An elegant citrus and apricot cheese tart with a pastry crust.
3/4 cups granulated sugar - divided use
1 tablespoon milk
1 tablespoon grated orange peel
2/3 cup heavy cream
1 (10-inch) baked pastry tart shell (see Basic Tart Pastry)
1 tablespoon cornstarch
1/2 cup orange juice
1/4 cup each lemon juice and water
8 to 10 medium Washington apricots, halved
- 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.
- 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.
- Spoon filling over cream cheese layer in pastry.
- Arrange halved apricots over top, cut-side down.
Makes 8 to 10 servings.
Recipe provided courtesy Washington State Fruit Commission.