Cheese Tart with Apricot Preserves

What You'll Need

  • 2 large mixing bowls
  • stand mixer, hand mixer (optional) or mixing spoons and a fork
  • 9" tart pan or pie pan
  • zester or microplane
  • sifter or strainer to sift dry ingredients
  • measuring cups and spoons
Ingredients For the tart dough:
  • 1 ½ cups all purpose flour
  • 2 Tbs sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter
  • About 4 Tbs ice water
Ingredients For the filling:
  • 8 oz cream cheese, softened to room temperature
  • 5 oz chevre
  • ½ cup sugar
  • Grated zest of one lemon
  • 1 tsp vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup heavy cream
  • 12 oz apricot preserves, or other preserve like lemon curd

That last jar of apricot jam is special. Do it justice in this fantastic cheese tart. If you’ve got no more apricot preserves, this recipe works well with stone fruits of all kinds, and would do well with a lemon curd atop the creamy surface, as well. It’s so hard to pick a favorite…better try them all. If you are using a classic 9 or 10 inch tart pan with removable sides, this recipe makes enough for 2 crusts; save one in the freezer to make this recipe quick and easy for next time, perhaps. But if you are making this tart in a pie dish, which is deeper, it will be enough for one beautiful crust, and a bit left over to play with; make a tiny hand pie with a non-dairy filling for that one friend…

Note: Dough must be chilled for at least 4 hours to overnight


1) Combine dry ingredients to form the dough

In a large mixing bowl, sift together the flour, sugar, and salt. Mix thoroughly.

Incorporate the butter, and mix until a coarse crumb forms. tart shell dough

2) Add water and mix dough

Add 2 tablespoons of the ice water, and continue to mix until the dough starts to come water in dough If it is still dry and not yet sticking together, add additional water, one tablespoon at a time, until the dough can be formed into a ball.

If making the recipe in a tart pan, divide the dough in half and treat each half as below.

divide tart dough3) Shape the tart shell and refrigerate

Place the dough on a lightly floured surface and shape it into a flat disc. Wrap in plastic wrap and refrigerate it for at least 4 hours, or overnight. If you will be saving a portion of the dough for future use, use it within a week, or freeze it.

4) Form your tart shell

Press the dough into a buttered pie dish, or tart pan.
form pie crustUsing a fork, lightly prick the bottom of the shell.
fork pie crustLine the shell with aluminum foil (you can reuse it later!) Refrigerate the tart shell for 20 minutes; preheat the oven to 400° F while the shell chills.
line pie crust with foil

5) Pre-bake your shell

Bake the shell until the dough is a pale golden color, shy of brown and toasty. Remove the foil and allow the shell to cool for at least 20 minutes; this should give you time to prepare the filling. Decrease the oven temperature to 350° F.

6) Prepare the filling

In a large mixing bowl, combine the cheeses until smooth and creamy. Add the sugar, lemon zest, vanilla and salt and combine.  
cheese tart fillingBeat in the eggs one at a time and add the cream; mix thoroughly, until the filling is smooth and creamy.
tart filling

7) Fill your tart shell and bake

Pour your cheese filling into your pre-baked tart shell.
pour tart filling
Bake until the top is set and has puffed up slightly, about 30 minutes for a tart and a bit longer for a pie dish.
bake cheese tart

8) Dress with jam or preserves and chill

Pour the apricot preserves over the top of the tart and spread evenly across the surface. Chill the tart before serving.
jam tart

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.