| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Vanilla bean; cut into 1/2-inch |
|
|
; pieces |
| 1/2 |
c |
Sugar |
| 8 |
oz |
Cream cheese; room temperature |
| 1 |
tb |
Whipping cream |
| 1 |
tb |
Sour cream |
| 2 |
tb |
Plus 4 teaspoons sweet Marsala wine |
| 1 |
|
All Ready Pie Crust; (1/2 15-ounce |
|
|
; package), room |
|
|
; temperature |
| 1/2 |
c |
Apricot preserves |
| 2 |
lb |
Apricots; pitted, thinly |
|
|
; sliced |
INSTRUCTIONS
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 450F. 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.
Serves 8 to 10.
Bon Appetit June 1993
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