- Crust
- 1 (13.9 ounce) can Pillsbury® refrigerated orange flavor sweet rolls with icing
- 2 tablespoons SMUCKER'S® Apricot Preserves
- 1/4 cup Fisher® Chef's Naturals® Sliced Almonds
- Filling
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 2 Eggland's Best eggs
- Topping
- 1/4 cup SMUCKER'S® Apricot Preserves
- 1/4 cup Fisher® Chef's Naturals® Sliced Almonds
- Garnish, if desired
- Fresh strawberries
- Fresh mint leaves
- Heat oven to 350 degrees F. Spray 10-inch nonstick tart pan with removable bottom with CRISCO(R) 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.
- Brush 2 tablespoons preserves over rolls. Sprinkle 1/4 cup almonds over rolls.
- In 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.
- Gently 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.
- Place 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.
- To serve, cut tart into wedges, using sharp knife. Garnish serving plate with strawberries and mint leaves. Store covered in refrigerator.