Spring Apricot Tart

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

1
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).
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Pie CrustPie Crust
CrustCrust
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Tart FormTart Form
OvenOven
2
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.
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ApricotApricot
AlmondsAlmonds
CookiesCookies
CrustCrust
SugarSugar
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BlenderBlender
3
Bake for 25 minutes or until the crust is golden brown.
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4
Remove from oven and cool on a wire rack.
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5
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.
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6
Garnish with blueberries or blackberries and serve.
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BlackberriesBlackberries
BlueberriesBlueberries
DifficultyHard
Ready In45 m.
Servings6
Health Score7
Dish TypesSide Dish
OccasionsSpringEaster
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