No Bake Blueberry Apricot & Pineapple Tart, Using The Old Windmill Dairy’s Figs & Cream and Extra Ordinaire Chèvre

 

1 single pie crust for a 9” pie plate.  If the crust is frozen, follow the baking directions for baking the crust only, or use your own recipe for a homemade crust.

 

2 Figs & Cream Chèvre from The Old Windmill Dairy

2 Extra Ordinaire Chèvre from The Old Windmill Dairy

1 pint fresh blueberries

¾ cup apricot – pineapple preserves

 

Mix the Figs & Cream and Extra Ordinaire Chèvre until blended and smooth.  Spread the mixture on the bottom of the prepared single pie crust.  Layer blueberries on top of the cheese layer.

 

Next, heat the ¾ cup apricot – pineapple preserves until  just warm and broken down, taking care not to boil them.  It should look like a glaze.

 

Spoon the glaze over the blueberries and garnish with grapes before placing the Tart in the refrigerator.  Refrigerate at least 4 hours before serving.

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