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Rustic Apricot Tart Recipe

Rustic Apricot Tart Recipe

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 YIELD:6 servings


  • 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.

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

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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!"

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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