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“This recipe is from Real Simple magazine a few years back. Very tasty and easy tart to make. I have used Libbey brand canned apricots in lieu of fresh with good results. Also I always make my own pastry crust as it is almost as easy as pre made (just roll out between two wax paper sheets for easier releasing).”

Ingredients Nutrition

  • 1 (15 ounce) box pie crusts
  • 13 cup slivered almonds
  • 8 Nabisco social tea biscuits (or Voortman tea biscuits)
  • 3 tablespoons sugar
  • 8 apricots, ripe
  • 1 (10 ounce) jar apple jelly
  • 1 cup blueberries


  1. -Heat oven to 350°F
  2. -Fit 1 piecrust into a 9-inch tart pan with a removable bottom (save the other crust for future use).
  3. -Place the almonds, cookies, and sugar in a blender or food processor and pulse to a fine sand; sprinkle on the bottom of the crust.
  4. -Halve and pit the apricots. Arrange them, cut-side down, on top of the crumbs.
  5. -Bake for 25 minutes or until the crust is golden brown. Remove from oven and cool on a wire rack.
  6. -Put the jelly into a small saucepan and warm over medium heat until melted and bubbling, stirring constantly. Spoon over the tart. Set aside to cool completely.
  7. Garnish with blueberries or blackberries and serve.

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