Fig, apricot, stilton and goat cheese tart

Make the shortcrust dough

1. Mix the sea salt with the flour. Use your cold hands, or two knives, to mix in the butter cubes until the mixture looks like coarse sand. Another way of doing this without having to touch the butter is pulsing it in a food processor. If a firmer dough is desired, add the egg, then just enough liquid for the dough to come together. Do so sparingly—usually just a tiny drop or two will suffice.
2. Swiftly work the dough into a flattened ball. Wrap it in plastic and let rest in the fridge for at least 1 hour. Remove the dough from the fridge and allow it to come back to room temperature.
3. After about 25 minutes, it will be easier to roll out on a flour- dusted countertop.

Make the tart

1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20-cm) square pan—preferably a tart pan with a removable bottom.
2. Roll out the dough into a slab that fits your pie pan and fit in the dough. Neatly trim the edges. Prick the bottom a couple of times with a fork. Refrigerate the dough for about 20 minutes, allowing it to stiffen up nicely. Then blind bake it for 15 minutes.
3. Meanwhile, make the filling: Beat the cream with the eggs and season with salt and pepper. Be careful not to use too much salt— the cheese is salty as well.
4. Pour the mixture into the prebaked pie crust. Arrange the apricots and figs on top. Crumble the goat cheese and the Stilton and sprinkle them between the fruit wedges. Sprinkle everything with the rosemary and grind some extra pepper over the filling.
5. Bake the pie for about 30 minutes.

This recipe is from Home Baked.