Apricot-Raspberry Tart

Apricot-Raspberry Tart
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This fruit tart bursts with flavor from the apricots and raspberries.
15 min
Prep Time
1:25
Total Time
8 servings

Ingredients

Crust

1 (9-inch)
unbaked refrigerated pie crust

Filling

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

Garnish

2 tablespoons
apricot preserves
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired

Directions

  1. Heat oven to 400°F.
  2. Press crust onto bottom and up sides of ungreased 8-inch round tart pan with removable bottom, trimming crust to fit. Bake 8 minutes.
  3. Spread almond filling evenly into partially baked crust. Arrange apricots over filling; sprinkle with raspberries and 1 tablespoon sugar. Bake 30-40 minutes or until crust is lightly browned. Cool completely.
  4. 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.

Recipe Tips

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 butter and 1 tablespoon all-purpose flour; process until well mixed. Add 1 egg, 2 tablespoons half & half and 1 teaspoon almond extract. Cover; process until well mixed.

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