Saturday, August 15, 2009

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

SERVINGS 6 Servings

  • 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

  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!

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