Apricot Blue Cheese Torte

Description
Recipe reprinted with permission from Treasure Cave

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

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