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Apricot Tart

3/4 cups granulated sugar, divided use
1 tablespoon milk
1 tablespoon grated orange peel
2/3 cup heavy cream
1 (10-inch) baked tart shell
1 tablespoon cornstarch
1/2 cup orange juice
1/4 cup each lemon juice and water
4 medium Washington apricots
2 cups stemmed strawberries
1 (11-ounce) can mandarin oranges, drained

1. Combine 1/4 cup sugar, milk and orange peel; mix well. Add cream and beat until thickened. Spread mixture over bottom of baked tart shell.
2. Combine remaining sugar, cornstarch, juices and water in saucepan; mix well. Bring to boil over medium heat; cook and stir 1 minute longer. Refrigerate at least 2 hours to cool mixture.
3. Spoon filling over cream cheese layer in pastry. Arrange fruit over top and serve.

Makes 1 (10-inch) tart.

Recipe provided courtesy Washington State Fruit Commission