Apricot Cheese Tart

Apricot Cheese Tart

Enjoy a slice of creamy, almond-crusted bliss topped with an apricot glaze that'll have you on cloud nine from the first bite.

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.