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

Rustic Apricot Tart Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 6 servings

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

Nutritional 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.

Directions

  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

Nutritional 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.

Reviews for Rustic Apricot Tart

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
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
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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