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Maple-Bacon and Apricot Tart

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Maple-Bacon and Apricot Tart
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8
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A simple apricot tart gets topped with crumbled bacon and maple syrup for a sweet take on dessert.

Ingredients

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

Directions

  • 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.
Tips  

Instead of bacon, add toasted nuts to the finished tart.

Use plums, pears or apples instead of apricots.

Nutrition Information 
No nutrition information available for this recipe
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