Maple-Bacon and Apricot Tart

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple apricot tart topped with crumbled bacon and maple syrup.

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Servings 8

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ingredients 7
Prep Time 15 min
Total Time 45 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

1: tablespoon cornstarch

2: tablespoons sugar

8: ripe small apricots

1: egg beaten with 1 tablespoon water

2: tablespoons real maple syrup

3: slices bacon, crisply cooked, crumbled

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Directions

1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
2 Unroll crust on cookie sheet. Sprinkle cornstarch and 1 tablespoon of the sugar over crust, leaving 1-inch border.
3 Wash, then remove pits from apricots. Cut into similarly sized wedges (6 to 8 wedges per apricot). Arrange apricot wedges in spoke pattern on crust, leaving 1-inch border. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture; sprinkle with remaining 1 tablespoon sugar.
4 Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Drizzle with maple syrup, and sprinkle with bacon. Serve warm.