Apricot Graham Cracker Pie Crust Recipe

1. 1

   Strain the yogurt overnight.

2. 2

   Keep refrigerated.

3. 3

   Crust:Oil a 9-inch pie plate (with a removable bottom).

4. 4

   Whiz the graham crackers and apricots in a food processor till there are no apricot chunks.

5. 5

   Add in the preserves and process till it begins to clump.

6. 6

   Press this mix into the prepared pan and press over the bottom and up the sides with wet fingers.

7. 7

   Set aside.

8. 8

   Filling:Combine the yogurt cheese and lemon zest.

9. 9

   Spread the filling over the bottom of the prepared crust.

10. 10

    Lay the strawberry halves around the outside edge, with the pointed ends touching the edge of the pan.

11. 11

    Moving toward the center, make another row of strawberries lightly overlaping the first.

12. 12

    Now make a row of all the kiwi slices.

13. 13

    Fill the center with blueberries and set blueberries along the edge where here is any white showing.

14. 14

    Heat the apricot preserves in a small saucepan set over medium heat or possibly in the micro and strain into a bowl.

15. 15

    Gently brush the fruit with the strained preserves.

16. 16

    This will hold the blueberries in place.

17. 17

    Serve the tart immediately or possibly refrigerateit for several hrs.

18. 18

    Best eaten the same day it is made.

* Per serving · 4 servings · Values may vary.

No additional tips available.