Print Options

Back to Rustic Apricot Tart >

Include these items:

Select reviews >

Taste of Home Logo

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

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

2 of 2

Rustic Apricot Tart (continued)

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