Maple-Bacon and Apricot Tart

maple-bacon and apricot tart Dessert
Maple-Bacon and Apricot Tart
  • Prep 15 min
  • Total 45 min
  • Ingredients 7
  • Servings 8

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

Created July 12, 2012
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust


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


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  • 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.

Expert Tips

  • Instead of bacon, add toasted nuts to the finished tart.
  • Use plums, pears or apples instead of apricots.

Nutrition Information

No nutrition information available for this recipe

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