Apricot and Mascarpone Tarts
These tarts are a delightful dessert featuring a rich mascarpone cheese filling and sweet apricots. The tart crust is typically made from a buttery pastry, which is pre-baked to achieve a crisp texture. The mascarpone filling is creamy and slightly sweet, complementing the tartness of the apricots. Fresh apricots are sliced and arranged on top of the mascarpone filling, then baked until the fruit is tender and slightly caramelized. These tarts are perfect for showcasing seasonal apricots and are often garnished with a sprinkle of powdered sugar or a drizzle of honey for added sweetness.
Ingredients
- 7 oz Shortcrust pastry
- 10 Apricots
- 3 oz Raspberries
- 9 oz Mascarpone
- 1.4 oz Granulated sugar
- 3.4 fl oz Cane sugar syrup
- 2 packets Vanilla sugar
- 1 tbsp Powdered sugar
Instructions
- Rinse the apricots, cut them into quarters, and remove the pits. Pour the syrup into a saucepan, add 3.4 fl oz of water, bring to a boil, then add the apricots. Simmer for 5 minutes, allow them to cool in the syrup, and then drain them carefully.
- Preheat the oven to 410°F (210°C). Roll out the pastry and line the tartlet molds. Prick the bottoms with a fork, place a disc of parchment paper and some dried beans on each. Bake for 10 minutes. Remove the weights and bake for another 7 minutes. Let them cool on a wire rack.
- In a bowl, whisk together the mascarpone, granulated sugar, and vanilla sugar.
- Fill the tartlet bases with the mascarpone mixture, apricots, and raspberries, then serve.
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Notes
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