Maple-Bacon and Apricot Tart

A simple apricot tart gets topped with crumbled bacon and maple syrup for a sweet take on dessert.

  • prep time 15 min
  • total time 45 min
  • ingredients 7
  • servings 8


Pillsbury™ refrigerated pie crust, softened as directed on box
tablespoon cornstarch
tablespoons sugar
ripe small apricots
egg beaten with 1 tablespoon water
tablespoons real maple syrup
slices bacon, crisply cooked, crumbled
  • 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.
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