Ingredients
1/4 cup plus 1 teaspoon sugar, divided2 tablespoons cornstarch1/2 teaspoon pumpkin pie spice3 cans (15 ounces each) reduced-sugar apricot halves, drainedPastry for single-crust pie (9 inches)1 large egg white, beaten2 tablespoons sliced almonds1 tablespoon fat-free milk
Preparation
In a large bowl, combine 1/4 cup sugar, cornstarch and pumpkin pie spice. Add apricots and toss to coat.
Place pastry on a parchment-lined 12-in. pizza pan. Brush with egg white to within 1-1/2 in. of edges. Spoon apricot mixture over egg white; sprinkle with almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with remaining sugar.
Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Use parchment to slide tart onto a wire rack to cool.
