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Jeweled Cranberry-Apricot Tart

Looking for a delicious dessert made using Pillsbury® refrigerated pie crust? Then check out this wonderful cranberry and apricot tart with cream cheese and orange-flavored filling.

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  • prep time 25 min
  • total time 2 hr 10 min
  • ingredients 12
  • servings 12
 

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box

Filling

1
package (8 oz) cream cheese, softened
1/3
cup sugar
2
tablespoons orange-flavored liqueur or orange juice
2
eggs

Topping

1/2
cup sweetened dried cranberries
1/2
cup chopped dried apricots
1
cup cranberry juice cocktail
1/4
cup seedless raspberry jam
1
tablespoon cold water
4
teaspoons cornstarch
1/2
teaspoon grated orange peel

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line crust with heavy-duty foil. Bake 11 minutes. Remove foil; bake 3 to 4 minutes longer or until light golden brown in center and dry in appearance. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 375°F. Cool crust 10 minutes.
  • 2 Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in liqueur and eggs until well blended. Spoon filling into partially baked crust. Bake 15 to 18 minutes or until filling is set. Cool 30 minutes on cooling rack.
  • 3 Meanwhile, in 1-quart saucepan, heat cranberries, apricots and cranberry juice to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Stir in jam; cook 2 minutes. In small bowl, mix water and cornstarch; stir into fruit mixture. Increase heat to medium. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in orange peel. Cool to room temperature, about 30 minutes.
  • 4 Spread topping over filling. Refrigerate at least 1 hour before serving. Cut into wedges. Cover and refrigerate any remaining dessert.
  • 1 Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line crust with heavy-duty foil. Bake 11 minutes. Remove foil; bake 3 to 4 minutes longer or until light golden brown in center and dry in appearance. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 375°F. Cool crust 10 minutes.
  • 2 Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in liqueur and eggs until well blended. Spoon filling into partially baked crust. Bake 15 to 18 minutes or until filling is set. Cool 30 minutes on cooling rack.
  • 3 Meanwhile, in 1-quart saucepan, heat cranberries, apricots and cranberry juice to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Stir in jam; cook 2 minutes. In small bowl, mix water and cornstarch; stir into fruit mixture. Increase heat to medium. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in orange peel. Cool to room temperature, about 30 minutes.
  • 4 Spread topping over filling. Refrigerate at least 1 hour before serving. Cut into wedges. Cover and refrigerate any remaining dessert.

EXPERT TIPS

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Expert Tips

Any dried fruit can be substituted for the cranberries and apricots. Chop the fruit if necessary. To reduce stickiness while chopping the apricots, wet the knife with water.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
160mg
160%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
2%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.