Spinach and Apricot-Filled Almond Tarts
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Almond Board of California
"These easy to make tarts are filled with spinach, slivered California Almonds, and dried apricots."
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Ingredientsservings 641 cals
Original recipe yields 4 servings
- Preheat oven to 400 degrees F. Spray 4 tart pans with nonstick spray. Cut pie crusts into fourths, and insert each piece into a tart pan, pressing so it fits and trimming loose ends. Fill with dry beans or pie weights, and bake on a baking sheet 15-20 minutes, or until edges are golden brown. Let cool on rack, and then remove beans or pie weights.
- Heat olive oil in a large skillet or wok. Add garlic and simmer on low heat until it turns just a shade darker; turn heat to medium, add spinach and saute, working in 2 batches if pan isn't big enough. Gently stir in apricots and butter while spinach is still hot, then sprinkle in almonds.
- Fill each tart shell with spinach mixture and serve immediately.
- *To roast almonds, place a single layer on a baking sheet and bake in a preheated 350 degrees F oven for 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.
Per Serving: 641 calories; 40.1 g fat; 63.3 g carbohydrates; 7.6 g protein; 27 mg cholesterol; 659 mg sodium. Full nutrition