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| + | {{Wikifiedrecipe}} |
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==Description== |
==Description== |
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* 1 tbsp [[Sugar]] |
* 1 tbsp [[Sugar]] |
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* zest of [[Lemon]] |
* zest of [[Lemon]] |
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| − | * 1 pinch salt |
+ | * 1 pinch [[salt]] |
* 1/2 cup [[Butter]], cold, cut into small pieces |
* 1/2 cup [[Butter]], cold, cut into small pieces |
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| − | * 4 tbsp cold water |
+ | * 4 tbsp cold [[water]] |
* filling: |
* filling: |
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* 4 cans 15-ounce [[Apricot Halves]] |
* 4 cans 15-ounce [[Apricot Halves]] |
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* 1 tbsp [[Cornstarch]] or [[Arrowroot]] |
* 1 tbsp [[Cornstarch]] or [[Arrowroot]] |
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| − | * 1/2 cup smucker's apricot preserves |
+ | * 1/2 cup smucker's [[apricot]] preserves |
| − | * 5 eggs |
+ | * 5 [[eggs]] |
* 1/2 cup [[Sugar]] |
* 1/2 cup [[Sugar]] |
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| − | * 2 tbsp treasure cave® blue |
+ | * 2 tbsp treasure cave® blue [[Cheese]] |
* 2 tbsp [[Lemon Juice]] |
* 2 tbsp [[Lemon Juice]] |
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* 1 cup [[Mascarpone Cheese]], room temperature |
* 1 cup [[Mascarpone Cheese]], room temperature |
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===Directions=== |
===Directions=== |
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| − | 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 |
+ | 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 |
===Other links=== |
===Other links=== |
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[[Category: Arrowroot Side Dish Recipes]] |
[[Category: Arrowroot Side Dish Recipes]] |
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[[category:Apricot Recipes]] |
[[category:Apricot Recipes]] |
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| + | [[category:ultra-pasteurized cream Recipes]] |
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| + | [[category:lemon juice Recipes]] |
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| + | [[category:cornstarch Recipes]] |
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| + | [[category:arrowroot Recipes]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:Cheese Recipes]] |
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| + | [[category:water Recipes]] |
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| + | [[category:Sugar Recipes]] |
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| + | [[category:granulated sugar Recipes]] |
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| + | [[category:flour Recipes]] |
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| + | [[category:lemon Recipes]] |
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| + | [[category:egg Recipes]] |
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| + | [[category:salt Recipes]] |
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Revision as of 13:01, 1 June 2006
Description
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