True to the splendid original except for these deviations: the labneh is increased from 12 to 16 ounces; the sugar is decreased, ever so slightly, by two tablespoons. (Depending on the tang of your labneh, you may want more or less sugar.) Medrich also moisture-proofs the crust by brushing it with a beaten egg yolk (and a pinch of salt) after it prebakes. When I make the tart, I skip this step, but if you want to follow it, simply return the tart to the oven for a minute after brushing to set the egg yolk.

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