Apricot Cream Cheese Tart with Gingersnap Pecan Crust


  • 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 vary widely in size depending on the variety)
  • 3 tablespoons apricot preserves


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