Apricot Tart
In this recipe, a delicate and flavorful tart is created with the combination of sweet mascarpone, ripe apricots, and a hint of Amaretto. The buttery pastry shell provides a perfect base for the tender fruit and creamy mascarpone filling. With a touch of cinnamon and sugar, this decadent dessert is sure to impress your guests and satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- ¾ tub mascarpone (or the whole tub if you have a very big case) , sweetened with 2 tbsp icing sugar
- 1 ready-made pastry case, baked blind
- 10 apricots , as ripe as possible, halved and stoned (if your apricots aren't soft, poach them first)
- 2 tbsp apricot jam , a really good one, mixed with 1-2 tbsp Amaretto (optional)
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the flour and cinnamon in a food processor, then add the butter. Process to make fine crumbs. Reserve 2 tbsp of the sugar, then add the remainder and briefly mix. Add the egg yolk and 1 tbsp water, then pulse to make a firm dough. Turn out onto a lightly floured surface and briefly knead. Wrap in cling film and chill for 30 mins.
- Toss apricots in the reserved sugar. Roll out pastry on a sheet of baking parchment to a roughly 30cm round. Slide the paper and pastry onto a large baking sheet. Sprinkle the central 20cm with the polenta, then cover with apricot halves, cut sides up. Flop edges of the pastry over the apricots, leaving the centre uncovered. Lightly beat egg white and brush over the pastry. Sprinkle with remaining sugar, then bake for 30-35 mins until the pastry is crisp and the apricots tender.
Yield
Serves 6
Nutrition
- Calories: 311 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.31 milligram of sodium
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