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Rustic Apricot Tart

 Rustic Apricot Tart
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
6 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 piece equals 278 calories, 11 g fat (4 g saturated fat), 7 mg cholesterol, 151 mg sodium,

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Rustic Apricot Tart (continued)

Nutritional Facts: 43 g carbohydrate, 4 g fiber, 4 g protein.