Apricot Blue Cheese Torte

Ingredients

 * crust:
 * 1 1/4 cups Flour
 * 1 tbsp Sugar
 * zest of Lemon
 * 1 pinch salt
 * 1/2 cup Butter, cold, cut into small pieces
 * 4 tbsp cold water
 * filling:
 * 4 cans 15-ounce Apricot Halves
 * 1 tbsp Cornstarch or Arrowroot
 * 1/2 cup smucker's apricot preserves
 * 5 eggs
 * 1/2 cup Sugar
 * 2 tbsp treasure cave® blue cheese
 * 2 tbsp Lemon Juice
 * 1 cup Mascarpone Cheese, room temperature

Directions
Preheat oven to 425 degrees. Combine Flour, Sugar, Lemon Zest and Salt. Ad butter and mix together with fingertips or pastry cutter. Add water 1 tablespoon at a time until a soft dough is formed. Press along bottom and three quarters up the side of a springform pan. Bake 12-15 minutes or until golden brown. Reduce oven temperature to 325 degrees. Drain apricot halves and puree in blender. In large mixing bowl, combine Apricot Puree and Cornstarch. Add remaining ingredients and mix until well blended. (Mixture will remain slightly lumpy.) Pour filling into prepared crust and bake for 1 1/2 hours or until custard is set and top is golden. Best if served at room temperature. If desired, serve with a dollop of whipped cream. Note: Prepared pie crust may be substituted. Recipe reprinted with permission from Treasure Cave