Cherry-Apricot Cream Cheese Tart

Ingredients

• 1 tablespoon flour 
• 0.5 cup apricot preserves 
• 4 large apricots pitted halved cut into 1/4-inch slices
• 12 ounces cherries fresh pitted halved
• 1 tablespoon cornstarch 
• 8 ounce cream cheese room temperature
• 1 large egg yolk 
• 2 large egg yolk 
• 1 teaspoon orange zest grated
• 0.5 cup powdered sugar 
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 6 tablespoons butter unsalted chilled cut into 1/2-inch pieces ()
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• aluminum foil
• tart form

Directions

1. Blend flour, sugar and salt in processor.
2. Add butter and process, using on/off turns, until mixture resembles very coarse meal.
3. 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.
4. Let soften slightly at room temperature before rolling out.)
5. Beat cream cheese and orange peel in medium bowl to blend.
6. 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.
7. 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.
8. Roll out dough on lightly floured surface to 12-inch round.
9. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
10. Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights.
11. Bake crust 10 minutes.
12. Remove foil and beans. Reduce oven temperature to 375°F.
13. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
14. 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.
15. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl.
16. Brush enough preserves over fruit to glaze.
17. Serve immediately or chill up to 6 hours.