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Rustic Apricot Tart

Total Time

Prep: 15 min. Bake: 35 min. + cooling

Makes

6 servings

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

Ingredients

  • 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 large egg white, beaten
  • 2 tablespoons sliced almonds
  • 1 tablespoon fat-free milk

Directions

  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-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 to slide tart onto a wire rack to cool.

Nutrition Facts

1 piece: 278 calories, 11g fat (4g saturated fat), 7mg cholesterol, 151mg sodium, 43g carbohydrate (21g sugars, 4g fiber), 4g protein.

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