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Apricot Pecan Tart Recipe

Apricot Pecan Tart Recipe

Apricot and chocolate are pleasing partners in this elegant dessert created in our Test Kitchen.
TOTAL TIME: Prep: 1 hour Bake: 35 min. + standing YIELD:12-14 servings


  • 12 ounces dried apricots, chopped
  • 1 cup water
  • 6 tablespoons sugar
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • CRUST:
  • 1 tablespoon matzo meal
  • 4 cups pecan halves, toasted
  • 1-1/2 cups sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 eggs
  • 4 ounces semisweet chocolate, chopped
  • 2 ounces semisweet chocolate
  • 1/2 cup pecan halves
  • Dried apricots


  • 1. In a heavy saucepan, combine the apricots, water, sugar, gingerroot, lemon juice and peel; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until apricots are tender.
  • 2. Uncover; simmer 5-10 minutes longer or until thickened and liquid is absorbed. Transfer to a food processor; cover and pulse five times or until mixture is smooth and thickened. Pour into a small bowl; cool.
  • 3. Trace the removable bottom of an 11-in. tart pan on waxed paper; set aside. Grease tart pan; dust with matzo meal and set aside.
  • 4. In a food processor, combine the pecans, sugar, ginger and salt; cover and process until pecans are finely ground. Add eggs; cover and process until mixture forms a moist ball. Place half of the dough in a bowl; cover and refrigerate. Press remaining dough over the bottom and up the sides of prepared pan.
  • 5. Bake at 350° for 12-15 minutes or until crust is puffed and lightly browned. Press bottom of crust lightly to flatten if necessary. Cool on a wire rack.
  • 6. In a microwave, melt chocolate; stir until smooth. Spread over crust. Chill for 10 minutes or until set. Spread apricot filling over chocolate. Press remaining dough over waxed paper circle.
  • 7. Invert dough over filling; carefully peel off waxed paper and discard. Press edges of dough to edge of tart pan to seal.
  • 8. Bake at 350° for 35-40 minutes or until lightly browned and dry to the touch. Cool completely in pan on a wire rack. Cover with foil and let stand overnight.
  • 9. For garnish, melt chocolate; stir until smooth. Drizzle 2 tablespoons over tart. Dip pecans halfway in remaining chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
  • 10. Garnish tart with dipped pecans and dried apricots. Yield: 12-14 servings.

Nutritional Facts

1 slice: 449 calories, 27g fat (4g saturated fat), 30mg cholesterol, 54mg sodium, 54g carbohydrate (46g sugars, 6g fiber), 5g protein.

Reviews for Apricot Pecan Tart

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bigauntpat User ID: 2187814 75578
Reviewed Apr. 2, 2008

"I was going to make it for the same reason, celiac disease, but at least it only calls for 1 tablespoon matza meal and I'm going to try substituting a rice flour in its place. I'm not 100% sure but it looks like everything else is acceptable for a gluten free diet."

bernadetteg19 User ID: 4543990 62843
Reviewed Apr. 1, 2008

"The name is misleading since matzo crackers are used -- they are made with flour -- usually white flour. I cannot serve this to someone with celiac disease."

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