- Nonstick spray
- 1 (15 ounce) package ready-made pie crust containing 2 pie crusts (Pillsbury®)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 10 ounces fresh baby spinach
- 1/3 cup diced dried apricots
- 1 tablespoon butter
- 1/4 teaspoon salt
- 3 tablespoons slivered California Almonds, roasted
- Special equipment
- Dry beans or pie weights
- 6-inch tart pans with removable bottoms
- Preheat oven to 400 degrees F. Spray 4 tart pans with nonstick spray. Cut pie crusts into fourths, and insert each piece into a tart pan, pressing so it fits and trimming loose ends. Fill with dry beans or pie weights, and bake on a baking sheet 15-20 minutes, or until edges are golden brown. Let cool on rack, and then remove beans or pie weights.
- Heat olive oil in a large skillet or wok. Add garlic and simmer on low heat until it turns just a shade darker; turn heat to medium, add spinach and saute, working in 2 batches if pan isn't big enough. Gently stir in apricots and butter while spinach is still hot, then sprinkle in almonds.
- Fill each tart shell with spinach mixture and serve immediately.