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APRICOT TART

Makes 1 10-inch tart.

3/4 cups sugar, divided
1 tablespoon milk
1 tablespoon grated orange peel
2/3 cup heavy cream
1 10-inch baked tart shell
1 tablespoon cornstarch
1/2 cup orange juice
1/4 cup eachlemon juice and water
4 medium Washington apricots
2 cups stemmed strawberries
1 can (11 oz.) mandarin oranges, drained


Combine 1/4 cup sugar, milk and orange peel; mix well.

Add cream and mix until thickened.

Spread mixture over bottom of baked tart shell.

Combine remaining sugar, cornstarch, juices and water in saucepan; mix well.

Bring to boil over medium heat; cook and stir 1 minute longer.

Refrigerate at least 2 hours to cool mixture.

Spoon filling over cream cheese layer in pastry.

Arrange fruit over top and serve


Washington State Fruit Commission
fruit desserts