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Steps
1
Heat oven to 375°F. Place cookie sheet in oven. Unroll 1 pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust in bottom and up side of pan; trim and discard excess crust.
2
In large bowl, stir together mozzarella, cream cheese, feta and Parmigiano-Reggiano until well mixed. Add eggs, parsley, dill, Italian seasoning, pepper and mustard; blend well. Spread in crust-lined pan. Top with second crust; trim and discard excess crust. In small bowl, stir together melted butter and olive oil. Brush top crust with butter mixture. Sprinkle with sesame seed.
3
Place tart on cookie sheet in oven. Bake 35 to 45 minutes or until golden brown. Cool 15 minutes.
4
Meanwhile, in small bowl, combine preserves and sour cream; blend well. Cut warm tart into wedges; top with apricot cream.
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