Tart with goat cheese filling and honeyed apricots

Ingredients:

Cake

• 1 1/4 cups all-purpose flour, plus extra for dusting the pan
• 1 tbsp. granulated sugar
• 0.5 tsp salt
• 110g chilled unsalted butter, diced, plus extra for greasing the pan
• 1 teaspoon apple cider vinegar

Filling

• 170 g of goat cheese at room temperature
• 1/3 cup + 1 tbsp granulated sugar
• 3 large eggs (separate the whites from the yolks) + 1 yolk
• 2 tablespoons cornstarch
• 1 tsp vanilla extract
• 2 teaspoons cognac or brandy
• A pinch of salt

Topping

• 3 tbsp. granulated sugar
• 2 tablespoons of honey
• A pinch of cinnamon
• 0.5 cups cognac or brandy
• 1 tsp vanilla extract
• 3/4 cup dried apricots, halved
• Juice of 1 lemon
• Powdered sugar, for dusting

Preparation:

1. Cake:
   
   Combine the flour, granulated sugar, and salt in a food processor and pulse until evenly distributed. Add one-third of the butter and pulse until incorporated. Add the remaining butter and pulse on high until the mixture resembles coarse meal with chunks of butter remaining, about 3 pulses. Add the vinegar and 3 tablespoons of ice water; pulse 3-4 more times to combine. Press the dough between your fingers; if it doesn't hold its shape, add another 1 tablespoon of ice water and pulse again.
2. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
3. Position a rack in the lower third of the oven; preheat the oven to 200°C (400°F). Lightly grease a 9-inch (22 cm) tart pan with a removable bottom.
4. On a floured work surface, roll the dough out to a 25 cm diameter. Place the dough in the pan and press it into the bottom and sides; trim off any excess. Prick the dough with a fork. Refrigerate until firm, about 30 minutes. Line the pan with foil and fill with dried beans. Bake until set, about 20 minutes. Remove the foil and beans; continue baking until golden brown, about 15 minutes more. Transfer the pan and crust to a wire rack and let cool completely.
5. Prepare the filling:
   
   In a large bowl, beat the goat cheese with 1/3 cup sugar with a mixer on medium speed until creamy, 3 to 4 minutes. Add 4 egg yolks and beat until smooth, about 1 minute. Add the cornstarch, vanilla extract, and cognac and beat until smooth, about 1 minute, scraping down the sides of the bowl as needed. In a separate large bowl, beat 3 egg whites until foamy. Add the salt and the remaining 1 tablespoon sugar and beat until soft peaks form, 1 to 2 minutes. Using a rubber spatula, fold the beaten whites into the yolk mixture until fully incorporated, then spoon the filling into the cooled crust. Bake until the filling is set and golden brown on top, about 20 minutes. Transfer the tart to a wire rack and let it cool completely.
6. Topping:
   
   Combine granulated sugar, honey, cinnamon, cognac, vanilla extract, and 1/3 cup water in a small saucepan and bring to a boil over medium heat; cook until syrupy, 5-7 minutes. Add the dried apricots and cook for another 3 minutes, then stir in the lemon juice. Let cool completely. Use a small knife to loosen the edges of the tart from the sides of the pan, then remove the ring from the pan. Dust the tart with powdered sugar. Serve at room temperature, drizzled with the apricot topping.