Maple-Bacon and Apricot Tart
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By
Inspired Taste
Created Jul 12, 2012
A simple apricot tart gets topped with crumbled bacon and maple syrup for a sweet take on dessert.
Maple-Bacon and Apricot Tart
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- Prep Time 15 min
- Total 45 min
- Ingredients 7
- Servings 8
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
-
Step2Unroll crust on cookie sheet. Sprinkle cornstarch and 1 tablespoon of the sugar over crust, leaving 1-inch border.
-
Step3Wash, 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.
-
Step4Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Drizzle with maple syrup, and sprinkle with bacon. Serve warm.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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