This fruit tart bursts with flavor from the apricots and raspberries.
15 min.prep time
1 (9-inch) unbaked refrigerated pie crust
1 (12.5-ounce) can almond filling
1 (15-ounce) can apricot halves, well-drained
1 (6-ounce) container (1 cup) fresh raspberries
1 tablespoon sugar
2 tablespoons apricot preserves
Heat oven to 400°F. Press crust onto bottom and up sides of ungreased 9-inch round or 11x7-inch tart pan with removable bottom. Bake for 8 minutes.
Spread almond filling evenly into partially baked crust. Arrange apricots over filling; sprinkle with raspberries and 1 tablespoon sugar. Bake for 30 to 40 minutes or until crust is lightly browned. Cool completely.
Place preserves in microwave-safe bowl. Microwave on HIGH for 15 to 30 seconds or until melted. Brush tart with melted preserves. Serve with whipped cream, if desired.
If canned almond filling is not available, make your own. Place 1 cup slivered almonds in food processor bowl fitted with metal blade. Cover; process until finely chopped. Add 3/4 cup sugar, 1/4 cup LAND O LAKES® Butter and 1 tablespoon all-purpose flour; process until well mixed. Add 1 egg, 2 tablespoons LAND O LAKES™ Half & Half and 1 teaspoon almond extract. Cover; process until well mixed.