Dried apricot tart for summer? Light, creamy and refreshing! A slice (or two) of Mascarpone and Dried Apricot tart, and you will end up eating this treat for your entire summer!
- 1 pc 8-inch tart dough, fully baked
- 1 & 1/4 cups dried apricots, chopped into small bits
- 250 grams mascarpone cheese, about 1 cup
- 1/4 cup sugar
- 1 pc vanilla bean, seeds scraped
- 3/4 cup cream
- 3 tsp fresh mint leaves, chopped roughly
- 1/2 cup marsala wine, optional
- In a small bowl, combine marsala (or water) with dried apricots. Set aside for at least 30 minutes.
- Using a separate medium-sized bowl, combine mascarpone cheese with sugar and seeds of vanilla bean. Mix with a spatula or wooden spoon.
- Add the cream and mix with a whisk.
- Drain the dried apricots and add 1/2 cup into the cream.
- Add 2 teaspoons of mint leaves and mix. Use a spatula to combine evenly.
- Pour mixture into a fully baked 8-inch tart crust.
- Use a metal spatula to even the top of the mixture.
- Add remaining dried apricots and mint leaves on top.
- Refrigerate for 2 to 4 hours.
- You can use heavy (double) cream or light cream (half & half)
- If you are using fresh apricots, skip the step of combining them with water (or marsala wine).
- Vanilla extract can be used as a substitute for the vanilla bean.
- You can use your favorite pie dough but not the buttery ones. It will go better with this mascarpone tart.
- Do not replace or skip the fresh mint leaves. They are crucial in providing freshness to this summer treat.
ENtire recipe culled from Food and journeys