Brandied Apricot Tart Recipe

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

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Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. —Johnna Johnson, Scottsdale, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1-1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1 egg yolk
  • 4 to 5 tablespoons 2% milk
  • FILLING:
  • 3/4 cup apricot preserves
  • 2 tablespoons apricot brandy
  • 5 cans (15 ounces each) apricot halves, drained and halved
  • 2 tablespoons slivered almonds, toasted
  • Whipped cream, optional

Directions

Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms.
Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange half of the apricots over crust and brush with 1/3 cup preserve mixture; repeat. Sprinkle with almonds.
Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Serve with whipped cream if desired. Yield: 8 servings.
Originally published as Brandied Apricot Tart in Taste of Home Christmas Annual Annual 2013, p137

  • 1-1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1 egg yolk
  • 4 to 5 tablespoons 2% milk
  • FILLING:
  • 3/4 cup apricot preserves
  • 2 tablespoons apricot brandy
  • 5 cans (15 ounces each) apricot halves, drained and halved
  • 2 tablespoons slivered almonds, toasted
  • Whipped cream, optional
  1. Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms.
  2. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
  3. In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange half of the apricots over crust and brush with 1/3 cup preserve mixture; repeat. Sprinkle with almonds.
  4. Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Serve with whipped cream if desired. Yield: 8 servings.
Originally published as Brandied Apricot Tart in Taste of Home Christmas Annual Annual 2013, p137

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