Cranberry-Apricot Tart

Simple fruit filling and refrigerated pie crust make for a quick autumn dessert.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cool: 3 hrs
  • Bake: 35 mins 375°F

Cranberry-Apricot Tart

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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.
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Nutrition Facts (Cranberry-Apricot Tart)

  • Per serving:
  • 413 kcal ,
  • 13 g fat
  • (6 g sat. fat ,
  • 9 mg chol. ,
  • 272 mg sodium ,
  • 73 g carb. ,
  • 3 g fiber ,
  • 2 g pro.
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