Ingredients
- 1 9-inch refrigerated ready pie crust
- room temperature
- 2 teaspoon (generous) all purpose flour
- 1/4 cup apricot preserves
- 3/4 cup slivered almonds
- very finely chopped in processor
- 7 to 9 apricots
- peeled
- halved
- 1/3 cup sugar
- 1 tablespoon butter
Instructions
- Preheat oven to 450F.
- Unfold crust and press out fold lines.
- Sprinkle with flour and gently spread flour over crust.
- Arrange floured side down in 9-inch-diameter tart pan with removable bottom.
- Trim edges.
- Pierce all over with fork.
- Bake until golden brown, about 11 minutes.
- Cool slightly on rack.
- Reduce oven to 375F.
- spread preserves in bottom of crust.
- Top with almonds.
- Arrange apricots cut side down atop almonds, filling tart completely.
- Sprinkle with sugar.
- Dot apricots with butter.
- Bake until apricots are tender and filling is syrupy, about 1 hour.
- Cool on rack.
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