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1
Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined.
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2
Add one-third of the butter and pulse until incorporated.
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3
Add the remaining butter and pulse until the mixture looks like coarse meal with bits of butter throughout, about 3 pulses.
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4
Add the vinegar and 3 tablespoons ice water; pulse 3 or 4 more times to combine.
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5
Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 more tablespoon ice water and pulse again.
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6
Pat the dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour.
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7
Position a rack in the lower third of the oven; preheat to 400 degrees F. Lightly butter a 9-inch tart pan with a removable bottom.
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8
Roll out the dough into a 10-inch circle on a floured surface.
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9
Ease the dough into the pan and press into the bottom and sides; trim the excess.
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10
Pierce the dough all over with a fork.
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11
Refrigerate until firm, about 30 minutes.
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12
Line the dough with aluminum foil and fill with dried beans.
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13
Bake until set, about 20 minutes.
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14
Remove the foil and beans; continue baking until golden, about 15 more minutes.
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15
Transfer to a rack and let cool completely.
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16
Make the filling: Beat the goat cheese and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until creamy, 3 to 4 minutes.
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17
Add the 4 egg yolks and beat until combined, about 1 minute.
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18
Add the cornstarch, vanilla and cognac and beat until smooth, about 1 minute, scraping down the bowl as needed.
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19
In a separate large bowl, beat the 3 egg whites until foamy.
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20
Add the salt and the remaining 1 tablespoon granulated sugar and beat until soft peaks form, 1 to 2 minutes.
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21
Using a rubber spatula, fold the beaten egg whites into the yolk mixture until combined, then pour into the prepared crust.
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22
Bake until the filling is set and golden on top, about 20 minutes.
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23
Transfer to a rack and let cool completely.
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24
Make the topping: Bring the granulated sugar, honey, cinnamon, cognac, vanilla and 1/3 cup water to a simmer in a small skillet over medium heat; cook until syrupy, 5 to 7 minutes.
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25
Add the apricots and cook 3 more minutes, then add the lemon juice.
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26
Let cool completely.
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27
Use a small knife to loosen the tart, then remove the springform ring.
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28
Dust with confectioners' sugar.
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29
Serve at room temperature with the apricot topping.
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30
Photograph by Johnny Miller
