Description
This Apricot Plumcot Goat Cheese Tart combines a buttery brown sugar shortbread crust with a creamy, tangy whipped goat cheese filling, beautifully topped with fresh sliced plumcots and apricots. Finished with a drizzle of honey and fresh thyme, this elegant tart is perfect for a summery dessert or a special brunch treat.
Ingredients
Tart Shell
- 1/2 cup unsalted butter (at room temperature)
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
Whipped Goat Cheese Filling
- 1 cup goat cheese (at room temperature)
- 2/3 cup Greek yogurt (at room temperature)
- 1/3 cup honey plus a couple of tablespoons to drizzle
- 1 teaspoon pure vanilla extract
- 1/2 orange (zested)
Topping
- 6 sprigs fresh thyme
- 4 plumcots (sliced)
- 6 apricots (sliced)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart shell.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and fine sea salt; set this mixture aside.
- Make Tart Dough: Using a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed for about 5 minutes until the mixture is light and fluffy, scraping the bowl as needed. Add the vanilla extract and mix until incorporated.
- Add Dry Ingredients: Reduce mixer speed to low and gradually add the flour and salt mixture, mixing only until the dough just comes together and remains crumbly to facilitate spreading.
- Form Tart Shell: Evenly spread the dough across the bottom of a tart pan, pressing lightly to cover the bottom and edges. Use a fork to prick the dough gently all over to prevent puffing during baking.
- Bake Tart Shell: Bake the tart shell for approximately 25 minutes, until it puffs slightly and turns a warm golden color. Remove from oven and allow to cool completely on a wire rack.
- Whip Goat Cheese Filling: With a whisk attachment on the stand mixer, whip the goat cheese until light and fluffy. Add the Greek yogurt, honey, vanilla extract, and orange zest, then whip until smooth and creamy.
- Fill Tart: Pour the whipped goat cheese filling into the cooled tart shell. Smooth the top evenly with a spatula and refrigerate for at least a couple of hours to let it set firmly.
- Add Fruit Topping: Once the filling has set and is firm to the touch, arrange the sliced plumcots and apricots on top in your desired pattern.
- Final Garnish and Serve: Just before serving, drizzle the tart with additional honey and sprinkle freshly snipped thyme leaves over the top. Keep refrigerated until ready to enjoy.
Notes
- Allow the tart shell to cool completely before adding the filling to prevent melting or sogginess.
- Using room temperature ingredients helps achieve a smoother texture in both the tart crust and the filling.
- The tart can be kept refrigerated for up to 2 days; add fresh herbs and honey just before serving for best flavor.
- Plumcots can be substituted with pluots or a mix of fresh stone fruits depending on availability.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
