Cherry-Apricot Cream Cheese Tart

Name: Cherry-Apricot Cream Cheese Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 118 milliliters apricot preserves; 4 larges apricots, halved, pitted, cut into 1/4-inch slices; 340 grams cups fresh cherries (about , pitted, halved; 1 Tbsp cornstarch; 227 grams package cream cheese, room temperature; 1 large egg yolk; 2 larges egg yolks; 1 teaspoon grated orange peel; 118 milliliters powdered sugar; 0 teaspoons salt; 118 milliliters sugar; 6 Tbsps (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces; 177 milliliters whole milk

For $1.02 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 330 calories, 4g of protein, and 21g of fat. This recipe serves 8. A mixture of all purpose flour, milk, apricots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Blend flour, sugar and salt in processor.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Add butter and process, using on/off turns, until mixture resembles very coarse meal.

Ingredients you will need

Butter

Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled.

Ingredients you will need

Dough

Wrap

Egg Yolk

Let soften slightly at room temperature before rolling out.)

Beat cream cheese and orange peel in medium bowl to blend.

Ingredients you will need

Cream Cheese

Orange Zest

Equipment you will use

Bowl

Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan.

Ingredients you will need

Corn Starch

All Purpose Flour

Sugar

Egg Yolk

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Frying Pan

Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.

Ingredients you will need

Cream Cheese

Custard

Wrap

Equipment you will use

Plastic Wrap

Whisk

Roll out dough on lightly floured surface to 12-inch round.

Ingredients you will need

Dough

Roll

Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake crust 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil and beans. Reduce oven temperature to 375°F.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Oven

Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly.

Ingredients you will need

Cream Cheese

Apricot