Blend the first five ingredients in a food processor and pulse until the dough clumps. If the mixture is very dry and crumbly even after pulsing, add a little sherry or water, just one tablespoon at a time. Dough will be soft (depending on how cold the butter was to start). Chill dough 30-60 minutes (or longer), then roll between sheets of wax paper to fit tart pan.
Preheat oven to 400ºF. Line bottom, but not sides, of tart pan with parchment paper. Place dough in pan and if necessary, patch any holes and push dough along the edges. Trim with knife for tidy edge. If the dough is very cold, it may be quite stiff and you may want it slightly malleable. Dock the crust with a fork and in bake oven until the dough is just barely golden, about 10 minutes.
Beat all remaining ingredients except kiwis and apricot jam with beaters or in a food processor. Pour into pre-baked tart pan. Bake at 350ºF for 20-30 minutes, until filling has puffed up slighted and is perhaps slightly cracked. The deeper the custard layer, the longer the baking time. Remove from oven and cool before removing from tart pans.
When cheesecake is cool, brush lightly with thinned apricot jam. Peel and slice kiwi in rounds (and then again, if you like, in half moons) and layer in rows on top of cheesecake. Brush lightly with apricot jam.
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