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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Apricots and pumpkin pie spices come together in this truly special tart from our Test Kitchen. Cold vanilla ice cream makes a perfect companion to the soft, warm apricots. Ingredients:
1/4 cup plus 1 teaspoon sugar, divided |
2 tablespoons cornstarch |
1/2 teaspoon pumpkin pie spice |
3 cans (15 ounces each) reduced-sugar apricot halves, drained |
pastry for single-crust pie (9 inches) |
1 egg white, beaten |
2 tablespoons sliced almonds |
1 tablespoon fat-free milk |
Directions:
1. In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat.
2. Place pastry on a parchment paper-lined 12-in. pizza pan. Brush with egg white to within 1-1/2 in. of edges. Spoon apricot mixture over egg white; sprinkle with almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with remaining sugar.
3. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Use parchment paper to slide tart onto a wire rack to cool. Yield: 6 servings.
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