Best Brandied Apricot Tart Recipes

BRANDIED APRICOT TART

Brandied Apricot Tart image

Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1-1/3 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1 large egg yolk, room temperature
2 to 3 tablespoons 2% milk
FILLING:
3/4 cup apricot preserves
2 tablespoons apricot brandy
4 cans (15-1/4 ounces each) apricot halves, drained and halved
2 tablespoons slivered almonds, toasted
Whipped cream, optional

Steps:

Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.

Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.

BRANDIED APRICOT TART

Brandied Apricot Tart image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 11

Ingredients

1 1/3 cup(s) all-purpose flour
2 tablespoon(s) sugar
1/2 cup(s) cold butter
1 - egg yolk
2-3 tablespoon(s) 2% milk
FOR THE FILLING
3/4 cup(s) apricot preserves
2 tablespoon(s) apricot brandy
5 can(s) (15 ounces each) apricot halves, drained and halved
2 tablespoon(s) slivered almonds, toasted
- whipped cream, optional

Steps:

Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange half of the apricots over crust and brush with 1/3 cup preserve mixture; repeat. Sprinkle with almonds.
Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Serve with whipped cream if desired.

BRANDIED APRICOT TART

Brandied Apricot Tart image

Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1-1/3 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1 large egg yolk
2 to 3 tablespoons 2% milk
FILLING:
3/4 cup apricot preserves
2 tablespoons apricot brandy
4 cans (15-1/4 ounces each ) apricot halves, drained and halved
2 tablespoons slivered almonds, toasted
Whipped cream, optional

Steps:

Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture., Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.