Apricot-Orange Brunch Tart WW value - 6 points

3
Kim Biegacki

By
@pistachyoo

This recipe from Pilsbury is amazing and would be a wonderful dish for Mothers' Day!!!! I could not believe that I made a tart and that it tasted so incredible. It is an award winning recipe, so it is no wonder it is so good. I loved the flavor of Apricot, orange and almonds together is was scrumptious. I had it for dessert along with some friends and family and I had another slice for breakfast with coffee the next day. Let me know how you like it.

Per 16 servings this has a WW value of 6 points per serving.

Rating:

★★★★★ 2 votes

Comments:
Serves:
16 servings
Prep:
20 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • CRUST

  • 1 can(s)
    (13.9 oz.) pillsbury refrigerated orange flavor sweet rolls with icing
  • 2 Tbsp
    smucker's apricot preserves
  • 1/4 c
    sliced almonds
  • FILLING

  • 2 pkg
    (8 oz.) cream cheese, softened
  • ·
    icing from can of sweet rolls
  • 1 tsp
    vanilla
  • 1/8 tsp
    salt
  • 2 medium
    land o lakes eggs (or any brand of eggs)
  • TOPPING

  • 1/4 c
    smucker's apricot preserves
  • 1/4 c
    sliced almonds
  • GARNISH

  • ·
    fresh strawberries
  • ·
    fresh mint leaves

How to Make Apricot-Orange Brunch Tart WW value - 6 points

Step-by-Step

  1. Heat oven to 350°F. Spray 10-inch nonstick tart pan with removable bottom with CRISCO® Original No-Stick Cooking Spray. Place orange rolls in bottom of pan, spacing evenly; press rolls together to cover bottom of pan. Set icing aside.
  2. Brush 2 tablespoons preserves over rolls. Sprinkle 1/4 cup almonds over rolls.
  3. In large bowl, beat cream cheese, icing, vanilla and salt with electric mixer on medium speed until smooth. Beat in eggs, one at a time, scraping bowl occasionally, until smooth and creamy.
  4. Gently spoon filling over almonds on rolls, spreading to edge of pan and smoothing top. Cut up large fruit pieces in 1/4 cup preserves if necessary. Drop preserves in small spoonfuls randomly over filling. Swirl preserves into filling, using knife. Sprinkle 1/4 cup almonds around edge of tart.
  5. Place pan on cookie sheet. Bake 35 to 40 minutes or until edge is golden brown and filling is set. Cool in pan 15 minutes. Remove side of pan; place tart on serving plate.* Refrigerate uncovered 1 hour 30 minutes or until chilled.
  6. To serve, cut tart into wedges, using sharp knife. Garnish serving plate with strawberries and mint leaves. Store covered in refrigerator..
  7. *Tart can be served warm if desired.

    (I did do this recipe exactly as stated; however, when I took it out of oven it was not done and had to put it back in for 15 minutes. So, make sure you check the very center of the tart before removing it).
  8. Weight Watchers value: 6 points per serving

Printable Recipe Card

About Apricot-Orange Brunch Tart WW value - 6 points




Show 15 Comments & Reviews

Who Invented the Hot Fudge Sundae?

Who Invented the Hot Fudge Sundae?


Thick and rich, hot fudge sauce turns ordinary vanilla ice cream into something magical. Cold vanilla ice cream gets slightly melted from the hot fudge and topped with whipped cream and a maraschino cherry. It’s a classic and easy dessert. But what’s the history of the hot fudge sundae and who invented it? Before we […]

10 Recipes for Ripe Pears

10 Recipes for Ripe Pears


Come fall, when you think of fruit typically it’s apple. This year try cooking and baking with pears, too. Sweet and juicy, pears are high in fiber and low in calories they’re a great source of vitamin C. Their taste and uses vary by variety. While there are over 3,000 types, two of the most […]

12 Easy Go-To Cobbler Recipes

12 Easy Go-To Cobbler Recipes


Ooey gooey cobbler topped with a delicious crunchy crust? Sign us up twice! We just love us some cobblers all year long! Such a perfect go-to dessert recipe, cobblers are easy to make and sure to make everyone’s taste buds drool.