Apricots and pumpkin pie spices really complement each other in this truly special tart. Cold vanilla ice cream makes a perfect finishing touch to the soft, warm apricots.

The Simple Apricot Tart is a delightful dessert that showcases the natural sweetness of apricots in a flaky pastry crust. This classic tart is easy to make and offers a perfect balance of flavors. With a history rooted in traditional pastry-making, this tart has been enjoyed by dessert enthusiasts for generations.

Tarts have been a cherished dessert since ancient times, with various cultures developing their own versions of this delectable treat. The art of making tarts has evolved over centuries, with different regions incorporating local ingredients to create unique flavors.

Apricots, known for their vibrant color and delicate taste, have been cultivated for thousands of years. Native to Armenia, apricots hold a special place in the culinary traditions of the Middle East and Central Asia. As trade routes expanded, apricots made their way to Europe, where they became a beloved ingredient in desserts.

The Simple Apricot Tart emerged as a way to showcase the natural beauty and flavor of apricots in a simple yet elegant manner. The tart’s filling consists of reduced-sugar apricot halves, coated with a mixture of sugar, cornstarch, and pumpkin pie spice. This combination enhances the apricots’ sweetness while adding a hint of warm spices.

The pastry for the tart is carefully crafted to provide a flaky and tender crust that complements the apricot filling. Once baked, the tart is adorned with a sprinkling of sliced almonds, which add a delightful crunch and visual appeal.

Today, the Simple Apricot Tart continues to be a beloved dessert, enjoyed during apricot season or any time apricot lovers crave a delightful treat. Its timeless simplicity and delightful flavors make it a go-to recipe for those seeking a delicious and easy-to-make dessert.

PREP: 15 MIN.

BAKE: 35 MIN. + COOLING

MAKES: 6 SERVINGS

INGREDIENTS

• ¼ cup plus 1 teaspoon sugar, divided
• 2 tablespoons cornstarch
• ½ teaspoon pumpkin pie spice
• 3 cans (15 ounces each) reduced-sugar apricot halves, drained
• Pastry for single-crust pie (9 inches)
• 1 egg white, beaten
• 2 tablespoons sliced almonds
• 1 tablespoon fat-free milk

INSTRUCTIONS

1. In a large bowl, mix ¼ cup sugar, cornstarch, and pumpkin pie spice. Add the apricots and toss to coat.
   • In a large bowl, combine ¼ cup sugar, cornstarch, and pumpkin pie spice.
   • Add the drained apricot halves to the bowl and gently toss them to coat them in the sugar mixture.
2. Place the pastry on a parchment paper-lined 12-inch pizza pan. Brush the pastry with beaten egg white, leaving a 1½-inch border. Spoon the apricot mixture over the egg white, and sprinkle with sliced almonds. Fold up the edges of the pastry over the filling, leaving the center uncovered. Brush the folded pastry with milk and sprinkle with the remaining teaspoon of sugar.
   • Line a 12-inch pizza pan with parchment paper.
   • Place the pastry for a single-crust pie on the prepared pan.
   • Brush the pastry with the beaten egg white, making sure to leave a 1½-inch border untouched.
   • Spoon the coated apricot mixture onto the egg white-covered portion of the pastry.
   • Sprinkle the sliced almonds over the apricot mixture.
   • Fold up the edges of the pastry over the filling, creating a rustic border.
   • Brush the folded pastry with fat-free milk.
   • Sprinkle the remaining teaspoon of sugar over the folded pastry.
3. Bake the tart at 375°F for 35-40 minutes or until the crust is golden and the filling is bubbly. Use the parchment paper to slide the tart onto a wire rack to cool.