Recipe Archives->Pies->Apricot Tart 01

Apricot Tart Flambe
Yield 6 servings.

10 inch baked pie crust, cooled
1 pkg vanilla pudding, cooked and cooled
2 cups half and half
2 Tbsp apricot brandy
1/2 cup bread crumbs
1 cup cream whipped
1 can apricot halves, drained very well
1/4 cup sugar
1/4 cup apricot brandy

Prepare pudding using half and half instead of milk. Add brandy to
pudding and chill very well. Sprinkle bread crumbs on bottom of
prepared pie crust.  Whip cream and fold into cold pudding. Chill
again.  Place filling in pie shell over the bread crumbs.

Arrange apricots atop of pudding, skin side up. Sprinkle sugar over
apricots. Place tart under med high broiler for a few minutes to
caramelize  the sugar.   

To flambe: Remove tart from broiler, warm up brandy, and pour over
tart. With long match ignite tart and wait till flames die down.
Serve immediately.  

Note: Be careful when you flambe. Tart may be served without doing
a flambe.

Top servings with vanilla ice cream.

Printable version: apricot-tart01.txt.