Apricot Cream Cheese Tart with Gingersnap Pecan Crust Recipe


  • ½ cup (1 stick) unsalted butter, melted
  • 1½ cups gingersnap cookie crumbs
  • ½ cup chopped toasted pecans (see Note)
  • Two 8-ounce packages cream cheese, softened
  • 1 cup confectioners' sugar
  • ¼ cup sour cream (do not use reduced-fat sour cream)
  • 1 teaspoon vanilla extract
  • 2½ cups thinly sliced fresh ripe apricots* (5–8 apricots—*apricots vary widely in size depending on the variety)
  • 3 tablespoons apricot preserves


This Past Summer The Apricots At The Market Were So Delicious, I Was Inspired To Make This Dessert. There's A Reason That Icebox Desserts Became Popular In The Summertime When There's No Need To Turn The Oven On. Even The Crust For This Tart Goe

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