RUSTIC APRICOT TART

Rustic Apricot Tart image

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. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 8

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 large egg white, beaten
2 tablespoons sliced almonds
1 tablespoon fat-free milk

Steps:

In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat. , Place pastry on a parchment-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. , Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Use parchment to slide tart onto a wire rack to cool.

Nutrition Facts : Calories 278 calories, Fat 11g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 4g fiber), Protein 4g protein.