|
Home
|
Ideas
|
History |
Recipe
Information |
Facts |
Search |
Contact
Us |
Order |
| Easy Apricot Tart |
|
2 packages (3 ounces
each) ladyfingers
½ cup apricot fruit
spread
1 cup heavy or
whipping cream
1/3 cup unsifted
confectioners’ sugar
2 teaspoons vanilla
extract
½ cup sour cream
1 can (16 ounces)
apricot halves in light syrup, well-drained |
|
Line bottom of 9 x
3-inch springform pan with ladyfinger halves, split sides up. Sandwich 10
to 12 whole ladyfingers with ¼ cup of the fruit spread. Cut in half
crosswise. Use to line side of pan, allowing cut ends to rest on
ladyfingers in bottom of pan; set aside.
In small mixing bowl
whip heavy cream, confectioners’ sugar and vanilla until stiff peaks form.
Fold in sour cream. Spoon and spread into ladyfinger-lined pan. Arrange
apricots, cut sides down, over cream mixture in pan. Place remaining fruit
spread in small micro-proof bowl. Microwave on high (full power) 15
seconds or just until warm. Spoon over apricots, covering completely.
Cover and refrigerate several hours or overnight.
Remove side of pan
just before serving.
10 to 12
servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
