Dessert Wiki




  • 4 cans (15-ounce) apricot halves
  • 1 tbsp cornstarch or arrowroot
  • ½ cup apricot preserves
  • 5 eggs
  • ½ cup sugar
  • 2 tbsp blue cheese
  • 2 tbsp lemon juice
  • 1 cup mascarpone cheese, room temperature


  1. Preheat oven to 425°F.
  2. Combine flour, sugar, lemon zest and salt.
  3. Add butter and mix together with fingertips or pastry cutter.
  4. Add water 1 tablespoon at a time until a soft dough is formed.
  5. Press along bottom and three quarters up the side of a spring-form pan.
  6. Bake 12-15 minutes or until golden brown.
  7. Reduce oven temperature to 325°F.
  8. Drain apricot halves and puree in blender.
  9. In large mixing bowl, combine apricot puree and cornstarch.
  10. Add remaining ingredients and mix until well blended (mixture will remain slightly lumpy).
  11. Pour filling into prepared crust and bake for 1½ hours or until custard is set and top is golden.


  • Best if served at room temperature.
  • If desired, serve with a dollop of whipped cream.
  • Prepared pie crust may be substituted.