Tart with goat cheese filling and honeyed apricots

Votes: 1

How to Make - Goat Cheese Tart with Honey Apricots

Time: 3 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 423, total fat 18 G., saturated fats 11 G., proteins 9 G., carbohydrates 47 G., fiber 2 G., cholesterol 128 mg, sodium 293 mg, sugar 29 G.

This elegant tart is perfect for a special occasion: a crumbly, thin crust holds a thick layer of goat cheese filling, soft as set cream, with a hint of vanilla and cognac. Dust the finished tart with powdered sugar and serve, topping each serving with apricots in honey syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 1/4 cups all-purpose flour, plus extra for dusting the pan
1 tbsp. granulated sugar
0.5 tsp salt
110g chilled unsalted butter, diced, plus extra for greasing the pan
1 teaspoon apple cider vinegar

Filling

170 g of goat cheese at room temperature
1/3 cup + 1 tbsp granulated sugar
3 large eggs (separate the whites from the yolks) + 1 yolk
2 tablespoons cornstarch
1 tsp vanilla extract
2 teaspoons cognac or brandy
A pinch of salt

Topping

3 tbsp. granulated sugar
2 tablespoons of honey
A pinch of cinnamon
0.5 cups cognac or brandy
1 tsp vanilla extract
3/4 cup dried apricots, halved
Juice of 1 lemon
Powdered sugar, for dusting

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, goat cheese, dried apricots, cognac, brandy, honey, lemon juice

Cooking the dish according to the recipe:

Cake:

Combine the flour, granulated sugar, and salt in a food processor and pulse until evenly distributed. Add one-third of the butter and pulse until incorporated. Add the remaining butter and pulse on high until the mixture resembles coarse meal with chunks of butter remaining, about 3 pulses. Add the vinegar and 3 tablespoons of ice water; pulse 3-4 more times to combine. Press the dough between your fingers; if it doesn't hold its shape, add another 1 tablespoon of ice water and pulse again.
Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of the oven; preheat the oven to 200°C (400°F). Lightly grease a 9-inch (22 cm) tart pan with a removable bottom.
On a floured work surface, roll the dough out to a 25 cm diameter. Place the dough in the pan and press it into the bottom and sides; trim off any excess. Prick the dough with a fork. Refrigerate until firm, about 30 minutes. Line the pan with foil and fill with dried beans. Bake until set, about 20 minutes. Remove the foil and beans; continue baking until golden brown, about 15 minutes more. Transfer the pan and crust to a wire rack and let cool completely.
Prepare the filling:

In a large bowl, beat the goat cheese with 1/3 cup sugar with a mixer on medium speed until creamy, 3 to 4 minutes. Add 4 egg yolks and beat until smooth, about 1 minute. Add the cornstarch, vanilla extract, and cognac and beat until smooth, about 1 minute, scraping down the sides of the bowl as needed. In a separate large bowl, beat 3 egg whites until foamy. Add the salt and the remaining 1 tablespoon sugar and beat until soft peaks form, 1 to 2 minutes. Using a rubber spatula, fold the beaten whites into the yolk mixture until fully incorporated, then spoon the filling into the cooled crust. Bake until the filling is set and golden brown on top, about 20 minutes. Transfer the tart to a wire rack and let it cool completely.
Topping:

Combine granulated sugar, honey, cinnamon, cognac, vanilla extract, and 1/3 cup water in a small saucepan and bring to a boil over medium heat; cook until syrupy, 5-7 minutes. Add the dried apricots and cook for another 3 minutes, then stir in the lemon juice. Let cool completely. Use a small knife to loosen the edges of the tart from the sides of the pan, then remove the ring from the pan. Dust the tart with powdered sugar. Serve at room temperature, drizzled with the apricot topping.