CHERRY-APRICOT CREAM CHEESE TART
Categories Dairy Fruit Dessert Bake Cream Cheese Apricot Cherry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- 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.)
- Make filling:
- 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 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. 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.
APRICOT TARTS
These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour. , For filling, in a small saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside., Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spoon a dollop onto each tart. Store in the refrigerator.
Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY CREAM CHEESE TARTS
It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! -Cindi Mitchell, Waring, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 362 calories, Fat 20g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT-AND-CREAM CHEESE SQUARES
A new take on an old favorite, this modern riff on the apricot-cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it's baked in a 9-by-13-inch pan and cut into squares. Another thing that makes this recipe easy on the cook, we use canned or jarred apricots rather than fresh.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h20m
Yield Makes 12
Number Of Ingredients 8
Steps:
- In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 3/4 cup warm water (110 degrees), and pinch of sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 2 tablespoons oil, salt, and 1 teaspoon sugar. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 3 minutes.
- Coat a 9-by-13-inch metal baking pan with 3 tablespoons oil. Transfer dough to pan; press to edges with your hands (being careful not to tear). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 425 degrees with a rack in lower third. Press dimple-like indentations all over dough with your fingers. Stir together cream cheese and remaining 2 tablespoons sugar; dot all over dough. Arrange 12 apricot halves on top in a 3-by-4 grid formation. Drizzle with remaining 1 tablespoon oil. Cover with plastic wrap and let rise in a warm place until puffed, 30 minutes.
- Bake until golden brown on top, 23 to 25 minutes. Let cool in pan 10 minutes, then transfer with two large spatulas to a wire rack. Drizzle with honey and oil; let cool completely. Cut into squares and serve.
MINI CHERRY CREAM CHEESE TARTS
Bite size ... delicious , fast and easy to make. Big hit with family and friends. Great for holiday party dessert tray.
Provided by Mary Lee
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Fill mini pan wells with liner ... place 1 vanilla wafer in bottom of each liner , pour over wafer 1/2 teaspoon of melted butter . In medium size mixing bowl add room temp cream cheese, sugar, egg, lemon and vanilla. Mix with beater until all ingredients are creamed together. Spoon cream cheese mixture over wafer until 2/3's full. Bake in preheated 325 degree oven for approx.15 minutes or until so slightly brown . Set in refrigerator to cool. Top with favorite topping ( strawberry, cherry , blueberry pie filling or mini chocolate chips) Keep cool until ready to serve.
APRICOT AND CHERRY COUNTRY TART
Categories Fruit Dessert Bake Picnic Apricot Cherry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- FOR CRUST:
- Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
- Preheat oven to 400°F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.
- FOR FILLING:
- Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar.
- Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt.
BLANCA'S CHERRY CHEESE TARTS
These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!
Provided by BLANCA CASTELLO
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 26
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
- To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
- To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
- Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 14.6 g, Cholesterol 34.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 95.3 mg, Sugar 6.1 g
RUSTIC CHERRY-APRICOT TART
Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h5m
Yield Makes one 10-inch pie
Number Of Ingredients 13
Steps:
- Crust:Pulse flour, cornmeal, granulated sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Drizzle in 6 tablespoons ice water evenly. Pulse until dough holds together when pressed between 2 fingers (it should not be wet or sticky). If too dry, add more water, 1 tablespoon at a time; continue pulsing. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour; or freeze up to 3 months.
- Filling:In a large bowl, combine apricots, cherries, granulated sugar, cornstarch, and salt. On a lightly floured piece of parchment, roll out dough to a 15-inch circle. Transfer to a 10-inch pie dish; pour filling into crust. Fold edges of crust over filling, overlapping as necessary. Brush edges of dough with egg wash and sprinkle with sanding sugar. Refrigerate until firm, about 30 minutes.
- Preheat oven to 375 degrees, with racks in middle and bottom. Place a foil-lined baking sheet on bottom rack. Bake on middle rack until pastry is golden and juices are bubbling in center, about 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool at least 2 hours before serving. Pie can be stored at room temperature up to 1 day.
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