The recipe I am proposing today is a mascarpone and apricot tart, a typically summer dish that can be enjoyed both as a snack and a dessert. If you’re short on time, you can replace the apricot compote with a good jam. Apricots are a fruit rich in vitamin A, C, potassium, phosphorus, sodium, iron, and calcium, a perfect support during physical activity in the summer months. A perfect ally in the kitchen as they can be used in both sweet and savory recipes. They can also be preserved in syrup, dried, as jams, jellies, and fruit juices to be enjoyed all year round. Available in gluten-free and lactose-free versions.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter
- 1 egg
- 3 egg yolks
- 1/2 tsp lemon zest
- 2 cups mascarpone
- 1/2 cup sugar
- 1 egg
- 1 vanilla bean
- 12 apricots
- 1/4 cup sugar
- 1 lemon (juice and grated zest)
- 1 apricot
- to taste mint
Tools
- 1 Pastry board
- 1 Rolling pin
- 1 Tart pan
- 1 Bowl
- 1 Mixer
- 1 Pot
Steps
Place the sifted flour on a pastry board, add the butter cut into pieces and rub the flour and butter between your hands until it is waterproofed. Add the sugar, salt, and continue working it with your hands.
Finally, add the egg, the yolks, and knead everything quickly. Form a dough ball, wrap it in plastic wrap and place it in the fridge for at least half an hour before using it.
The pastry can be made with a stand mixer or even better with a food processor.
In a bowl, combine all the ingredients and mix well with electric beaters until the sugar is well combined.
Wash the apricots well and peel them gently. Cut them into small pieces and put them in a small pot with the sugar, the juice, and lemon zest. Cook until the sauce is soft and not too dense. Let it cool.
Roll out the pastry in a 9.5-inch tart pan. Spread 2-3 tablespoons of apricot compote.
Pour the mascarpone cream. Bake in a preheated static oven at 350°F for 1 hour. Remove from oven and let it cool.
Reheat the remaining apricot compote and pour it over the tart. Once cool, decorate with the apricot and some mint leaves.
Tips
Store in the refrigerator for 4-5 days.
FAQ (Questions and Answers)
Can I make the mascarpone and apricot tart gluten-free?
Of course, you can prepare a gluten-free version using Rice Shortcrust with Olive Oil (here the recipe), or Rice Shortcrust with Oil (here the recipe) or the Rustic Gluten-Free Shortcrust (here the recipe)
Is there a lactose-free version?
Yes, you can replace the butter in the shortcrust with lactose-free butter or margarine, or you can try the oil version of the shortcrust (here the recipe). For the mascarpone, you can opt for either the lactose-free or the plant-based version in the same quantities as in the recipe.
