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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 King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1 egg yolk
  • 4 to 5 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


  • 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 at 450° for 8-10 minutes or
  • until lightly browned. Cool on a wire rack.
  • 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;

2 of 2

Brandied Apricot Tart (continued)

Directions (continued)

  • repeat. Sprinkle with almonds.
  • Bake 18-22 minutes longer or until crust is golden brown. Cool on a
  • wire rack. Serve with whipped cream if desired. Yield: 8 servings.