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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I like to bring dishes to potlucks that are a little different from others. Everyone reaches for this attractive apricot tart. Ingredients:
1/2 cup butter, softened |
3 tablespoons confectioners' sugar |
1 cup king arthur unbleached all-purpose flour |
filling: |
3/4 cup cold milk |
1 package (3.4 ounces) instant lemon pudding mix |
1 package (8 ounces) cream cheese, softened |
1/4 cup confectioners' sugar |
3 tablespoons lemon juice, divided |
1/2 cup heavy whipping cream, whipped |
2 cans (15 ounces each) apricot halves, well drained |
1/3 cup apricot jam |
Directions:
1. In a small bowl, cream butter and confectioners' sugar. Add flour; beat until well mixed. Press dough onto the bottom and 1/2 in. up the sides of a 9-in. springform pan. Prick well with a fork; chill for 30 minutes.
2. Place pan on a baking sheet. Bake at 425° for 12-15 minutes or until light golden brown. Cool on a wire rack.
3. For filling, in a bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons lemon juice until smooth. Stir in pudding until blended. Fold in whipped cream. Spread over crust.
4. Arrange apricots over filling. Combine jam and remaining lemon juice; brush over apricots. Cover and chill for at least 3 hours or overnight. Yield: 8 servings.
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