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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This recipe is from Real Simple magazine a few years back. Very tasty and easy tart to make. I have used Libbey brand canned apricots in lieu of fresh with good results. Also I always make my own pastry crust as it is almost as easy as pre made (just roll out between two wax paper sheets for easier releasing). Ingredients:
1 (15 ounce) box pie crusts |
1/3 cup slivered almonds |
8 nabisco social tea biscuits (or voortman tea biscuits) |
3 tablespoons sugar |
8 apricots, ripe |
1 (10 ounce) jar apple jelly |
1 cup blueberries |
Directions:
1. -Heat oven to 350°F
2. -Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use).
3. -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.
4. -Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs.
5. -Bake for 25 minutes or until the crust is golden brown. Remove from oven and cool on a wire rack.
6. -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.
7. Garnish with blueberries or blackberries and serve.
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