Goat Cheese Tart with Honeyed Apricots

by Kate on March 28, 2013

Post image for Goat Cheese Tart with Honeyed Apricots

If you’ve been hanging out around here for any length of time, you probably already know I kinda love goat cheese. Heck, if you’ve been hanging out around here this week you can see my love of goat cheese. Honestly, it’s something that I eat constantly and I’m always looking for new ways to use it. I enjoy it simply scattered over a pizza, in muffins, as a fillingΒ (twice), in bar form, in a cake, in very savory tart form and a savory tart with a hint of sweetness. I’ve even used it in soufflΓ©.

Previously, I used to only think of goat cheese as something to be used in savory fare or in a salad and maybe paired with fruit. But then I discovered that you can absolutely use goat cheese in desserts. I love the slight savory, tang it gives a sweet dessert. This goat cheese tart has exactly that flavor. It’s a little savory and not overly sweet but you definitely know you’re eating dessert.

Goat Cheese Tart with Honeyed Apricots - FoodBabbles.com @KDBabbles #tart 3

The consistency is like a thin cheesecake but with a little savoriness to it. When I took my first bite I was almost instantly reminded of the Lemon Goat Cheese Cake with Raspberry Sauce that I had made two summers ago. In this case, the dessert is paired with apricots that swim in a honey syrup with a kick of cherry brandy that’s the perfect complement to the goat cheese in the tart. The result is my favorite kind of dessert, one that is a little sweet and a little savory.



One Year Ago: Cherry-Pistachio Nougat

Goat Cheese Tart with Honeyed Apricots

3 hours, 30 minutes

Yield: 8 servings

Goat Cheese Tart with Honeyed Apricots

A slightly sweet goat cheese tart with an air of savoriness topped with honey brandy apricots in a luscious syrup.


    For the Crust:
  • 1 1/2 cups all-purpose flour plus more for dusting
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, diced plus more for pan
  • 1 teaspoon apple cider vinegar
  • For the Filling:
  • 6 ounces goat cheese, room temperature
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 4 egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cherry brandy
  • 3 egg whites
  • pinch of salt
  • For the Topping:
  • 3 tablespoons granulated sugar
  • 2 tablespoons honey
  • 1/8 teaspoon cinnamon
  • 1/2 cup cherry brandy
  • 1 teaspoon pure vanilla extract
  • 1 cup dried apricots, halved
  • 2 tablespoons lemon juice


    Make the crust:
  1. Pulse the flour, sugar and salt in a food processor briefly to combine. Add 1/3 of the butter and pulse until incorporated then add remaining butter and pulse until it looks like coarse meal. Add the vinegar and 3 tablespoons ice water. Pulse to combine. It should hold together when squeezed, if not add 1 more tablespoon ice water and pulse again. Form the dough into a flat disk, wrap in plastic wrap and refrigerate 1 hour.
  2. Preheat oven to 400 degrees and position a rack in the lower 1/3 of the oven. Lightly butter a 9-inch tart pan with removable bottom and set aside.
  3. Roll the dough into a 10-inch circle then place into the prepared tart pan, pressing the dough on the bottom and up the sides. Trim excess. Using the tines of a fork, pierce the dough all over. Refrigerate for another 30 minutes.
  4. Line the dough with aluminum foil and fill the pan with pie weights or dried beans. Bake for 20 minutes then remove the pie weights and foil. Continue baking for 15 minutes more or until golden. Cool completely on a wire rack.
  5. Make the filling:
  6. In a large bowl with a hand mixer on medium speed, beat the boat cheese and 1/3 cup granulated sugar until creamy, 3-4 minutes. Add the egg yolks and beat until combined. Add the cornstarch, vanilla, and brandy. Beat until smooth, scraping down the bowl as needed, about 1 minute.
  7. In a separate, very clean medium bowl, beat the egg whites until foam. Add the salt and remaining 1 tablespoon granulated sugar. Beat until soft peaks form. Gently fold the egg whites into the yolk mixture until combined, using a rubber spatula.
  8. Scrape the mixture into the baked pie crust and gently smooth the top. Bake in the preheated oven for about 20 minutes, or until the filling is set and the top is golden.
  9. Cool completely on a wire rack.
  10. Make the topping:
  11. Over medium heat, bring the granulated sugar, honey, cinnamon, brandy, vanilla and 1/3 cup water to a simmer in a small skillet. Cook until syrupy, stirring occasionally, about 5-7 minutes. Add the apricots and cook 3 more minutes then add the lemon juice. Cool completely.
  12. Serve the tart at room temperature topped with honeyed apricots.


Adapted from Food Network Magazine | March 2013


{ 18 comments… read them below or add one }

dessertfortwo March 28, 2013 at 8:39 am

This is gorgeous! What a great Easter treat πŸ™‚


Kate March 28, 2013 at 2:09 pm

Thank you!! It was definitely tasty. We really enjoyed it!


Paula @ Vintage Kitchen March 28, 2013 at 12:34 pm

I share your love for goat cheese. And to mix it with sweet is so so good. This tart is wonderful Kate, and probably works with peaches too, which I have right now!


Kate March 28, 2013 at 2:08 pm

Thank you Paula! Love the idea of peaches. I’ll be trying that next.


suzanne March 28, 2013 at 1:42 pm

Love this tart, I’m with you and agree with Paula pairing goat cheese with sweet fruit is a marriage made in heaven.


Kate March 28, 2013 at 2:08 pm

Thank you Suzanne!! I definitely want to try Paula’s idea of peaches. I bet they would be lovely here!


ChristineM March 28, 2013 at 7:24 pm

love your tarts Kate! πŸ™‚


Kate March 29, 2013 at 7:36 pm

Aww thanks Christine!


Kristina March 29, 2013 at 5:25 pm

this sounds phenomenal – I love goat cheese paired with apricots! I wonder if I can make this with my vegan goat cheese… thanks for sharing, this is beautiful!


Kate March 29, 2013 at 7:38 pm

Thank you Kristina! I hope you like this if you make it. I’ll be so curious to hear how a vegan version comes out!


Deb March 29, 2013 at 6:01 pm

What an enchanting tart! The palest salmon color from the apricots is just perfect for early spring!


Kate March 29, 2013 at 7:39 pm

Thank you Deb!


Jersey Girl Cooks March 29, 2013 at 9:30 pm

Great tart. I love goat cheese too.


Kate April 1, 2013 at 1:38 pm

Thanks Lisa!


Lisa March 31, 2013 at 2:45 am

Kate..the minute I saw this, my tum rumbled. What a gorgeous, golden color and I can only imagine how creamy, slightly savory and wonderful it is with the honeyed apricots. I really love the cherry hooch in the filling and topping! This tart is layered with so many flavors, I have to try it! Another masterpiece by Kate πŸ™‚

OH..BTW, Did you use chevre?


Kate April 1, 2013 at 1:48 pm

Thank you Lisa! It’s so nice to hear from you around these parts again πŸ˜‰ You’ve been missed! This tart was divine and yes, I did use chΓ¨vre πŸ™‚


Megan @ The Pink Flour April 3, 2013 at 10:52 am

I definitely share your love of goat cheese, Kate. I just can’t seem to gt enough of it! I can’t wait to try it in a sweet dish like this. Looks so good!


Rachel @ I Love My Disorganized Life August 3, 2013 at 2:30 pm

I’m up for trying anything that resembles a cheesecake. Looks fabulous Kate!


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