Rustic Apricot Tart Recipe

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Rustic Apricot Tart Recipe
Rustic Apricot Tart Recipe photo by Taste of Home
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Rustic Apricot Tart Recipe

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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. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Rustic Apricot Tart in Simple & Delicious January/February 2007, p51

Nutritional Facts

1 piece: 278 calories, 11g fat (4g saturated fat), 7mg cholesterol, 151mg sodium, 43g carbohydrate (21g sugars, 4g fiber), 4g protein.

  • 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
  1. In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat.
  2. 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.
  3. 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.
Originally published as Rustic Apricot Tart in Simple & Delicious January/February 2007, p51

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annamariegreenvale User ID: 3535629 157458
Reviewed May. 6, 2010

"This is a great recipe. Very easy, works up in nothing flat. Great last minute dessert, but pretty enough for company. I've made it quite often, sometimes substituting different fruits - it is always good!"

MY REVIEW
sassyann39 User ID: 2140492 68537
Reviewed Mar. 6, 2008

"Flavor of Apricot pie without the fuss. I dotted with a bit of butter for extra richness. Very good."

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