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:
Ingredients:
- 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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