This recipe from Pilsbury is amazing and would be a wonderful dish for Mothers' Day!!!! I could not believe that I made a tart and that it tasted so incredible. It is an award winning recipe, so it is no wonder it is so good. I loved the flavor of Apricot, orange and almonds together is was scrumptious. I had it for dessert along with some friends and family and I had another slice for breakfast with coffee the next day. Let me know how you like it.
Per 16 servings this has a WW value of 6 points per serving.
1Heat oven to 350°F. Spray 10-inch nonstick tart pan with removable bottom with CRISCO® Original No-Stick Cooking Spray. Place orange rolls in bottom of pan, spacing evenly; press rolls together to cover bottom of pan. Set icing aside.
2Brush 2 tablespoons preserves over rolls. Sprinkle 1/4 cup almonds over rolls.
3In large bowl, beat cream cheese, icing, vanilla and salt with electric mixer on medium speed until smooth. Beat in eggs, one at a time, scraping bowl occasionally, until smooth and creamy.
4Gently spoon filling over almonds on rolls, spreading to edge of pan and smoothing top. Cut up large fruit pieces in 1/4 cup preserves if necessary. Drop preserves in small spoonfuls randomly over filling. Swirl preserves into filling, using knife. Sprinkle 1/4 cup almonds around edge of tart.
5Place pan on cookie sheet. Bake 35 to 40 minutes or until edge is golden brown and filling is set. Cool in pan 15 minutes. Remove side of pan; place tart on serving plate.* Refrigerate uncovered 1 hour 30 minutes or until chilled.
6To serve, cut tart into wedges, using sharp knife. Garnish serving plate with strawberries and mint leaves. Store covered in refrigerator..
7*Tart can be served warm if desired.
(I did do this recipe exactly as stated; however, when I took it out of oven it was not done and had to put it back in for 15 minutes. So, make sure you check the very center of the tart before removing it).