Apricot Tea Tart

Serves: 12
Total Calories: 200


1 (15-ounce) package refrigerated pie crust (2 crust)

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

1 (3-ounce) package cream cheese, softened
1/4 cup sugar
1 tablespoon all-purpose flour
1/3 cup dairy sour cream
1 egg

1 teaspoon orange juice
1 teaspoon sugar


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.

Nutritional Facts:

Serves: 12
Total Calories: 200
Calories from Fat: 46

This Apricot Tea Tart recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
Almond Macaroon Cherry Pie
Apple Date Pie
Apple Nut Cookie Tart
Apple Nut Lattice Tart
Apricot Coconut Cream Pie
Apricot Tea Tart
Buttered Rum Banana Pecan Pie
Caramel Candy Pie
Caribbean Truffle Pie
Cherry-Berry Pie
Chocolate Caramel Satin Pie
Chocolate Dream Pie
Chocolate Orange Layer Pie
Chocolate Silk Pecan Pie
Chocolate Swirl Coconut Almond Tart
Chocolate-Laced Apricot Walnut Tart
Coconut Fudge Crescent Tart
Coffee Crunch Chocolate Tart
Company's Coming Cashew Pie
Cranberry Cheesecake Tart
Cream Cheese Brownie Pie
French Silk Chocolate Pie
Frost-on-the-Pumpkin Pie
Fudge Crostata with Raspberry Sauce
Grandmother's Raisin Cream Pie
Lemon Cloud Pie
Lemon Luscious Pie
Luscious Almond Caramel Pie
Melba Streusel Pie
Mystery Pecan Pie
Open Sesame Pie
Orange Kist Coconut Cream Pie
Peacheesy Pie
Peanut Butter Luster Pie
Pecan Caramel Tart
Pennsylvania Dutch Cake and Custard Pie
Pineapple Blueberry Cream Tart
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Raspberry Angel Cream Pie
Strawberry Devonshire Pie
Taffy Apple Cheesecake Pie
Tangy Crescent Nut Tart
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