*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
*To roast almonds, place a single layer on a baking sheet and bake in a preheated 350 degrees F oven for 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.