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
- Preheat oven to 425 degrees.
- Combine Flour, Sugar, Lemon Zest and Salt.
- Add 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.