This rich and creamy apricot tart is the perfect weekend treat.

Thick, rich and creamy, labneh (yogurt that’s been drained to remove its whey) is one of the culinary world’s latest darlings, and we’re on board. Made with buttery shortcrust pastry, a few fresh apricots and a dusting of pink peppercorns – just for a twist – this tart takes advantage of all the yummy goodness the trendy ingredient has to offer.
 

Ingredients

Shortcrust Pastry

• 1 1/2 cups all-purpose flour
• 1/2cup icing sugar
• 1/2 cup unsalted butter
• 1/4 tsp salt

Filling

• 2 750-g tubs plain 2% Greek yogurt
• 2/3 cup icing sugar
• 1 tsp pure vanilla extract
• 1 tsp grated orange zest
• 1/2 cup honey
• 1/2 cup Riesling wine
• 1/4 tsp finely crushed pink peppercorns
• 5 apricots, pitted and sliced
   

Directions

1 To make the pastry, pulse the flour, icing sugar, butter and salt in a food processor until the mixture begins to clump together and form a dough. Turn out the dough onto a lightly floured work surface and knead into a 1"-thick flattened disc. Wrap the dough in plastic wrap and refrigerate for 1 hour.

2 Roll out the dough into an 11" circle. Carefully transfer the dough into a 9" springform pan. Press the dough into the sides and bottom of the pan and pierce all over with a fork. Place a piece of parchment paper over the dough and fill with pie weights or dry beans; bake at 350°F for 10 minutes. Remove the weights and the parchment paper and bake the crust until golden brown, 5 to 10 minutes more. Cool completely overnight.

3 For the labneh filling, place the yogurt in a cheesecloth-lined colander set over a bowl and allow it to drain overnight. Once the yogurt has drained, twist and squeeze the cheesecloth to remove as much liquid as possible. Turn the yogurt into a medium bowl and stir in the icing sugar, vanilla and orange zest. Spread the mixture evenly into the cooled pastry crust.

4 Combine the honey, wine and peppercorns in a small saucepan over medium-high heat; bring to a simmer and reduce by half until the mixture forms a syrup. Add the apricots and allow to cool. Garnish the tart with the apricot slices and drizzle with the syrup just before serving.

Serves: 8