continued)

Directions (continued)

  • or until mixture is smooth and thickened. Pour into a small bowl;
  • cool.
  • Trace the removable bottom of an 11-in. tart pan on waxed paper; set
  • aside. Grease tart pan; dust with matzo meal and set aside.
  • In a food processor, combine the pecans, sugar, ginger and salt;
  • cover and process until pecans are finely ground. Add eggs; cover
  • and process until mixture forms a moist ball. Place half of the
  • dough in a bowl; cover and refrigerate. Press remaining dough over
  • the bottom and up the sides of prepared pan.
  • Bake at 350° for 12-15 minutes or until crust is puffed and
  • lightly browned. Press bottom of crust lightly to flatten if
  • necessary. Cool on a wire rack.
  • In a microwave, melt chocolate; stir until smooth. Spread over crust.
  • Chill for 10 minutes or until set. Spread apricot filling over
  • chocolate. Press remaining dough over waxed paper circle.
  • Invert dough over filling; carefully peel off waxed paper and
  • discard. Press edges of dough to edge of tart pan to seal.
  • Bake at 350° for 35-40 minutes or until lightly browned and dry
  • to the touch. Cool completely in pan on a wire rack. Cover with foil
  • and let stand overnight.
  • For garnish, melt chocolate; stir until smooth. Drizzle 2 tablespoons
  • over tart. Dip pecans halfway in remaining chocolate; allow excess
  • to drip off. Place on waxed paper; let stand until set.
  • Garnish tart with dipped pecans and dried apricots. Yield: 12-14
  • servings.
Nutritional Facts: 1 slice (calculated without dried apricots) equals 449 calories, 27 g fat (4 g saturated fat), 30 mg cholesterol, 54 mg sodium, 54 g carbohydrate, 6 g fiber, 5 g protein.