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Brandied Apricot Tart

 Brandied Apricot Tart
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch.
8 ServingsPrep: 25 min. Bake: 20 min.


  • 1-1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1 egg yolk
  • 2 to 3 tablespoons 2% milk
  • 3/4 cup apricot preserves
  • 2 tablespoons apricot brandy
  • 5 cans (15 ounces each) apricot halves, drained and halved
  • 2 tablespoons slivered almonds, toasted
  • Whipped cream, optional


  • Preheat oven to 450°. In a large bowl, combine flour and sugar.
  • Cut in butter until crumbly. Add egg yolk. Gradually add milk,
  • tossing with a fork until a ball forms.
  • Press onto the bottom and up the sides of an ungreased 11-in. fluted
  • tart pan with removable bottom. Bake 8-10 minutes or until lightly
  • browned. Cool on a wire rack. Reduce heat to 350°.
  • In a small saucepan, combine preserves and brandy; cook and stir over
  • low heat until melted. Brush 2 tablespoons over crust. Arrange half
  • of the apricots over crust and brush with 1/3 cup preserve mixture;
  • repeat. Sprinkle with almonds.
  • Bake 18-22 minutes longer or until crust is golden brown. Cool on a

2 of 2

Brandied Apricot Tart (continued)

Directions (continued)

  • wire rack. Serve with whipped cream if desired. Yield: 8 servings.