Name: Brandied Apricot Tart
Yield: 4 servings
Ingredients: 1-1/3 cups all-purpose flour; 2 tablespoons sugar; 1/2 cup cold butter; 1 large egg yolk, room temperature; 2 to 3 tablespoons 2% milk; 3/4 cup apricot preserves; 2 tablespoons apricot brandy; 4 cans (15-1/4 ounces each ) apricot halves, drained and halved; 2 tablespoons slivered almonds, toasted; Whipped cream, optional

Servings: persons

1-1/3 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1 large egg yolk, room temperature
2 to 3 tablespoons 2% milk
3/4 cup apricot preserves
2 tablespoons apricot brandy
4 cans (15-1/4 ounces each ) apricot halves, drained and halved
2 tablespoons slivered almonds, toasted
Whipped cream, optional

1
Preheat oven to 450u00b0. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms.
2
Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350u00b0.
3
In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture.
4
Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Brandied Apricot Tart

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