-
1
Blend flour, sugar and salt in processor.
-
2
Add butter and process, using on/off turns, until mixture resembles very coarse meal.
-
3
Add yolk and process until moist clumps form.
-
4
Gather dough into ball; flatten into disk.
-
5
Wrap in plastic; chill 1 hour.
-
6
(Can be prepared 1 day ahead.
-
7
Keep chilled.
-
8
Let soften slightly at room temperature before rolling out.)
-
9
Beat cream cheese and orange peel in medium bowl to blend.
-
10
Whisk sugar, yolks, cornstarch and flour in small bowl until smooth.
-
11
Bring milk to simmer in saucepan.
-
12
Gradually whisk hot milk into yolk mixture; return to same pan.
-
13
Whisk over low heat until custard thickens and boils.
-
14
Cool custard 15 minutes.
-
15
Beat barely warm custard into cream cheese mixture.
-
16
Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
-
17
Roll out dough on lightly floured surface to 12-inch round.
-
18
Transfer to 9-inch-diameter tart pan with removable bottom.
-
19
Press dough gently into place; trim excess dough.
-
20
Freeze 30 minutes.
-
21
Preheat oven to 400F.
-
22
Line crust with foil; fill with dried beans or pie weights.
-
23
Bake crust 10 minutes.
-
24
Remove foil and beans.
-
25
Reduce oven temperature to 375F.
-
26
Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes.
-
27
Cool crust in pan on rack.
-
28
Spread cream cheese filling over crust.
-
29
Arrange cherries, cut side down, in 2 concentric circles around edge of tart.
-
30
Arrange apricots in middle of tart, overlapping slightly.
-
31
Place any remaining cherries in center.
-
32
Stir preserves in saucepan over low heat until beginning to melt.
-
33
Strain into small bowl.
-
34
Brush enough preserves over fruit to glaze.
-
35
Serve immediately or chill up to 6 hours.
