Apricot and Goat Cheese Tarts

by Todd English, Paige Retus, and Sally Sampson
from The Olives Dessert Table
(Simon & Schuster, 2000)
Serves 8

This is an intriguing dessert item that is more savory than sweet; the fruit is relatively unadorned and there’s very little sugar. The goat cheese heightens the clean citrus tang of the apricots, but also showcases the sweetness of the fruit. The pistachios add an additional dimension of texture and earthy flavor without detracting from the other elements. This can be served hot or at room temperature, for dessert or breakfast.—Todd English, Paige Retus, and Sally Sampson

convert Ingredients
For the pistachio tart shells
1/2 cup finely ground pistachio nuts
1/2 cup sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 sticks unsalted butter, chilled
Chopped zest of 1 lemon
2 large eggs
1 tablespoon vanilla extract

For the apricot and goat cheese flling
16 ripe apricots, pitted and quartered
1/3 cup sugar
1 tablespoon fresh lemon juice
8 ounces goat cheese
1/2 cup shelled and toasted pistachios (See Note)

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Method
Make the tart shells
1. Lightly flour a work surface. Place the nuts and sugar in a food processor fitted with a steel blade and process until fine. Add the flour, salt, and butter and pulse until sandy. Add the zest, eggs, and vanilla and pulse until it forms a shaggy mass.

2. Place the dough on the work surface and gather into a cohesive mass. Cover with plastic wrap and refrigerate at least 1 hour and up to 2 days. Divide into eight portions.

3. 1. Preheat the oven to 350°F (175°C). Dust a work surface with flour. Gently form the dough into 8 flat disks; take care not to overwork the dough. Beginning in the middle of the circle, and using short but firm strokes, roll up toward 12 o’clock. Turn clockwise and repeat and continue turning and rolling until the dough is about 1/2-inch larger than the tart shell. Place the dough in eight 4-inch tart pans, taking care to lay the dough into the “corners” of the pan, between the sides and the bottom. Gently press into the sides to define the edges. Using your thumb, clean off the edges by pushing the dough against the edge of the pan or mold to cut off excess. Line the dough with aluminum foil and top with a heavy layer of rice, beans, or pie weights.

4. Transfer to the oven and bake until the dough is set and dry to the touch, about 10 to 12 minutes. Remove the aluminum foil and bake until golden, about 3 to 4 minutes. Set aside to cool to room temperature.

Make the filling
1. Place the apricots, sugar, and lemon juice in a bowl and toss well.

Assemble the tarts
1. Dot the pistachio tart shells with equal amounts of half of the goat cheese.

2. Top with pistachios, the apricots, and then dot again with the remaining half of the goat cheese.

3. Transfer to the oven and bake until golden and bubbly, about 20 to 25 minutes. Serve warm or at room temperature.

Note: Toast the nuts, preheat the oven to 350°F (175°C). Place the nuts in a single layer on a baking sheet and bake until lightly toasted, about 15 to 20 minutes. Cool before using.

Recipe © 2000 Todd English. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.