Apricot Blue Cheese Torte

Crust

 * 1¼ cups flour
 * 1 tbsp sugar
 * zest of lemon
 * 1 pinch salt
 * ½ cup butter, cold, cut into small pieces
 * 4 tbsp cold water

Filling

 * 4 cans (15-ounce) apricot halves
 * 1 tbsp cornstarch or arrowroot
 * ½ cup apricot preserves
 * 5 eggs
 * ½ cup sugar
 * 2 tbsp blue cheese
 * 2 tbsp lemon juice
 * 1 cup mascarpone cheese, room temperature

Directions

 * 1) Preheat oven to 425°F.

Crust

 * 1) Combine flour, sugar, lemon zest and salt.
 * 2) Add butter and mix together with fingertips or pastry cutter.
 * 3) Add water 1 tablespoon at a time until a soft dough is formed.
 * 4) Press along bottom and three quarters up the side of a spring-form pan.
 * 5) Bake 12 – 15 minutes or until golden brown.
 * 6) Reduce oven temperature to 325°F.

Filling

 * 1) Drain apricot halves and puree in blender.
 * 2) In large mixing bowl, combine apricot puree and cornstarch.
 * 3) Add remaining ingredients and mix until well blended (mixture will remain slightly lumpy).
 * 4) Pour filling into prepared crust and bake for 1½ hours or until custard is set and top is golden.