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Thursday, July 14, 2011

Apricot Goodness Continued

***Sorry, photos were accidentally deleted... :(

I called it, I didn't use any of those wonderful recipes! Instead, I was inspired by the strawberry rhubarb pies I made last night. I has some left over pie crust dough in the fridge and saw this as the perfect opportunity to make a free-formed tart.

Currently baking in the oven, I'll have the finished photo and opinion of taste results to you soon! Here's what I did:


  • 1/4 cup plus 1 teaspoon sugar, divided
  • 2 tablespoons cornstarch
  • 1/2 teaspoon nutmeg 
  • 9  fresh apricots pitted and sliced into 8ths
  • Pastry for single-crust pie (9 inches)
  • 1 egg white, beaten
  • 2 tablespoons sliced almonds
  • 1 tablespoon fat-free milk

Directions: Cut and pit apricots and place into bowl. Add 1/4 cup sugar, cornstarch and nutmeg. Toss to coat.

Place pastry on a parchment paper-lined cookie sheet. 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 paper to slide tart onto a wire rack to cool.

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