Apricot Tea Tart

1 1/2 c dried apricots,chopped
1/2 c orange juice
2 ea eggs
1/2 c sugar
2 T flour
1/2 c light corn syrup
2 T butter,melted
1 t vanilla
15 oz pillsbury refrigerated pie
-crust
**cream cheese filling**
3 oz cream cheese,softened
1/4 c sugar
1 T flour
1/3 c sour cream
1 ea egg
**topping**
1 t orange juice
1 t sugar

Put one pie crust in a 10″ tart pan. Press in pan; trim if necessary. Heat oven to 375. In a medium saucepan, combine apricots
and 1/2 cup orange juice; bring to a boil. Reduce heat to low; simmer uncovered 1 to 2 minutes. Cool slightly. Reserve 1 tablespoon apricot mixture for the cream cheese filling.

Beat 2 eggs in a small bowl; reserve 1 teaspoon for the topping. Stir remaining beaten eggs, 1/2 cup sugar, 2 tablespoons flour, corn syrup, and vanilla into apricot mixture in saucepan. Mix well. Spoon into crust lined tart pan.
In a small bowl, combine all cream cheese filling ingredients and reserved 1 tablespoon apricot mixture; beat at medium speed until well blended. Spoon over apricot filling. Heat cookie sheet in oven 10 minutes. Meanwhile, make a lattice top or any other crust design.

In a small bowl, combine orange juice and reserve 1 teaspoon beaten egg; blend well. Gently brush on crust; sprinkle with sugar. Place tart on preheated cookie sheet. Bake at 375 for 45 to 55 minutes or until crust is golden brown. Cover edges of crust with strips of foil to prevent excessive browning. Cool; remove sides of pan.

Store in refrigerator.