Apricot Tart

This Apricot Tart is a sweet pastry crust filled with apricot preserves and a no-bake cheesecake filling, topped with fresh apricots! Cool, creamy, and delicious, it's a fantastic Summer treat!

Course Dessert

Cuisine Tarts

Prep Time 40

Cook Time 20

Chill Time 3 30

Servings slices

Calories 513kcal

Author Amee

Ingredients

Sweet Pastry Crust

1½ cups flour (I used all-purpose flour.)
2 tablespoon cornstarch
pinch salt
½ cup unsalted butter, at room temperature (1 stick)
¾ cup powdered sugar
1 egg, at room temperature

No Bake Cheesecake Filling

8 oz cream cheese, at room temperature (I used full fat cream cheese.)
½ cup sugar
1 tablespoon lemon juice, at room temperature
¾ cup heavy (whipping) cream, cold
½ teaspoon vanilla bean paste (see note)
½ cup apricot preserves

Toppings

3-4 fresh apricots, sliced

US Customary - Metric

Instructions

Crust

In a small bowl, combine flour, cornstarch, and salt. Set aside.
In the bowl of a stand mixer, combine the butter and powdered sugar. Beat until light and fluffy, scraping down the sides of the bowl as needed.
Add egg and mix to combine. If your egg is a little cool the butter may look a bit curdled, but the crust will still turn out fine!
Add flour mixture and mix until barely combined. Pour the mixture out onto the countertop and gently knead into a ball. Form the dough into a disc, wrap tightly, and refrigerate for 30 minutes.
Grease a 9" tart pan with removable bottom (see note) and set aside.
After chilling, turn the dough out onto a lightly floured surface. Roll to about ¼" thickness and line the prepared pan. (Any leftover dough is great for making shapes for garnish or saving for mini tartlets.) Place the crust in the refrigerator to chill while the oven preheats to 350° F.
Place the chilled crust on a baking sheet. Line the crust with foil and fill with pie weights (see note). Bake 10 minutes, then remove foil/weights and bake for an additional 10 minutes, or until the edges are golden. Allow the crust to cool completely in the pan.

No Bake Cheesecake Filling

Combine the cream cheese and sugar in the bowl of a stand mixer. Mix on low speed at first, then increase to medium until the mixture is smooth and creamy. Scrape down the sides of the bowl.
Add the lemon juice and mix to combine. Set the bowl with the cream cheese mixture aside.
In another bowl, combine the cold heavy cream and powdered sugar in the bowl of a stand mixer. Using the whisk attachment, start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks. Add vanilla bean paste (see note), and mix to incorporate.
Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream.

Assembly

Remove the baked and cooled tart crust from the pan, and spread the apricot preserves into the bottom of it. Top the preserves with the cream cheese mixture, smoothing the top. Cover the tart with plastic and place in the refrigerator until chilled through, at least three hours.
Once chilled, remove the plastic and top the tart with sliced apricots as desired.
The tart will keep, covered in the refrigerator, for up to three days, though the crust may start to get soggy the longer you store it.
Enjoy!

Notes

Note on tart pan: I used a 9" tart pan with removable bottom. I like lighter color pans (as opposed to the darker, nonstick pans) because the crust browns more slowly.

Note on pie weights: Pie weights really do help when blind-baking a crust, helping to keep the dough from rising/getting bubbles as it bakes. This makes sure that you have the room that you need for filling. You can buy actual pie weights if you'd like, but I just use black beans. They're cheap and you can use them over and over again.

Note on vanilla bean paste: I love the kick of vanilla flavor and the beautiful vanilla bean flecks from vanilla bean paste! If you'd prefer, you can substitute with an equal measure of vanilla extract.

Nutrition