Apricot Tart-Easy!

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READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 ounce) box pie crusts
  • 13
    cup slivered almonds
  • 8
    Nabisco social tea biscuits (or Voortman tea biscuits)
  • 3
    tablespoons sugar
  • 8
    apricots, ripe
  • 1
    (10 ounce) jar apple jelly
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DIRECTIONS

  • -Heat oven to 350°F
  • -Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use).
  • -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.
  • -Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs.
  • -Bake for 25 minutes or until the crust is golden brown. Remove from oven and cool on a wire rack.
  • -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.
  • Garnish with blueberries or blackberries and serve.
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