Pineapple-Apricot Cream Cheese Tart
A delightful pineapple-apricot cream cheese tart featuring a crisp crust, sweet dried apricots, pineapple, and aromatic candied ginger, perfect for brunch or special occasions.
Ingredients
Instructions
- Prepare the pie crust as the package directs.
- Center the crust in a 9-inch removable bottom tart pan, pressing firmly against the bottom and sides.
- Fold down the edges and prick the crust with a fork.
- Bake at 450°F for 10 to 12 minutes or until lightly browned; then cool.
- In a 1-quart saucepan, bring 1 1/2 cups water to a boil.
- Add the apricots to the boiling water.
- Simmer uncovered for 10 minutes, then drain and cool the apricots.
Tips & Substitutions
To enhance the flavor, consider soaking the sun-dried apricots in orange juice instead of water for a citrusy twist. If you don't have candied ginger, grated fresh ginger can be used for a spicier note. For a more decadent dessert, drizzle with a honey glaze. Ensure the cream cheese is well softened for easy mixing, helping achieve a smooth filling.
Serving Suggestions
Serve the tart chilled or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a fruit icy or fresh fruit salad, making it a delightful dessert for summer gatherings or a casual dinner. Consider serving alongside a light, fruity wine to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. If you want to reheat the tart, place it in a preheated oven at 350°F for about 10 minutes, which will help maintain the crust's crispiness while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Apricot Cream Cheese Tart contains roughly 422 calories, with 15g protein, 40g carbohydrates, and 23g fat. It is an excellent source of protein (29% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 619mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned for this tart?
Yes, you can use fresh pineapple; just make sure to cut it into similar-sized slices. You may need to adjust the sweetness by adding a touch more sugar, as fresh pineapple can sometimes be less sweet than canned varieties.
How can I make this tart gluten-free?
To make this tart gluten-free, substitute the traditional pie crust with a gluten-free pie crust option available at most grocery stores. Alternatively, you can make a crust using almond flour or crushed gluten-free cookies mixed with butter.
What can I use instead of cream cheese for a dairy-free option?
For a dairy-free alternative, consider using a plant-based cream cheese or a blended cashew cream. Blend soaked cashews with a little lemon juice and maple syrup to mimic the creamy texture and flavor of cream cheese.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).