Directions:
- Heat oven to 350° F. Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use). Place the almonds, cookies, and sugar in a blender or food processor and pulse to a fine sand; sprinkle on the bottom of the crust. Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs. Bake for 25 minutes or until the crust is golden brown. Remove from oven and cool on a wire rack. Put the jelly into a small saucepan and warm over medium heat until melted and bubbling, stirring constantly. Spoon over the tart. Set aside to cool completely. Garnish with blueberries or blackberries and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.38 Kcal (2317 kJ) | ||
| Calories from fat | 235.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.2g | 40% | |
|---|---|---|---|
| Sodium | 351.96mg | 15% | |
| Potassium | 234.31mg | 5% | |
| Total Carbs | 75.53g | 25% | |
| Sugars | 30.36g | 121% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 2.4mg | 13% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 274.72 Kcal (1150 kJ) | ||
| Calories from fat | 117.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 40% | |
|---|---|---|---|
| Sodium | 174.73mg | 15% | |
| Potassium | 116.32mg | 5% | |
| Total Carbs | 37.49g | 25% | |
| Sugars | 15.07g | 121% | |
| Dietary Fiber | 2.16g | 17% | |
| Protein | 3.3g | 13% | |
| Vitamin C | 3.5mg | 12% | |
| Iron | 1.2mg | 13% | |
| Calcium | 16.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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