Apricot Cheese Tart
CATEGORIES:
- pies, tarts & cobblers
- breakfast
- sunday lunch
- granulated sugar
YIELDS
8 servings
INGREDIENTS
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) butter or margarine, softened
- 1/3 cup Domino® Granulated Sugar
- 1 egg
- 1/2 cup almonds, finely chopped
Filling
- 3 ounces cream cheese, softened
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond-flavored liqueur
- 2 cans (15 oz.) unpeeled apricot halves in heavy syrup
Glaze
- reserved apricot liquid
- 1 tablespoon almond-flavored liqueur
- 1/3 cup slivered almonds, toasted
INSTRUCTIONS
Crust
Preheat oven to 400°F. Prepare 10-inch tart pan with removable bottom.
In a medium mixing bowl, combine flour, butter, sugar and egg. Beat at medium speed until mixture is crumbly; stir in nuts. Press mixture firmly on bottom and up sides of prepared pan; freeze crust for 15 minutes.
Bake for 15 to 18 minutes, or until the tart shell is golden brown. Cool completely on wire rack.
Filling
In a small bowl, beat together cream cheese, cream, vanilla and almond-flavored liqueur. Spread this mixture onto bottom of prepared crust. Drain apricots and pat dry with a paper towel; reserve liquid for apricot glaze.
Top cheese mixture with well-drained apricot halves, rounded sides up.
Glaze
In a small saucepan, bring the reserved apricot liquid to a boil; reduce to 1/3 cup. Add almond-flavored liqueur and cool slightly.
Brush tart with apricot glaze and sprinkle with toasted almonds.
QUICK TIP
To toast almonds, position a rack in the center of the oven; preheat to 350°F. Spread the almonds in a single layer on a baking sheet and toast for 6 to 8 minutes, shaking the pan 2 or 3 times until the nuts are golden.
