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Maple-Bacon and Apricot Tart

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.
Created July 12, 2012
Make With
Make With
Pillsbury Pie Crust


  • 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


  • 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.

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

No nutrition information available for this recipe
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