Rustic Apricot Tart

Name: Rustic Apricot Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings.
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 egg white, beaten; 2 tablespoons sliced almonds; 1 tablespoon fat-free milk

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

Directions

In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat.
Place pastry on a parchment paper-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.
Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Use parchment paper 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.

Originally published as Rustic Apricot Tart in Simple & Delicious January/February 2007

Reviews

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Average Rating:

annamariegreenvale

May 6, 2010

This is a great recipe. Very easy, works up in nothing flat. Great last minute dessert, but pretty enough for company. I've made it quite often, sometimes substituting different fruits - it is always good!
sassyann39

Mar 6, 2008

Flavor of Apricot pie without the fuss. I dotted with a bit of butter for extra richness. Very good.