Serves: 12
Total Calories: 200
Heat oven to 375°F. Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan press in bottom and up sides of pan. Trim edges if necessary.
In medium saucepan, combine apricots and 1/2 cup orange juice bring to a boil. Reduce heat to low simmer uncovered for 1 to 2 minutes. Cool slightly. Reserve
1 tablespoon apricot mixture for cream cheese filling.
Beat 2 eggs in small bowl reserve 1 teaspoon for topping. Stir remaining beaten eggs, 1/2 cup sugar, 2 tablespoons flour, corn syrup, margarine and vanilla into apricot mixture in saucepan mix well. Spoon into crust-lined pan.
In small bowl, combine all cream cheese filling ingredients and reserved 1 tablespoon apricot mixture beat at medium speed until well blended. Spoon over apricot filling. Heat cookie sheet in oven for 10 minutes.
Meanwhile, to make lattice top, cut remaining crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. In small bowl, combine 1 teaspoon orange juice and reserved 1 teaspoon beaten egg blend well. Gently brush over lattice crust sprinkle with 1 teaspoon sugar.
Place tart on preheated cookie sheet. Bake at 375°F. for 45 to 55 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to avoid excessive browning. Cool remove sides of pan. Store in refrigerator.
Nutrition Per Serving: Calories 380 Protein 4g Carbohydrate 53g Fat 17g Sodium 200mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Apricot Tea Tart recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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