Spinach and Apricot-Filled Almond Tarts

Name: Spinach and Apricot-Filled Almond Tarts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters diced dried apricots; 283 grams fresh baby spinach; 1 Tbsp butter; 1 clove garlic, minced; 2 Tbsps olive oil; 4 servings Dry beans or pie weights; 425 grams package ready-made pie crust containing 2 pie crusts (Pillsbury®); 0 teaspoons salt; 3 Tbsps slivered California Almonds, roasted; 6 inches tart pans with removable bottoms

Spinach and Apricot-Filled Almond Tarts is a vegetarian recipe with 4 servings. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 47g of fat, and a total of 739 calories. If you have pie weights, tart pans, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 400 degrees F. Spray 4 tart pans with nonstick spray.

Equipment you will use

Oven

Cut pie crusts into fourths, and insert each piece into a tart pan, pressing so it fits and trimming loose ends. Fill with dry beans or pie weights, and bake on a baking sheet 15-20 minutes, or until edges are golden brown.

Ingredients you will need

Pie Crust

Beans

Equipment you will use

Baking Sheet

Oven

Tart Form

Let cool on rack, and then remove beans or pie weights.

Ingredients you will need

Beans

Heat olive oil in a large skillet or wok.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Wok

Add garlic and simmer on low heat until it turns just a shade darker; turn heat to medium, add spinach and saute, working in 2 batches if pan isn't big enough. Gently stir in apricots and butter while spinach is still hot, then sprinkle in almonds.

Ingredients you will need

Apricot