Tasty Treat: Rustic Apricot Tart

This recipe came in my Taste of Home magazine a few years back. It instantly became a favorite because it it easy to make, it tastes great, and it isn't too rich or heavy!





Rustic Apricot Tart

PREP TIME 15 Min
READY IN 40 Min
SERVINGS 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

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 paper-lined 12-in. pizza pan. (I use my Pizza Stone with no parchment paper)
3. Brush with egg white to within 1-1/2 in. of edges.
   
4. Spoon apricot mixture over egg white; sprinkle with almonds.
   
5. Fold up edges of pastry over filling, leaving center uncovered.
   
6. Brush folded pastry with milk; sprinkle with remaining sugar.
7. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly.
   

Allow it to cool and then enjoy!