Apple-Apricot Tart

This sweet dessert is perfect for those people that are allergic to dairy and/or eggs. For a change of pace, try using your favorite spread in place of the apricot spread. I recently discovered that lemon-pear marmalade is another great addition to this treat.
  • 3/4 c. all-purpose flour
  • 1/4 c. whole wheat flour
  • 1 1/2 tsp. sugar
  • 1/4 c. margarine
  • 2 to 3 T. cold water
  • 2 medium cooking apples, peeled, cored, and sliced
  • 1 T. lemon juice
  • 3 T. "All-Fruit" apricot spread, melted
  • 1/2 tsp. ground cinnamon

Combine flours and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.

Sprinkle cold water, 1 tablespoon at a time, evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 10 minutes.

Roll dough between 2 sheets of heavy-duty plastic wrap into a 10-inch circle. Chill dough 10 minutes. Remove plastic wrap and fit pastry into a 9-inch tart pan. Chill 10 minutes. Prick bottom of pastry with a fork. Bake at 400 degrees for 5 minutes. Remove from oven; let cool on a wire rack.

Place apple slices and lemon juice in a bowl; toss gently to combine.

Arrange apple slices evenly over pastry and brush apple slices evenly with melted apricot spread. Sprinkle with cinnamon.

Bake at 400 degrees for 30 minutes or until pastry is golden brown and apples are tender. Serve warm.

  • Yields: 6 servings
  • Preparation Time: 1 hour and 30 minutes
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