Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1731.06 Kcal (7248 kJ) | ||
| Calories from fat | 876.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.4g | 150% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 1409.16mg | 59% | |
| Potassium | 476.66mg | 10% | |
| Total Carbs | 198.38g | 66% | |
| Sugars | 19.04g | 76% | |
| Dietary Fiber | 9.5g | 38% | |
| Protein | 14.54g | 29% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 4mg | 22% | |
| Calcium | 83.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 410.77 Kcal (1720 kJ) | ||
| Calories from fat | 208.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.11g | 150% | |
|---|---|---|---|
| Cholesterol | 1.21mg | 2% | |
| Sodium | 334.39mg | 59% | |
| Potassium | 113.11mg | 10% | |
| Total Carbs | 47.07g | 66% | |
| Sugars | 4.52g | 76% | |
| Dietary Fiber | 2.25g | 38% | |
| Protein | 3.45g | 29% | |
| Vitamin C | 1mg | 7% | |
| Iron | 0.9mg | 22% | |
| Calcium | 19.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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