Nutrition info - Recipes

Apricot & Raspberry Tarts

Here's a gift from the tart. This delectable desserts are super simple to make and even to easier to devour. An apricot and raspberry treat that is truly perfect for any occasion and are sure to be a party favorite.

Apricot & Raspberry Tarts


For 12 people

  • 1 refrigerated, prepared pie crust
  • 24 tablespoon(s) apricot preserves
  • 5 cup(s) canned apricot halves
  • 1 tablespoon(s) red raspberry preserves
  • 1 tablespoon(s) apricot juice sweetened whipped cream


Prepare 12 baked (5-inch) tart shells from pie crust by using a round cookie cutter and pressing the circles into a greased muffin pan. Bake as directed. Spread a thin coating of apricot preserves on bottom of each tart shell. Drain apricot halves well and place 3 halves in each shell. Combine raspberry preserves and apricot juice and melt over low heat. Glaze top of apricots with preserves mixture. Refrigerate to set glaze. With pastry tube make rosette ring of whipped cream around edge of fruit or spoon it around tarts.

Nutrition facts

  • Kcal: 244.47 kcal
  • Fibers (g): 2.97g
  • Sodium (mg): 63.58mg
  • Carbs: 53.46g
  • Fat: 3.81g
  • Saturated fat (g): 1.24g
  • Proteins: 1.42g