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).
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.
Bake for 25 minutes or until the crust is golden brown.
Remove from oven and cool on a wire rack.
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.
Garnish with blueberries or blackberries and serve.