Fresh Apricot Tart
Prep Time: 5 minutes
Cooking Time: 20 minutes
This is a simple yet delicious dessert. It's great served with ice cream or frozen yogurt on the side.
1 package pie crust dough, 9 inch Pillsbury or any
6 apricots, fresh
4 ounce(s) cream cheese, 1/3 less fat, softened
2 tablespoons apricot jam, preserves
1 tablespoon powdered sugar, for dusting
1 egg(s), large, for egg wash
Preheat the oven to 400 degrees. Place a piece of parchment paper on top of a baking sheet. Remove the pie dough from the package and place on the parchment paper. Slightly roll the dough out to a 10 inch circle. Spread the cream cheese on the center part of the dough, leaving about an inch around the edges. Top with apricot preserves. Cut the apricots in half and remove the pit. Slice each apricot into 6 slices and arrange on top of the preserves. Carefully fold the one inch edge of dough over the apricots and press and fold the edges together as you go. Brush the egg wash over the edges. Bake for 15 to 20 minutes until crust is golden and apricots are soft. Remove from the oven and let cool. Dust with powdered sugar and serve.
Per Serving About: 360 calories, 20 g fat, 9 g saturated fat, 6 g protein, 40 g carbohydrates, 1 g dietary fiber, 430 mg sodium