Pineapple Apricot Cream Cheese Tart Recipes

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APRICOT TARTS



Apricot Tarts image

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

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
APRICOT FILLING:
3/4 cup finely chopped dried apricots
3/4 cup water
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
TOPPING:
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

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.

APRICOT-PINEAPPLE DREAM



Apricot-Pineapple Dream image

My aunt gave me this recipe ten years ago, when we were celebrating Christmas at her house. I have made it every year since then, and now my family considers it one of our traditions. The secret ingredient is baby food. This looks so pretty on the table. The color is fabulous. It's also great for Thanksgiving.

Provided by Sue Howell

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 6h15m

Yield 10

Number Of Ingredients 7

1 (6 ounce) package orange flavored Jell-O® mix
1 (20 ounce) can crushed pineapple with juice
½ cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food

Steps:

  • Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
  • In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 40.7 g, Cholesterol 24.6 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 8.9 g, Sodium 132.6 mg, Sugar 36.7 g

PINEAPPLE TARTS



Pineapple Tarts image

This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome.

Provided by justcallmetoni

Categories     Tarts

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 15

2 (20 ounce) cans crushed pineapple in juice
1 (8 ounce) can crushed pineapple in juice
3/4 cup granulated sugar
2 cinnamon sticks
4 tablespoons cream cheese
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
cooking spray
1 egg yolk
2 teaspoons water

Steps:

  • For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
  • For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
  • Preheat oven to 350°F (180°C).
  • Lightly spray 2 mini-muffin tins with cooking spray.
  • Mix yolk and water together to make a wash.
  • Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.

Nutrition Facts : Calories 166.4, Fat 5.4, SaturatedFat 3.2, Cholesterol 38.3, Sodium 115.6, Carbohydrate 27.7, Fiber 0.8, Sugar 17, Protein 2.4

GOAT CHEESE TART WITH HONEYED APRICOTS



Goat Cheese Tart With Honeyed Apricots image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 20

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, diced, plus more for the pan
1 teaspoon apple cider vinegar
6 ounces goat cheese, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 large eggs, separated, plus 1 egg yolk
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 teaspoons cognac or brandy
Pinch of salt
3 tablespoons granulated sugar
2 tablespoons honey
Pinch of cinnamon
1/2 cup cognac or brandy
1 teaspoon vanilla extract
3/4 cup dried apricots, halved
Juice of 1 lemon
Confectioners' sugar, for dusting

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add one-third of the butter and pulse until incorporated. Add the remaining butter and pulse until the mixture looks like coarse meal with bits of butter throughout, about 3 pulses. Add the vinegar and 3 tablespoons ice water; pulse 3 or 4 more times to combine. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 more tablespoon ice water and pulse again. Pat the dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Position a rack in the lower third of the oven; preheat to 400 degrees F. Lightly butter a 9-inch tart pan with a removable bottom. Roll out the dough into a 10-inch circle on a floured surface. Ease the dough into the pan and press into the bottom and sides; trim the excess. Pierce the dough all over with a fork. Refrigerate until firm, about 30 minutes. Line the dough with aluminum foil and fill with dried beans. Bake until set, about 20 minutes. Remove the foil and beans; continue baking until golden, about 15 more minutes. Transfer to a rack and let cool completely.
  • Make the filling: Beat the goat cheese and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until creamy, 3 to 4 minutes. Add the 4 egg yolks and beat until combined, about 1 minute. Add the cornstarch, vanilla and cognac and beat until smooth, about 1 minute, scraping down the bowl as needed. In a separate large bowl, beat the 3 egg whites until foamy. Add the salt and the remaining 1 tablespoon granulated sugar and beat until soft peaks form, 1 to 2 minutes. Using a rubber spatula, fold the beaten egg whites into the yolk mixture until combined, then pour into the prepared crust. Bake until the filling is set and golden on top, about 20 minutes. Transfer to a rack and let cool completely.
  • Make the topping: Bring the granulated sugar, honey, cinnamon, cognac, vanilla and 1/3 cup water to a simmer in a small skillet over medium heat; cook until syrupy, 5 to 7 minutes. Add the apricots and cook 3 more minutes, then add the lemon juice. Let cool completely. Use a small knife to loosen the tart, then remove the springform ring. Dust with confectioners' sugar. Serve at room temperature with the apricot topping. Photograph by Johnny Miller

CHERRY-APRICOT CREAM CHEESE TART



Cherry-Apricot Cream Cheese Tart image

Categories     Dairy     Fruit     Dessert     Bake     Cream Cheese     Apricot     Cherry     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

For crust
1 cup plus 3 tablespoons all purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
For filling
1 8-ounce package cream cheese, room temperature
1 teaspoon grated orange peel
1/2 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 tablespoon all purpose flour
3/4 cup whole milk
2 cups fresh cherries (about12 ounces), pitted, halved
4 large apricots, halved, pitted, cut into 1/4-inch slices
1/2 cup apricot preserves

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.

PINEAPPLE CREAM TART



Pineapple Cream Tart image

This is light and refreshing. It comes together fairly quickly because of the refrigerated pie dough. Or, if you prefer, you can make your own "favourite" recipe. Original recipe from Family Circle Magazine. NOTE: Cooking time does not include refrigeration time.

Provided by Sweet PQ

Categories     Tarts

Time 24m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

9 inches refrigerated pie crusts, prerolled
1/2 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
3/4 cup water
1 cup low fat cottage cheese (you can use no-fat or regular)
1 cup crushed pineapple, drained
1/2 pint fresh raspberry, for garnish (optional)

Steps:

  • Preheat oven to 425*. Roll the piecrust to a 13" circle. Press into a 10" or 11" tart pan with a removable bottom. Bake for 9-11 minutes until golden. Cool in pan.
  • Combine sugar and gelatin in a small pan. Stir in the water & let stand for 2 minutes to allow gelatin to soften. Heat, stirring to dissolve gelatin. Remove from heat.
  • Put cottage cheese and crushed pineapple in a blender, whirling until smooth. Add the gelatin mixture & whirl smooth.
  • Pour into prepared tart shell. Refrigerate until firm - about 4 hours. Remove side of tart pan before serving. Garnish with raspberries if desired.

Nutrition Facts : Calories 176.4, Fat 5.7, SaturatedFat 2, Cholesterol 2.3, Sodium 219.1, Carbohydrate 26.2, Fiber 0.4, Sugar 17.8, Protein 5.5

APRICOT CHEESECAKE TARTS



Apricot Cheesecake Tarts image

Dark chocolate and the tart taste of apricots make these tiny cheesecakes from Alicia Montalvo Pagan in New Bedford, Massachusetts something special for a springtime buffet.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 tartlets.

Number Of Ingredients 9

3 ounces bittersweet chocolate, chopped
1/2 teaspoon shortening
1 package (1.9 ounces) frozen miniature phyllo tart shells
3 ounces cream cheese, softened
2 tablespoons confectioners' sugar
2 tablespoons sour cream
2 teaspoons apricot nectar
3 dried apricots, cut into thin strips
1 to 1-1/2 teaspoons grated chocolate

Steps:

  • In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Brush over the bottom and up the sides of tart shells. Refrigerate for 15 minutes or until chocolate is set. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in sour cream and apricot nectar. Spoon into shells. Cover and chill for at least 20 minutes. Just before serving, top with apricot strips and grated chocolate.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

VANILLA CREAM AND APRICOT TART



Vanilla Cream and Apricot Tart image

Categories     Wine     Food Processor     Dairy     Fruit     Dessert     Bake     Cream Cheese     Apricot     Marsala     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 9

1/2 vanilla bean, cut into 1/2-inch pieces
1/2 cup sugar
8 ounces cream cheese, room temperature
1 tablespoon whipping cream
1 tablespoon sour cream
2 tablespoons plus 4 teaspoons sweet Marsala wine
1 All Ready Pie Crust (1/2 15-ounce package), room temperature
1/2 cup apricot preserves
2 pounds apricots, pitted, thinly sliced

Steps:

  • Coarsely chop vanilla bean in processor. Add sugar and process until vanilla bean is finely ground. Sift sugar through strainer to remove large pieces of vanilla bean. Blend sugar, cream cheese, cream, sour cream and 2 tablespoons Marsala in processor until smooth. Refrigerate while preparing crust.
  • Preheat oven to 450°F. Roll out crust on lightly floured surface to 13-inch-diameter round. Transfer to 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Bake until golden, about 16 minutes. Cool completely on rack.
  • Stir preserves and remaining 4 teaspoons Marsala in heavy small saucepan over medium heat until preserves melt. Brush some preserves thinly over crust. Fill with cream cheese mixture. Top with apricots. Brush apricots with remaining preserves. Refrigerate at least 1 hour. (Can be prepared 6 hours ahead.)

APRICOT CHEESECAKE TART



Apricot Cheesecake Tart image

Apricot jam is applied using a squeeze bottle to create the eye-catching dotted pattern atop this rich, tangy cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10 1/2-by-7 1/2 tart

Number Of Ingredients 9

18 graham crackers, broken into pieces
1 stick (1/2 cup) unsalted butter, melted
1 cup plus 2 tablespoons sugar
1/4 teaspoon plus a pinch of kosher salt
1 pound cream cheese (two 8-ounce bars), room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees. Pulse crackers, butter, 2 tablespoons sugar, and 1/4 teaspoon salt in a food processor until crumbs are moistened. Transfer to a 10 1/2-by-7 1/2-inch tart pan with a removable bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up sides. Bake until crust is firm, about 15 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
  • In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add 3/4 cup sugar; continue beating until smooth. Add vanilla and remaining pinch of salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl as needed. Fill crust with cream-cheese mixture; smooth top.
  • Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer pan to a wire rack and let cool slightly, then refrigerate until firm, about 2 hours. Cut into squares.

APPLE TART WITH ALMONDS AND APRICOT JAM



Apple Tart with Almonds and Apricot Jam image

I had these ingredients lying around and decided to give this a try. I think it was pretty successful!

Provided by Yunicorn

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h46m

Yield 8

Number Of Ingredients 7

¼ cup apricot jam
2 tablespoons brown sugar
2 tablespoons heavy cream
½ sheet puff pastry
2 apples - peeled, cored, and thinly sliced
¼ cup cold butter, cut into small cubes
¼ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
  • Heat apricot jam, brown sugar, and heavy cream in a small saucepan until mixture is well combined and simmering, about 6 minutes. Let jam mixture cool, 20 to 25 minutes.
  • Roll out puff pastry onto a lightly floured surface; press into an even layer in the pie pan to form the base of the tart. Cover the tart with apple slices by overlapping them across the tart. Scatter cubed butter evenly over the apples; pour the jam mixture over the tart.
  • Bake in the preheated oven for 30 minutes. Turn the pan and sprinkle sliced almonds over the tart. Continue to bake until the the top starts to bubble, about 30 minutes more.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 22 g, Cholesterol 20.3 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 85.1 mg, Sugar 11.4 g

EASY APRICOT TART



Easy apricot tart image

Impress guests with our easy apricot and marzipan tart for dessert. Make the marzipan, but you can use ready-rolled puff pasty and canned apricots for ease

Provided by Susan Greenwold

Categories     Dessert

Time 50m

Number Of Ingredients 12

320g sheet ready-rolled puff pastry
250g fresh or canned apricots (if fresh, destone and halve; if canned, drain)
1 tbsp flaked almonds
3 tbsp apricot jam
cream or ice cream, to serve
175g golden caster sugar
280g icing sugar
450g ground almonds
1 tsp vanilla extract
2 eggs, beaten
½ tsp lemon juice
4 tbsp single cream

Steps:

  • First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
  • Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
  • Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
  • Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.

Nutrition Facts : Calories 811 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium

PINEAPPLE-APRICOT CREAM CHEESE TART



Pineapple-Apricot Cream Cheese Tart image

Make and share this Pineapple-Apricot Cream Cheese Tart recipe from Food.com.

Provided by Brookes Kitchen

Categories     Dessert

Time 47m

Yield 8 serving(s)

Number Of Ingredients 8

1 (9 inch) refrigerated pie crusts
1/2 cup apricot, sun dried
1 (15 1/2 ounce) can pineapple, sliced in its own juice
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons candied ginger, chopped
8 pitted prunes
1 teaspoon cornstarch

Steps:

  • Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan. Fold down edges; pricking with fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool.
  • In a 1-quart saucepan, bring 1 1/2 cups water to a boil. Add apricots. Simmer 10 minutes uncovered; drain and cool. Drain pineapple well, reserving 1/3 c of liquid. Blend cream cheese with sugar and ginger. Spread on crust.
  • Arrange fruit on top. In a small saucepan, blend cornstarch with reserved pineapple juice. Cook, stirring constantly, until thickened. Brush over fruit. Chill.

Nutrition Facts : Calories 252.6, Fat 15.3, SaturatedFat 7.3, Cholesterol 31.2, Sodium 181.8, Carbohydrate 26.8, Fiber 1.6, Sugar 14.3, Protein 3.4

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From cooks.com


APRICOT CREAM CHEESE PHYLLO TART RECIPE | SPARKRECIPES
Place 1 tbsp of the cream cheese mixture inside the dough. Sprinkle on a few slivered almonds and then top with half an apricot. Tuck the pastry corners down slightly to partially cover the tart . Cook in preheated 375 degree oven for approx 12 min (until pastry is golden brown) Remove. Brush/Glaze with remaining melted apricot jam. Sift icing ...
From recipes.sparkpeople.com


CREAM CHEESE TART PINEAPPLE - COOKEATSHARE
View top rated Cream cheese tart pineapple recipes with ratings and reviews. Kiwi Cream Cheese Tart, Pineapple Apricot Cream Cheese Tart, Almond Melon Tart, etc.
From cookeatshare.com


HOW TO MAKE APRICOT TART – RECIPE | FOOD | THE GUARDIAN
2021-08-04 2 Make the dough, then chill. Whisk the flour, sugar and salt in a large bowl or food processor, then grate in the cold butter. Rub or cut this into the flour mix, then stir in …
From theguardian.com


CHICKEN APRICOT AND CREAM CHEESE APPETIZER TARTS - PERDUE
Step 2. Place a scant teaspoon of cream cheese into each shell. Top with 1 tablespoon chicken and 1/2 teaspoon apricot preserves per shell.
From perdue.com


CREAM CHEESE AND APRICOT TART RECIPE | EAT SMARTER USA
Dissolve dripping wet gelatine on medium heat in a small saucepan. Whip cream until stiff and add gelatine, whisking constantly. Fold into cream cheese mixture and add pistachios. Spread cream onto pastry and refrigerate for 5-10 minutes. 4. Drain apricots in a sieve, reserving the juice. Arrange apricots on the tart and refrigerate for 2-3 hours.
From eatsmarter.com


APRICOT AND PINEAPPLE DESSERT - YESTERDISH
2014-06-08 1 (9 oz.) carton whipped topping. chopped pecans. Combine pineapple and gelatin in a small saucepan. Stir over low heat until gelatin is dissolved. Remove from heat. Add sugar, baby food, and cream cheese. Mix well. Chill until slightly thickened. Fold in whipped topping.
From yesterdish.com


PINEAPPLE - APRICOT CREAM CHEESE TART - RECIPE | COOKS.COM
In 1-quart saucepan, bring 1 1/2 cups water to boil. Add apricots. Simmer, uncovered, 10 minutes; drain and cool. Drain pineapple well, reserving 1/3 cup liquid. Blend cream cheese with sugar and ginger; spread on crust. Arrange fruit on top as shown. In small saucepan, blend cornstarch with reserved pineapple liquid. Cook, stirring constantly ...
From cooks.com


10 BEST CREAM CHEESE APRICOT APPETIZER RECIPES - YUMMLY
2022-06-08 Baked Cream Cheese Appetizer Food.com. dill weed, Philadelphia Cream Cheese, refrigerated crescent dinner rolls and 1 more. Appetizer Cream Cheese Pinwheels, Yummy! Food.com. flour tortillas, garlic powder, parsley flakes, fresh parsley and 7 more.
From yummly.com


SIMPLE APRICOT JAM TART - THE SALT AND SWEET KITCHEN
Instructions. Preheat oven to 375 F°. In a small bowl, combine dry ingredients; flour and baking powder. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
From thesaltandsweet.com


APRICOT & ALMOND CREAM CHEESE TARTS - THE ART OF IMPROVISATION
2019-07-09 Whisk together the two eggs in another smaller bowl, and add them to the cream cheese and sugar, reserving about 2.5 tbsp for the egg wash. Then add the orange marmalade, vanilla, cinnamon, ginger and pinch of salt to the cream cheese and mix well. Cut the apricots. Cut the apricots into roughly equal thin slices. Cut the pastry.
From theartofimprovisation.com


TROPICAL PINEAPPLE CREAM CHEESE TART - BECK BAKES (AND COOKS!)
2015-07-17 Reduce the oven temperature to 400 F. In a small bowl, beat the cream cheese and sugar with the mixer on medium speed until light and fluffy. Add the coconut extract and the egg; beat that until well blended. Pour the mixture into the partially baked shell. Sprinkle the pineapple over the cream cheese mixture.
From beckbakes.com


10 BEST PINEAPPLE CREAM TARTS RECIPES - YUMMLY
2022-06-16 powdered sugar, cream cheese, milk, heavy cream, butter, shortening and 5 more Banana, Coconut and Honey-Cream Tarts spoon fork bacon egg yolks, turbinado sugar, milk, honey, pie dough, baby bananas and 8 more
From yummly.com


APRICOT CREAM CHEESE PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Stir the warm jello into the cream cheese one spoonful at a time. Allow to cool until it begins to gel, about 20 minutes. Rinse the apricots, dry and remove pits, then finely dice three of them. Cut the remaining half into wedges. Whip the cream and …
From recipeschoice.com


TROPICAL PINEAPPLE-CREAM CHEESE TART RECIPE - LIFEMADEDELICIOUS.CA
2010-07-27 Press crust, sugar side up, in bottom and up side of 10- or 9-inch tart pan with removable bottom. Trim edges if necessary. 2. Bake 7 to 9 minutes or until light golden brown. Reduce oven temperature to 400ºF. 3. In small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1/4 cup sugar, the coconut extract ...
From lifemadedelicious.ca


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