goat cheese tart with honeyed apricots

By cbingham

Ingredients

• For the topping:
• Frozen Pie Crust
• 6 oz. goat cheese
• 1/3 cup plus 1 tbs sugar
• 3 large eggs, separated, plus 1 egg yolk
• 2 tbs corn starch
• 1 tsp vanilla extract
• 2 tsps cognac or brandy
• Pinch of salt
• 3 tbs sugar
• 2 tbs honey
• pinch of cinnamon
• 1/2 cup cognac or brandy
• 1 tsp vanilla extract
• 3/4 cup dried apricots, halved
• Juice of 1 lemon
• Confectioners sugar for dusting

Preparation

Step 1

Preheat oven to 400. Prepare pie crust according to package instructions & let cool.
Beat the goat cheese with 1/3 cup sugar on medium speed until creamy, 3-4 minutes. Add the 4 egg yolks and beat until combined, about 1 minute. Add the cornstarch, vanilla and cognac and beat until smooth, about 1 minute.
In separate lagre bowl, beat the 3 egg whites until foamy. Add the salt and remaining 1 tbs sugar and beat until soft peaks form, 1-2 minutes. Using a rubber spatula, fold the beaten egg whites into the yolk mixture until combined, then pour into pie crust. Bake until filling is set and golden on top, about 20 minutes. Let cool.
To make the topping, bring the sugar, honey, cinnamon, cognac, vanilla and 1/3 cup water to a simmer in a small skillet over medium heat. Cook until syrupy, 5-7 minutes. Add the apricots and cook 3 more minutes, then add lemon juice.
Dust tart with confectioners sugar and serve with apricot topping.