If you don't have pumpkin pie spice on
hand, stir together 1 teaspoon ground cinnamon, 1/2 teaspoon
ground ginger, and 1/2 teaspoon ground nutmeg.
Cranberry-Apricot Tart
1 (15-ounce) package folded refrigerated
unbaked piecrust (2 crusts)
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 (15 1/4-ounce) cans apricot halves, drained and cut into quarters
1/2 cup dried cranberries
1 egg white
1 tablespoon milk
1 tablespoon granulated sugar
- Preheat oven to 450 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutritional facts per serving: calories: 413, total fat: 13g, saturated fat: 6g,
cholesterol: 9mg, sodium: 272mg, carbohydrate: 73g, fiber: 3g,
protein: 2g, vitamin A: 43%
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
