Save on Pinterest

Brandied Apricot Tart

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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 1-1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1 large egg yolk, room temperature
  • 2 to 3 tablespoons 2% milk
  • FILLING:
  • 3/4 cup apricot preserves
  • 2 tablespoons apricot brandy
  • 4 cans (15-1/4 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. Reduce heat to 350°.
  • In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture.
  • Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.
Nutrition Facts
1 piece: 468 calories, 13g fat (8g saturated fat), 54mg cholesterol, 115mg sodium, 85g carbohydrate (59g sugars, 4g fiber), 4g protein.

Recommended Video

Reviews

Click stars to rate