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dried apricot tart

DRIED APRICOT TART

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!

Ingredients

  • 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

Instructions

  • 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.
  • Serve.

Notes

  • 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

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