Easy Apricot Almond Tart
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon butter
- 1/3 cup sugar
- 1/4 cup apricot preserves
- Carbohydrate 48 g(16%)
- Cholesterol 5 mg(2%)
- Fat 19 g(29%)
- Fiber 3 g(13%)
- Protein 5 g(10%)
- Saturated Fat 5 g(27%)
- Sodium 162 mg(7%)
- Calories 366
Preparation Preheat oven to 450°F. 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 until golden brown, about 11 minutes. Cool slightly on rack. Reduce oven to 375°F. 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 until apricots are tender and filling is syrupy, about 1 hour. Cool on rack.
Preparation Preheat oven to 450°F. 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 until golden brown, about 11 minutes. Cool slightly on rack. Reduce oven to 375°F. 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 until apricots are tender and filling is syrupy, about 1 hour. Cool on rack.
