Dessert, Food From Friends

Makes 1 tart; serves 8 to 12

First Layer
1 pound cream cheese
2 eggs
1 (14 oz.) can condensed milk
1 tsp. pure vanilla extract
1 tbsp. fresh lemon juice
2 tbsp. all-purpose flour
Pinch of salt

Second Layer
2 cups sour cream
3 eggs
1/3 cup sugar
2 tbsp. all-purpose flour
1/2 tsp. pure vanilla extract

1 large can apricot halves, drained
1/4 to 1/3 cup apricot jam, warmed and sieved

Preheat oven to 350°F. Line a baking sheet with parchment paper. Line a 9-inch springform pan or deep quiche pan with the cake slices, cutting and fitting as necessary. Set aside.

First Layer: Combine all the ingredients in a food processor and process until smooth, about 30 seconds. Pour into cake-lined pan. Place pan on prepared baking sheet and bake for 20 minutes.

Second Layer: Meanwhile, combine all the ingredients in the food processor (no need to rinse) and process for 8 to 10 seconds, or until smooth.

Remove the cake from the oven and pour the second layer of filling over the first. Return the cake to the oven and bake for 20 to 28 minutes, or until just set. Let cool in the oven for 30 minutes with the oven off and the oven door open completely. Refrigerate for at least 4 hours or as long as overnight.

For the topping, arrange apricot halves over the top, fitting them snugly together to cover the surface completely. Brush with the warmed jam. Let set for 5 to 10 minutes and repeat. Refrigerate for at least 2 hours before serving.