BROWN SUGAR SHORTBREAD TART SHELL

1. Preheat the oven to 350°F. 
2. Whisk together the salt and flour in a medium sized bowl and set aside.
3. In a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the vanilla and mix until fully incorporated.
4. Reduce the speed to low and slowly add the dry ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly so it is easier to distribute in the pan.
5. Evenly spread the dough in the bottom of the pan then lightly press the dough into place so it covers the bottom and slightly up the sides of the pan. Gently prick the dough with a fork.
6. Bake for about 25 minutes until the shortbread dough puffs up a bit and is a warm golden color all over. Allow the tart shell to cool in the pan on a wire rack.

WHIPPED GOAT CHEESE FILLING

1. In the bowl of a stand mixer with the whisk attached, whip the goat cheese for a few minutes until its light and fluffy. 
2. Add the Greek yogurt, honey, vanilla and orange zest. Whip together until smooth. 
3. Pour the filling into the cooled tart shell and smooth the top with a spatula. Chill in the fridge for at least a couple of hours to allow the filling to set.
4. Once the filling is set and doesn't jiggle anymore, top with sliced plumcots and apricots in any pattern your heart desires. Keep in refrigerator until ready to serve then top with a drizzle of honey and freshly snipped thyme.