Festive Apricot Tart

• 1/2 cup butter, softened
• 3 tablespoons confectioners' sugar
• 1 cup all-purpose flour
• 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

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
3. . Bake at 425u0b0 for 12-15 minutes or until light golden brown. Cool on a wire rack.
4. 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.
5. Arrange apricots over filling. Combine jam and remaining lemon juice; brush over apricots. Cover and chill for at least 3 hours or overnight.

butter, sugar, flour, cold milk, cream cheese, confectioners, lemon juice, heavy whipping cream, apricot, apricot jam

Taken from www.tasteofhome.com/recipes/festive-apricot-tart/ (may not work)