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Ingredients
- 1 x 9 inch refrigerated ready pie crust room temperature
- 2 tsp all purpose flour (generous)
- 1/4 c. apricot preserves
- 3/4 c. slivered almonds very finely minced in processor
- 7 x apricots peeled, halved, up to 9
- 1/3 c. sugar
- 1 Tbsp. butter
Directions
- Preheat oven to 450F. Unfold crust and press out fold lines. Sprinkle with flour and gently spread flour over crust. Arrange floured side down in 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce all over with fork. Bake till golden, about 11 min. Cold slightly on rack. Reduce oven to 375F.
- Spread preserves in bottom of crust. Top with almonds. Arrange apricots cut side down atop almonds, filling tart completely. Sprinkle with sugar.
- Dot apricots with butter. Bake till apricots are tender and filling is syrupy, about 1 hour. Cold on rack.
- Serves 6.
- NOTES : To peel apricots, blanch about 20 seconds. Drain and rinse with cool water, then slip off the peels with a paring knife.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 259g | |
| Calories 918 | |
| Calories from Fat 306 | 33% |
| Total Fat 35.46g | 44% |
| Saturated Fat 9.97g | 40% |
| Trans Fat 0.01g | |
| Cholesterol 33mg | 11% |
| Sodium 177mg | 7% |
| Potassium 404mg | 12% |
| Total Carbs 150.47g | 40% |
| Dietary Fiber 5.2g | 17% |
| Sugars 114.64g | 76% |
| Protein 9.53g | 15% |
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