Cherry-Apricot Cream Cheese Tart
- 1 cup plus 3 tablespoons all purpose flour
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1 8-ounce package cream cheese, room temperature
- 1 teaspoon grated orange peel
- 1/2 cup sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon all purpose flour
- 3/4 cup whole milk
- 2 cups fresh cherries (about12 ounces), pitted, halved
- 4 large apricots, halved, pitted, cut into 1/4-inch slices
- 1/2 cup apricot preserves
- Blend flour, sugar and salt in processor.
- Add butter and process, using on/off turns, until mixture resembles very coarse meal.
- Add yolk and process until moist clumps form.
- Gather dough into ball; flatten into disk.
- Wrap in plastic; chill 1 hour.
- (Can be prepared 1 day ahead.
- Keep chilled.
- Let soften slightly at room temperature before rolling out.)
- Beat cream cheese and orange peel in medium bowl to blend.
- Whisk sugar, yolks, cornstarch and flour in small bowl until smooth.
- Bring milk to simmer in saucepan.
- Gradually whisk hot milk into yolk mixture; return to same pan.
- Whisk over low heat until custard thickens and boils.
- Cool custard 15 minutes.
- Beat barely warm custard into cream cheese mixture.
- Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
- Roll out dough on lightly floured surface to 12-inch round.
- Transfer to 9-inch-diameter tart pan with removable bottom.
- Press dough gently into place; trim excess dough.
- Freeze 30 minutes.
- Preheat oven to 400F.
- Line crust with foil; fill with dried beans or pie weights.
- Bake crust 10 minutes.
- Remove foil and beans.
- Reduce oven temperature to 375F.
- Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes.
- Cool crust in pan on rack.
- Spread cream cheese filling over crust.
- Arrange cherries, cut side down, in 2 concentric circles around edge of tart.
- Arrange apricots in middle of tart, overlapping slightly.
- Place any remaining cherries in center.
- Stir preserves in saucepan over low heat until beginning to melt.
- Strain into small bowl.
- Brush enough preserves over fruit to glaze.
- Serve immediately or chill up to 6 hours.
flour, powdered sugar, salt, butter, egg yolk, cream cheese, sugar, egg yolks, cornstarch, flour, milk, fresh cherries, apricot preserves
Taken from www.epicurious.com/recipes/food/views/cherry-apricot-cream-cheese-tart-101669 (may not work)