Cream Cheese Tart

By Late2Serenity

Hands-on time:
50 mins. to 60 mins.

Baking time:
38 mins. to 46 mins.

Total time:
3 hrs 43 mins. to 4 hrs 1 mins.

Yield:
one 9" tart, 6 to 8 servings.

Ingredients

• CRUST
• 5 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 1 3/8 ounces confectioners' or glazing sugar
• 1/4 teaspoon salt
• 3 ounces soft butter
• 1 large egg yolk
• FILLING
• 8 -ounce package cream cheese, at room temperature
• 3 1/2 ounces granulated sugar
• 2 large eggs
• 4 ounces cream or half & half
• 1/4 teaspoon Fiori di Sicilia
• grated rind of 1 medium orange or lemon, optional
• TOPPING*
• 2 peeled, sliced kiwi fruits
• 1 1/2 pints blueberries
• 3 tablespoons apricot preserves
• 1 to 2 tablespoons water

Details

Adapted from kingarthurflour.com

Preparation

Step 1

*Cherry or blueberry pie filling or topping are easy shortcuts here


1) To make the crust: Whisk together the flour, sugar, and salt. Mix in the butter until evenly crumbly.

2) Add the egg yolk, mixing till the mixture holds together when squeezed.

3) Press the dough into a 9" tart pan, pushing firmly up the sides. Prick the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.

4) Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges. Remove from the oven.

5) To make the filling: Mix the softened cream cheese with the sugar until well blended, making sure to scrape the sides and bottom of the bowl.

6) Mix in the eggs one at time, then the cream, Fiori, and zest.

7) Pour the filling into the baked crust. Reduce the oven heat to 350°F. Bake for 20 to 25 minutes, till the tart is nearly set; a small spot in the middle will remain soft-looking.

8) Remove from the oven, and cool at room temperature for several hours.

9) Just before serving, top as desired with fresh fruit, and brush with apricot jam that's been thinned with water, heated gently, and strained to remove the solids.