French cuisine
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Apricot Cream Cheese Tart | Harvesting a Lot of Apricots for Drying

Apricot Cream Cheese Tart | Harvesting a Lot of Apricots for Drying
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If you like the tang of citrus, you’ll love this apricot cream cheese tart. It combines a wonderfully crisp and crumbly crust with a smooth and creamy custard-like filling that is loaded with juicy and tangy fresh apricot. This tart tastes so good that you may want to try making it with other fruits.

 

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Recipe
PRE TIME: 15 min
COOKING TIME: 45 min
TOTAL TIME: 1 hr
6 SERVING
Ingredients:
  • - Crust -
  • 3/4 cup Butter, unsalted and soften at room temp
  • 1/4 cup Sugar
  • cup All-purpose flour
  • 1 pinch Salt
  • - Filling -
  • cup Creme cheese
  • cup Sugar
  • 2 tsp Baking soda
  • 2 large Egg
  • 1 tsp Lemon zest
  • 8 Apricot
Directions:
Step 1
Step 1
1
To make the crust: In a large bowl, whisk together the butter and sugar. Mix in the flour and a pinch of salt until evenly crumbly. Knead the mixture until forming a soft ball. Let it rest for 15 minutes.
Step 2
Step 2
2
To make the filling: In another large bowl, add the creme cheese, sugar, eggs, and lemon zest. Mix till the mixture holds together when squeezed.
Step 3
Step 3
3
Halve the apricots by splitting around the kernel following the line of the fruits natural dimple then gently twist apart and flip out the stone. Slice the apricot to about 1/2-in thick.
Step 4
Step 4
4
Press the dough into a 10" tart pan, pushing firmly up the sides. Pour the filling into the baked crust. Pour the filling evenly over the pastry.
Step 5
Step 5
5
Neatly overlap the apricot slices in circles around the tart working towards the middle.
Step 6
Step 6
6
Bake at 375°F/190°C for around 45 minutes or until the filling is firm and the pastry is golden brown.
Step 7
Step 7
7
Enjoy!
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