Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cold Cut | not in our table | 0 |
| Water | not in our table | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- crust:
- 1 1/4 cups flour
- 1 tbsp sugar
- zest of lemon
- 1 pinch salt
- 1/2 cup butter, cold, cut into small pieces
- 4 tbsp cold water
- filling:
- 4 cans 15-ounce apricot halves
- 1 tbsp cornstarch or arrowroot
- 1/2 cup smucker's apricot preserves
- 5 eggs
- 1/2 cup sugar
- 2 tbsp treasure cave® blue cheese
- 2 tbsp lemon juice
- 1 cup mascarpone cheese, room temperature
- =
Directions
Preheat oven to 425 degrees. Combine flour, sugar, lemon zest and salt. Ad butter and mix together with fingertips or pastry cutter. Add water 1 tablespoon at a time until a soft dough is formed. Press along bottom and three quarters up the side of a springform pan. Bake 12-15 minutes or until golden brown. Reduce oven temperature to 325 degrees. Drain apricot halves and puree in blender. In large mixing bowl, combine apricot puree and cornstarch. Add remaining ingredients and mix until well blended. (Mixture will remain slightly lumpy.) Pour filling into prepared crust and bake for 1 1/2 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. Note: Prepared pie crust may be substituted. Recipe reprinted with permission from Treasure Cave