1/2 recipe Pie dough
3/4 cup water
3 tablespoons honey
6 ounces dried apricots
4 ounces cream cheese
2 tablespoons chopped pistachios or walnuts
Prepare the pie dough and bake the tart shell as directed (see page 232) using a 9 inch tart pan with a removable bottom. Cool at room temperature on a baking rack and set aside.
Bring the water, 1 tablespoon of the honey and the apricots to a boil in a small saucepan set on medium-high heat. Cover, reduce the heat to low and simmer for 15 minutes. Remove from the heat, uncover and cool for 15 minutes. Puree the apricots and their liquid in a food processor or blender for 2 minutes, until a smooth, spreadable consistency is reached.
Using an electric hand mixer, beat the cream cheese and the remaining honey to a spreadable consistency. Spread the cream cheese over the bottom of the pre-baked tart shell. Pour the pureed apricots over the cream cheese and smooth with a spatula. Sprinkle the chopped nuts over the tart. Cover and chill for 2 hours before serving.
Serve cold or warm at room temperature for 30 minutes before serving.