Spring Apricot Tart

Name: Spring Apricot Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 283 grams apple jelly; 8 ripe apricots; 237 milliliters blueberries or blackberries for garnish; 425 grams box Pillsbury Pie Crusts; 79 milliliters slivered almonds; 3 Tbsps sugar; 8 Nabisco Social Tea Biscuits

Spring Apricot Tart

Spring Apricot Tart is a dairy free dessert. This recipe makes 6 servings with 616 calories, 7g of protein, and 25g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Spring event. From preparation to the plate, this recipe takes about 45 minutes. If you have slivered almonds, apricots, blueberries, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350 F. Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use).

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Tart Form

Oven

Place the almonds, cookies, and sugar in a blender or food processor and pulse to a fine sand; sprinkle on the bottom of the crust. Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs.

Ingredients you will need

Apricot

Almonds

Crust

Sugar

Equipment you will use

Food Processor

Blender

Bake for 25 minutes or until the crust is golden brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from oven and cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Put the jelly into a small saucepan and warm over medium heat until melted and bubbling, stirring constantly. Spoon over the tart. Set aside to cool completely.

Ingredients you will need

Jelly