Cranberry-Apricot Tart

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Cranberry-Apricot Tart
Makes: 8 servings
Prep: 30 mins Cool: 3 hrs Bake: 375°F 35 mins
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Cranberry-Apricot Tart
Ingredients
  • 1
    15 ounce package folded refrigerated unbaked piecrust (2 crusts)
  • 1/2
    cup sugar
  • 3
    tablespoons cornstarch
  • 1 1/2
    teaspoons pumpkin pie spice
  • 1/4
    teaspoon salt
  • 3
    15 1/4 ounce can apricot halves, drained and cut into quarters
  • 1/2
    cup dried cranberries
  • 1
    egg white
  • 1
    tablespoon milk
  • 1
    tablespoon sugar
Directions

1. Preheat oven to 450 degrees F.

2. Line an ungreased 9-inch tart pan with a removable bottom with one of the piecrusts. Press pastry into fluted sides of tart pan; trim edges. Line with a double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil. Bake 3 to 4 minutes more or until set and dry. Remove from oven. Reduce heat to 375 degrees F.

3. Combine the 1/2 cup sugar, the cornstarch, pumpkin pie spice, and salt in a large mixing bowl. Stir in apricots and cranberries. Spoon into prepared crust.

4. Place remaining piecrust on a lightly floured surface. Cut with 1- and 2-inch star cutters or other desired cutters to make about 20 shapes.

5. Stir together egg white and milk in a small mixing bowl. Brush egg white mixture over pastry shapes; sprinkle with the 1 tablespoon sugar. Arrange pastry shapes on top of filled tart.

6. Bake in the 375 degrees F oven for 35 to 40 minutes or until pastry is golden and filling is bubbly. Cool on a wire rack. Remove sides of pan and place tart on a serving plate. Makes 8 servings.

Nutrition Facts (Cranberry-Apricot Tart)
  • Servings Per Recipe 8,
  • Calories 413,
  • Protein (gm) 2,
  • Carbohydrate (gm) 73,
  • Fat, total (gm) 13,
  • Cholesterol (mg) 9,
  • Saturated fat (gm) 6,
  • Dietary Fiber, total (gm) 3,
  • Vitamin A (RE) 443,
  • Sodium (mg) 272,
  • Percent Daily Values are based on a 2,000 calorie diet
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