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Festive Apricot Tart

I like to bring dishes to potlucks that are a little different from others. Everyone reaches for this attractive apricot tart.

8 ServingsPrep: 25 min. + chilling Bake: 15 min. + chilling

Ingredients

1/2 cup butter, softened
3 tablespoons confectioners' sugar
1 cup 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

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.
Place pan on a baking sheet. Bake at 425° for 12-15 minutes or
until light golden brown. Cool on a wire rack.
For filling, in a bowl, whisk milk and pudding mix for 2 minutes. Let
stand for 2 minutes or until soft-set. 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

2 of 2

Festive Apricot Tart (continued)

Directions (continued)

over crust.
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.

Nutrition Facts: 1 serving (1 slice) equals 443 calories, 25 g fat (16 g saturated fat), 75 mg cholesterol, 366 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.