Recipe courtesy of Robbins Wolfe Eventeurs
Apricot Tart
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- Level: Intermediate
- Total: 30 min
- Active: 15 min
- Yield: 6 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 440
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 4 g
- Sugar
- 27 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 175 mg
- Level: Intermediate
- Total: 30 min
- Active: 15 min
- Yield: 6 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 440
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 4 g
- Sugar
- 27 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 175 mg
Ingredients
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Directions
- Cut apricots in half and remove pits. Place 5 apricot halves on each disk. Sprinkle with cinnamon sugar and bake in a 350 degree F oven for 15 minutes or until pastry is golden brown. Melt glaze and brush over tarts. Sprinkle almonds around the edges of the tarts.
