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apricot-orange brunch tart ww value - 6 points

(2 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

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.

(2 ratings)
yield 16 servings
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For apricot-orange brunch tart ww value - 6 points

  • CRUST
  • 1 can
    (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 md
    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

  • 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
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