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Apricot Tea Tart |
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Serves: 12 Print this RecipeBetty Eder - Lytle Creek, California Bake-Off® Contest 35, 1992 Prize Winner Pretty as a picture, this apricot tart is topped with an easy lattice crust. It's lovely to serve for tea or coffee or dessert any time of year! 1 (15-ounce) package refrigerated pie crust (2 crust) APRICOT FILLING 1 1/2 cups chopped dried apricots 1/2 cup orange juice 2 eggs 1/3 cup sugar 2 tablespoons all-purpose flour 1/2 cup light corn syrup 2 tablespoons margarine or butter, melted 1 teaspoon vanilla extract CREAM CHEESE FILLING 1 3 ounce package cream cheese, softened 1/4 cup sugar 1 tablespoon all-purpose flour 1/3 cup dairy sour cream 1 egg TOPPING 1 teaspoon orange juice 1 teaspoon sugar Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat oven to 375°F. Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. In medium saucepan, combine apricots and 1/2 cup orange juice; bring to a boil. Reduce heat to low; simmer uncovered for 1 to 2 minutes. Cool slightly. Reserve 1 tablespoon apricot mixture for cream cheese filling. Beat 2 eggs in small bowl; reserve 1 teaspoon for topping. Stir remaining beaten eggs, 1/2 cup sugar, 2 tablespoons flour, corn syrup, margarine and vanilla into apricot mixture in saucepan; mix well. Spoon into crust-lined pan. In small bowl, combine all cream cheese filling ingredients and reserved 1 tablespoon apricot mixture; beat at medium speed until well blended. Spoon over apricot filling. Heat cookie sheet in oven for 10 minutes. Meanwhile, to make lattice top, cut remaining crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. In small bowl, combine 1 teaspoon orange juice and reserved 1 teaspoon beaten egg; blend well. Gently brush over lattice crust; sprinkle with 1 teaspoon sugar. Place tart on preheated cookie sheet. Bake at 375°F. for 45 to 55 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to avoid excessive browning. Cool; remove sides of pan. Store in refrigerator. Nutrition Per Serving: Calories 380; Protein 4g; Carbohydrate 53g; Fat 17g; Sodium 200mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Apricot Tea Tart is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Caramel Candy Pie Lemon Cloud Pie Mystery Pecan Pie Apricot Coconut Cream Pie Almond Macaroon Cherry Pie Apple Date Pie Cherry-Berry Pie Chocolate Caramel Satin Pie Chocolate Dream Pie Luscious Almond Caramel Pie Open Sesame Pie Frost-on-the-Pumpkin Pie Chocolate Silk Pecan Pie Pennsylvania Dutch Cake and Custard Pie Company's Coming Cashew Pie Raspberry Angel Cream Pie French Silk Chocolate Pie Chocolate Orange Layer Pie Lemon Luscious Pie Pineapple Crunch Pie Grandmother's Raisin Cream Pie Caribbean Truffle Pie Winter Fruit Pie Taffy Apple Cheesecake Pie Toffee Dream Pie Strawberry Devonshire Pie Orange Kist Coconut Cream Pie Peacheesy Pie White Chocolate Pecan Mousse Pie Peanut Butter Luster Pie Vienna Chocolate Pie Topsy Turvy Apple Pie Melba Streusel Pie Chocolate-Laced Apricot Walnut Tart Apple Nut Lattice Tart Apricot Tea Tart Coconut Fudge Crescent Tart Apple Nut Cookie Tart Fudge Crostata with Raspberry Sauce Coffee Crunch Chocolate Tart Cranberry Cheesecake Tart Pineapple Blueberry Cream Tart Chocolate Swirl Coconut Almond Tart Taste o' Lemon Cream Tart Tangy Crescent Nut Tart Pecan Caramel Tart Cream Cheese Brownie Pie 08: Pies and Tarts |
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