EASY APRICOT ALMOND TART
Categories Fruit Dessert Bake Quick & Easy Apricot Almond Summer Jam or Jelly Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Unfold crust and press out fold lines. Sprinkle with flour and gently spread flour over crust. Arrange floured side down in 9-inch-diameter tart pan with removable bottom. Trim edges. Pierce all over with fork. Bake until golden brown, about 11 minutes. Cool slightly on rack. Reduce oven to 375°F.
- spread preserves in bottom of crust. Top with almonds. Arrange apricots cut side down atop almonds, filling tart completely. Sprinkle with sugar. Dot apricots with butter. Bake until apricots are tender and filling is syrupy, about 1 hour. Cool on rack.
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Faith Ijeomah
[email protected]This was my first time making a tart and it turned out great!
Daniel Wyles
[email protected]This tart was a bit time-consuming to make, but it was worth it.
Seth Bunton
[email protected]I'm not sure what I did wrong, but my tart turned out soggy.
Trey Knight
[email protected]This tart was a little too sweet for my taste, but it was still good.
kenaya muyumba
[email protected]I love apricots and this tart was the perfect way to enjoy them. The crust was flaky and the filling was sweet and tart.
Ectoplasm 1
[email protected]This tart was easy to make and it turned out great! I used a pre-made pie crust to save time.
Mahar Shahzaib
[email protected]I'm not a huge fan of apricots, but I really enjoyed this tart. The crust was flaky and the filling was sweet and tart.
Emebet Fekede
[email protected]This was a great recipe! I followed it exactly and the tart turned out perfectly.
ashok lama
[email protected]I made this tart for a party and it was a big success! Everyone loved it. The crust was perfect and the filling was delicious.
Rajapaksha Ishan
[email protected]This tart was a huge hit with my family! The crust was flaky and buttery, and the filling was sweet and tart. I used fresh apricots, but I think dried apricots would work just as well. I also added a little bit of cinnamon to the filling, which gave