Apricot Pear Lattice Tart

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1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
(16-oz.) can apricot halves in light syrup, drained
1
(16-oz.) can pear slices in light syrup, drained
1/3
cup firmly packed brown sugar
3
tablespoons chopped pecans or walnuts
1/2
teaspoon cinnamon
1/4
to 1/2 teaspoon grated lemon peel
1
egg yolk, beaten
1
teaspoon water

Glaze

1/3
cup apricot preserves

Directions

  1. 1 Prepare pie crust according to package directions for two-crust pie using 9-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Heat oven to 400°F.
  2. 2 Arrange apricots and pears in crust-lined pan. In small bowl, combine brown sugar, pecans, cinnamon and lemon peel; mix well. Sprinkle evenly over fruit. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling mixture. Trim and seal edges.
  3. 3 In small bowl, combine egg yolk and water; beat well. Brush over lattice. Bake at 400°F. for 45 to 55 minutes or until golden brown. Cover tart with foil during last 15 to 20 minutes of baking to prevent excessive browning. Cool 30 minutes. Heat apricot preserves in small saucepan over low heat; brush over tart.

Notes

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Nutrition Information

Recipe Step Photos

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