A pastry tart shell is spread with a layer
of orange-scented cream cheese mixture, a layer of citrus curd,
and topped with fresh apricots.
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
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 1 (10-inch) tart.
Recipe provided courtesy Washington State Fruit Commission.
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