Shortbread Apricot Tart
A Shortbread Apricot Tart is the perfect way to enjoy this delicious fruit! This recipe can be made with either dried or fresh apricots!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8 servings
PREP: Preheat your oven to 350 degrees. You will need to use a food processor to grind shortbread cookies into about 2 Cups of crumbs. How many cookies you need will depend on the brand/size of the shortbread cookies you prefer to use. Have out your 9-inch tart pan, a small skillet, and all the remaining ingredients.
Combine the shortbread cookie crumbs with the melted butter to create the dough for the tart. Press the dough into the bottom of the tart pan and up the sides to the edge. Bake for about 10 minutes, then let cool.
If using dried apricots, place them in a bowl and cover with boiling water. Allow to sit for about 20 minutes to re-hydrate. One re-hydrated, combine them with the apricot preserves and spread evenly into the prepared crust. * If you are lucky enough to be using fresh apricots you will need about 3 cups of apricot slices to mix with the apricot preserves. Bake the tart for about 15-20 minutes until nice and bubbly.
While the tart is baking toast the almonds in a small skillet over medium heat for 2-3 minutes. Top the Apricot Tart with the almonds immediately after removing from the oven, and allow to cool.
PRESENT: allow the tart to cool, completely. Carefully remove from the tart pan. You can place the tart on a pretty pie stand to serve from, if desired.
** Nutritional information is an estimate and may vary.
** I used 2 boxes of Walker's Shortbread Rounds
. It took me 14-15 cookies to get the 2 Cups of crumbs needed for the crust.
Serving: 1serving | Calories: 300kcal | Carbohydrates: 37g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 426mg | Fiber: 3g | Sugar: 21g | Vitamin A: 29.1% | Vitamin C: 0.4% | Calcium: 3.8% | Iron: 9.3%