Apricot Tart Flambe

submitted by butterflydog

1, 10 inch baked pie crust, cooled
1 pkg vanilla pudding ( cooked ) and cooled
2 cups half and half
2 Tbsp apricot brandy
1/2 cup bread crumbs
1 cup cream whipped
1 can apricot halves, drained very well
1/4 cup sugar
1/4 cup apricot brandy

Prepare pudding using half and half instead of milk. Add brandy to pudding
and chill very well. Sprinkle bread crumbs on bottom of prepared pie
crust. Whip cream and fold into cold pudding. Chill again. Then place
filling in pie shell over the bread crumbs. Arrange apricots atop of
pudding, skin side up. Sprinkle sugar over apricots. Place tart under med
high broiler for a few minutes to caramelize the sugar. To flambé:
Remove tart from broiler, warm up brandy, and pour over tart. With long
match ignite tart and wait till flames die down. Serve immediately.
Note: be careful when you flambé. Tart may be served without doing a
flambé.

Top servings with vanilla ice cream is also great.

Yield 6 servings.


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