mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
ADVERTISEMENT
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2017   Sandra Laux
Apricot Mascarpone Tart 

(Makes one 9-inch tart)
Apricot Mascarpone Tart
Ingredients:

Crust:
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
Grated zest of one lemon
8 tablespoon cold unsalted butter, cut into cubes
1 egg
1 egg yolk
1 teaspoon vanilla extract

Filling:
8 ounces mascarpone, softened
1 egg
4 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
5-6 fresh apricots, pitted and cut into 4 wedges each
Confectioners' sugar for garnish

Directions:

To make the crust:
In a large bowl, stir together the flour, sugar, salt and zest.
With a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.

In a small bowl, beat together the egg, yolk and vanilla.  Add the mixture to the flour and stir until incorporated.  Gather the dough together, shape it into a flat disk and place the dough into a 9-inch tart pan.  With your fingers, pat the dough evenly over the bottom and up the sides of the pan. Refrigerate until firm, about 30 minute.

To make the filling:
In a bowl, whisk the mascarpone, egg, 3 tablespoons of sugar and the vanilla together until smooth.  Spread the mixture over the crust in the tart pan.  Place the apricot wedges, skin side down, into the mascarpone in a circular pattern.  Press the apricots in lightly. Sprinkle the apricots with the remaining tablespoon of sugar.

To bake the tart:
Preheat the oven to 375 degrees F.  Place the tart pan on a baking sheet.
Bake for 45 to 50 minutes, or until the apricots are tender and the cream is set and lightly golden brown.  Cool the tart on a wire rack for 3 minutes. Remove the rim of the pan and let the tart cool completely.  Dust the tart with confectioners' sugar just before serving.
Print Friendly and PDF
Share
You Might Also Like
Ricotta Cherry Tart
Peach Amaretto Cake
Strawberry and Ricotta Tart
DESSERTS  >  PIES AND TARTS >  APRICOT MASCARPONE TART
This fresh fruit tart has a crisp, buttery crust with a mascarpone cream filling studded with tender wedges of fresh apricot.  Apricot season is short, so other times of the year, peaches or nectarines may be substituted. 
GREAT PAN FOR BAKING AND EASY CLEAN-UP
This round quiche pan with a removable bottom is the perfect pan for baking tarts, quiches and more.  The pan features a premium non-stick coating, which provides quick, easy release of baked goods.   It is made of heavy gauge steel to prevent warping and allow even heat distribution for exceptional baking results and is backed by a 5 year warranty.
ADVERTISEMENTS
A traditional tart pan with short fluted sides and a removable bottom makes unmolding easy.  But have you ever wound up wtih the still-hot ring looped around your arm? Try resting the pan on an over-tuned bowl; the rim will slip down away from the crust.  Then use a metal cake server to loosen the tart from the bottom and lift it onto a serving plate.
ADVERTISEMENT
Shop hundreds of delicious, certified gluten-free products at Nuts.com!