Brandied Apricot Tart
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 8 servings.
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
Ingredients
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1-1/3 cups all-purpose flour
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2 tablespoons sugar
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1/2 cup cold butter
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1 large egg yolk, room temperature
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2 to 3 tablespoons 2% milk
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FILLING:
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3/4 cup apricot preserves
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2 tablespoons apricot brandy
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4 cans (15-1/4 ounces each) apricot halves, drained and halved
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2 tablespoons slivered almonds, toasted
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Whipped cream, optional
Directions
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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.
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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. Reduce heat to 350°.
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3.
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.
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4.
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.
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