Apricot-Orange Brunch Tart

(16)
  2 reviews
  • 20 min prep time
  • 2 hr 45 min total time
  • 12 ingredients
  • 16 servings

Ingredients

Crust

1
can (13.9 oz) Pillsbury™ refrigerated orange flavor sweet rolls with icing
2
tablespoons SMUCKER'S® Apricot Preserves
1/4
cup Fisher® Chef's Naturals® Sliced Almonds

Filling

2
packages (8 oz each) cream cheese, softened
Icing from can of sweet rolls
1
teaspoon vanilla
1/8
teaspoon salt
2
LAND O LAKES® Eggs

Topping

1/4
cup SMUCKER'S® Apricot Preserves
1/4
cup Fisher® Chef's Naturals® Sliced Almonds

Garnish, if desired

Fresh strawberries
Fresh mint leaves

Directions

  1. 1 Heat oven to 350°F. Spray 10-inch nonstick tart pan with removable bottom with CRISCO® Original No-Stick Cooking Spray. Place orange rolls in bottom of pan, spacing evenly; press rolls together to cover bottom of pan. Set icing aside.
  2. 2 Brush 2 tablespoons preserves over rolls. Sprinkle 1/4 cup almonds over rolls.
  3. 3 In large bowl, beat cream cheese, icing, vanilla and salt with electric mixer on medium speed until smooth. Beat in eggs, one at a time, scraping bowl occasionally, until smooth and creamy.
  4. 4 Gently spoon filling over almonds on rolls, spreading to edge of pan and smoothing top. Cut up large fruit pieces in 1/4 cup preserves if necessary. Drop preserves in small spoonfuls randomly over filling. Swirl preserves into filling, using knife. Sprinkle 1/4 cup almonds around edge of tart.
  5. 5 Place pan on cookie sheet. Bake 35 to 40 minutes or until edge is golden brown and filling is set. Cool in pan 15 minutes. Remove side of pan; place tart on serving plate.* Refrigerate uncovered 1 hour 30 minutes or until chilled.
  6. 6 To serve, cut tart into wedges, using sharp knife. Garnish serving plate with strawberries and mint leaves. Store covered in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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