Ingredients 1 (11-inch) tart pastry crust, baked 2 tablespoons strained apricot preserves, warmed 2 large or medium mangoes 1 1/2-2 cups blackberries (8-10 ounces) 3 ...

The crust is rich and buttery, the filling is eggy and smooth, and the mango slices get a nice, shiny glaze from the apricot preserves. Try this tart when you want a picture-perfect dessert for ...

1 large egg white, beaten 1/4 cup apricot nectar 3 Tbsp. mango chutney 3 Tbsp. light brown sugar 2 Tbsp. cornstarch 2 1/2 lb. firm-ripe mango, sliced (about 4 cups) 8 Tbsp. fat-free whipped topping ...

(Photo by Claudia Alexander) David Lebovitz’s apricot tart uses the classic combination of apricots and almonds found in many well-known breakfast pastries and desserts. Apricots are high in ...

Tart and assembly 2 pounds apricots 2 to 4 tablespoons sugar, depending on the sweetness of the fruit 1 1/4 cups apricot jam, divided 1 1/2 cups boysenberries 1/4 cup sugar 1/2 teaspoon cinnamon 1 ...

Bake until lightly browned, about 10 minutes. Remove the tart shell from the oven and cool on a wire rack. Reduce the heat to 350 degrees.

To serve, carefully remove side of tart pan. Sprinkle tart with pistachios. Per serving: 265 calories, 12g fat, 29mg cholesterol, 200mg sodium, 37g carbohydrates, 3g fiber, 4g protein.

Bake the tart at 350°F, gas mark 4, for about 40 minutes, until golden, risen, and firm in the center. Set aside to cool slightly, then arrange the drained apricot quarters on top in closely ...

Spray a 14-by-4 1/2-inch rectangular tart pan with a removable bottom with nonstick cooking spray. In the bowl of a standing mixer, beat the hard-boiled egg yolk with the butter and sugar at ...

Prepare the tart: Whisk the 2 tablespoons sugar, cardamom and cinnamon in a small bowl and set aside. Arrange the butter in a 10-inch oven-proof skillet with sloping sides.