TC Recipe: Apricot-Oregon Blue Tarts

August 13 2007

By Thom Pastor
Suggested Pairing: 2006 Craftsman Series Muscat
Serves 4

Tart Doug Ingredients:

Tart Doug Preparation

  • 1 1/4 cup flour
  • 1/8 tsp salt
  • 7 Tbsp butter
  • 3 Tbsp ice water
  • Combine first 3 ingredients in cuisinart (or comparable device) and pulse until crumbly.
  • Add water and pulse briefly, not attempting to over work the dough
  • Take the dough out of the machine and wrap in saran wrap, place in refrigerator for 30 mins.
  • After dough has rested, roll out thinly, and line the pie tin with it.
  • Blind bake 375 for 20 minutesa

Tart Filling Ingredients:

Tart Filling Preparation

  • 1 1/2 cups dried apricots, finely chopped
  • 5 shallots, 1/8 inch slices
  • 1/2 cup walnuts, toasted and lightly crushed
  • 1/2 cup Oregon Blue cheese, crumbled
  • 2 cups heavy cream
  • 1 egg
  • 1 yolk
  • Salt, to taste
  • Pepper, to taste
  • Olive oil, for sautéing
  • Sauté the shallots in olive oil until they are caramelized. Season with salt and pepper.
  • Prepare tart crusts.
  • Layer the prepared crusts with the shallots, apricots, blue cheese, and walnuts.
  • Whip the heavy cream, egg, and yolk together. Season with salt and pepper then pour into the tarts.
  • Bake in a 325 degree oven until firm. Serve warm.