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Brandied Apricot Tarts

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Ingredients
  Vanilla pudding and pie filling 3 1⁄4 Ounce (1 Package)
  Milk 1 1⁄2 Cup (24 tbs)
  Brandy 2 Tablespoon
  Canned apricot halves 8 Ounce, drained (1 Can)
  Pastry tart shells 5 Ounce (6 Pieces, 1 Package)
  Sugar 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Chilling
Dish: 
Tart
Ingredient: 
Apricot
Servings: 
4

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