Apricot Goat Cheese Tart with Almond Cookie Crust

Apricot Goat Cheese Tart with Almond Cookie Crust
~I adapted this recipe from one I found while browsing online.
Nuts, fruit, and cheese are a tasteful trio anywhere, anytime. Don’t restrict this to a dessert!
The majority of the work is done the night before or the morning before serving
Serves 4-6
 
Ingredients:
 
~Crust~
2/3 cup sliced almonds
1 cup all purpose flour
½ cup sugar
½ Tsp salt
¼ cup unsalted butter cut into small cubes
1 large egg
¼ Tsp almond extract
 
~Filling~
300g chevre (available at the shop)
1 package organic cream cheese (available at the shop)
¾ cup sugar
2 large eggs
¼ cup whipping cream
1 jar apricot fruit spread (available at the shop)
 
Preparation and Cooking:
 
~The Crust~
Heat the oven to 375°F.
 
Finely grind the almonds. Set aside 3 Tbsp.
 
In a small bowl whisk together the egg and almond extract
 
In a mixing bowl combine the flour, sugar, and almonds
 
With your mixer, blend in the butter until there are fine pebbles distributed throughout.
 
Add the egg mixture and mix briefly, until a soft dough forms
 
Press the dough evenly into the bottom of a 9-inch springform pan
 
Bake 22 to 24 minutes or until golden.
 
~The Filling~
Heat oven to 350°F
 
In the large bowl of an electric mixer, beat together the chevre, cream cheese, and sugar until well mixed.
 
Beat in the eggs one at a time until blended.
 
Scrape down the sides of the bowl, add the whipping cream, and beat until very smooth.
 
Pour the filling over the crust and bake 35 to 40 minutes or until filling is set in the center and tiny cracks appear at the edges.
 
Cool in pan 15 minutes. Remove the sides of the springform pan and cool tart completely.  
Refrigerate at least 4 hours or overnight.
 
Spoon and spread the apricot jam over the filling.
 
Place tart under the broiler to brown the fruit topping slightly.
 
Sprinkle the reserved ground almonds to cover top, and serve
 
If you are short of time or baking skills simply buy a simple graham-cracker cheesecake crust. It will be different, but it will still be great!