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Cook'n with Betty Crocker 
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Chocolate-Laced Apricot Walnut Tart |
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Serves: 10 Print this RecipePatricia Kiewiet - LaGrange, Illinois Bake-Off® Contest 36, 1994 Prize Winner As a young child, Patricia Kiewiet created an unappreciated "apple" pie using sliced potatoes. Her prize-winning apricot-walnut tart obviously was much more successful. It's deliciously rich, so serve small pieces with whipped cream. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1/3 cup firmly packed brown sugar 1 cup apricot preserves 2 tablespoons butter or margarine, melted 3 eggs 1 1/2 cups chopped walnuts GLAZE 1 ounce semisweet chocolate chips, melted GARNISH, IF DESIRED 1/2 cup whipping cream 1 tablespoon powdered sugar Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Bake at 450°F. for 9 to 11 minutes or until lightly browned. If crust puffs up during baking, gently press crust down with back of wooden spoon. Reduce oven temperature to 350°F. In large bowl, combine brown sugar, preserves, butter and eggs; blend well. Stir in walnuts. Pour into baked crust. Bake at 350°F. for 25 to 35 minutes or until filling is light golden brown and set. Cool 10 minutes. Place melted chocolate in small resealable plastic freezer bag. Snip off 1 corner of bag to make very small hole; drizzle chocolate over warm tart. Cool completely. In small bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Serve tart with whipped cream. Store in refrigerator. Nutrition Per Serving: Calories 420; Protein 6g; Carbohydrate 44g; Fat 26g; Sodium 160mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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