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.
2) Add water and mix dough
Add 2 tablespoons of the ice water, and continue to mix until the dough starts to come together.
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.
3) 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.
Using a fork, lightly prick the bottom of the shell.
Line 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.
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.
Beat in the eggs one at a time and add the cream; mix thoroughly, until the filling is smooth and creamy.
7) Fill your tart shell and bake
Pour your cheese filling into your pre-baked tart shell.
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.
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.
Over to You
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