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!
After a hearty lunch in one of our trips to Bologna, we were given a mini cup with a couple of spoonsful of mascarpone cream. It really was just to cleanse our palate, I guess.
The serving was NOT enough for me, though — the cream was deliciously light and creamy that I felt I could eat two more of those servings.
Once we’re back in Stockholm, I wanted to use that as a base for a dessert that’s also great for a snack. But I wanted to stick to Emilia-Romagna’s flavors, hence, adding one of the region’s favorite fruit – apricots.
So, here it is.
WHAT YOU NEED TO PREPARE THIS DRIED APRICOT TART RECIPE
WHAT KIND OF CREAM SHOULD I USE?
It’s up to you. You can use a double (or heavy) cream, or you can use a half & half (light cream).
I personally prefer to use light cream with this mascarpone tart, because I feel that’s enough creaminess for me.
CAN I USE FRESH APRICOTS?
But if you do, skip the macerating part. There is no need to soften the fruits since they’re already fresh.
I have to use dried fruit because great fresh apricot is hard to find in Stockholm, even during the height of summer. (I mean, compared to what you can find in Italy.)
HOW TO MAKE MASCARPONE AND APRICOT TART – Step by Step
Start by combining dried apricots with half a cup of water (or marsala wine) and set it aside for thirty minutes (photo 1).
In a separate bowl, add mascarpone cheese with sugar and seeds of vanilla bean. Mix with a spatula or wooden spoon to combine.
Add the cream slowly. Use a whisk to mix and combine thoroughly (photo 2).
Drain the liquid from the dried apricots and add half a cup of the apricots into the cream mixture.
Add two teaspoons of the chopped mint and combine with a spatula (photo 3).
Pour mixture into fully baked 8-inch tart crust. Use a metal spatula to even the top of the mascarpone tart (photo 4).
Scatter the remaining drained apricots on top, as well as the remaining one teaspoon of chopped mint leaves.
Refrigerate for at least two hours, then serve.
TOP TIPS ON MAKING THIS MASCARPONE TART
- You can substitute a vanilla extract for the bean if that’s what you have on hand.
- Feel free to use your favorite pie dough. However, the not-so-buttery ones work better for this summer dessert.
- Do not replace the fresh mint leaves with dried ones. It provides freshness to this mascarpone tart.
IF YOU’RE STILL LOOKING FOR MORE SUMMER TREATS, CHECK OUT THESE POSTS –
FOR OTHER TART IDEAS, CHECK OUT MY TARTS COLLECTION!
Mascarpone and Dried Apricot Tart
- 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.