Maple-Bacon and Apricot Tart

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

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

Directions

  1. 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
  2. 2 Unroll crust on cookie sheet. Sprinkle cornstarch and 1 tablespoon of the sugar over crust, leaving 1-inch border.
  3. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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