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Dried Apricot And Prune Tarts

Diabetic.Foodie's picture
Ingredients
  Unbaked tart shells 10
  Dried prunes 1 Cup (16 tbs)
  Dried apricots 1 Cup (16 tbs)
  Salt 1 Dash
  Cinnamon 1 Teaspoon
  Prune liquid 3⁄4 Cup (12 tbs)
Directions

Place prunes in saucepan.
Cover with water and boil for about 15 minutes.
Drain, reserving liquid.
Remove pits from prunes; then cut them in half and place them back in saucepan.
Rinse apricots (do not cook).
Cut apricots in half and add to prunes.
Next, add salt, cinnamon, and 1/4 cup (190 mL) of the reserved prune liquid.
If the liquid drained from the prunes does not measure 3/4 cup (190 mL), add water to liquid.
Bring to a boil; then reduce heat and cook until mixture thickens.
Divide mixture evenly between the 10 tart shells.
Bake at 425°F (220°C) for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Healthy
Servings: 
10

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 278 Calories from Fat 1

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 0.02 g0.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 16.5 mg0.7%

Total Carbohydrates 40 g13.4%

Dietary Fiber 2.7 g10.7%

Sugars 14.9 g

Protein 4 g7.3%

Vitamin A 12.1% Vitamin C 0.57%

Calcium 2.5% Iron 3.1%

*Based on a 2000 Calorie diet

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Dried Apricot And Prune Tarts Recipe