Brandied Apricot Tarts
|Vanilla pudding and pie filling||3 1⁄4 Ounce (1 Package)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned apricot halves||8 Ounce, drained (1 Can)|
|Pastry tart shells||5 Ounce (6 Pieces, 1 Package)|
1. Prepare vanilla pudding and pie filling following label directions, using 1 1/2 cups milk. Remove from heat. Add brandy.
2. Set saucepan in a pan of ice and water to speed setting. Chill, stirring often, 5 minutes, until mixture begins to mound. Or, you may press wax paper on surface of pudding, then chill in refrigerator.
3. Place 1 apricot half in bottom of each tart shell. Spoon filling into shells. Refrigerate tarts until ready to serve.
4. Just before serving, place sugar in a small skillet. Over low heat, melt sugar until it begins to caramelize. With spoon, drizzle over top of tart in a tic-tac-toe pattern.