Recipes from
cart icon 0
Easy Apricot Almond Tart
(Published: )
Prep Time Cooking Time Servings
6 people
  • 9 inch pie crust, room temp
  • 2 - 3 tsp all-purpose flour
  • 1/4 cup apricot preserves
  • 3/4 cup slivered almonds, finely chopped
  • 7 - 9 apricots, peeled, halved
  • 1/3 cup sugar
  • 1 tbsp Earth Balance Buttery Spread

Sign in to add ingredients to cart


To peel apricots, blanch for 20 seconds. Drain and rinse with cold water, then slip off the peels with a paring knife.

Preheat oven to 450°F. 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 (11 min). Cool slightly on rack. Reduce oven to 375°F.

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.

Suitable for these diets:


Recipe items for your shopping cart:

Main ingredients