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    Home » Recipes » Tarts

    Mascarpone and Dried Apricot Tart

    Published: Apr 19, 2020 · Modified: Jun 27, 2021 by Neriz

    • 4
    Jump to Recipe

    Light mascarpone cream with apricot bits and a hint of mint — that’s what you’ll get in every bite of this Mascarpone and Dried Apricot tart.  Refreshingly delicious!

    An overhead shot of Mascarpone and Dried Apricot Tart, with a slice cut and ready for serving.

    (*This post contains some affiliate links)

    First off, this is not one of those traditional Italian pastries. It’s something that I came up with after one of our trips to Italy, to Bologna, to be specific.

    After a hearty lunch (we were in Bologna after all 🙂 ), 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 — it 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.  I hope it becomes a regular in your household too!

    IF YOU WANT TO TRY TRADITIONAL ITALIAN DESSERTS, THEN YOU WILL LOVE THESE POSTS!

    • Torta di Mele (Tuscan Apple Cake)
    • Torta Caprese (Italian Flourless Chocolate Cake)

    Ingredients

    Latest image showing all the ingredients you need to prepare mascarpone & dried apricot tart.
    • Pastry dough – if you have a trusted recipe for making pastry dough, go for the Italian pastry dough that I always use, pasta frolla.
    • Dried apricots – go for your favorite brand
    • Sugar – regular white sugar is all you need for this apricot tart recipe.
    • Mascarpone cheese – make sure you drain it if you see any liquid in its container.
    • Cream – light cream (half & half) or heavy cream (double cream) would be great, whichever you prefer.
    • Vanilla – as you can see, I used vanilla bean in this recipe.
    • Mint – use fresh mint leaves, not the dried ones.
    An overhead shot of a slice of dried apricot tart, with some serving plates on the side.

    Preparation

    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, combine mascarpone cheese with sugar and seeds of vanilla bean.  Mix with a spatula or wooden spoon to combine.

    Latest first part of a collage of images showing the step by step process on how to make Dried Apricot Tart.

    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).

    Latest second part of a collage of images showing the step by step process of making Mascarpone & Apricot Tart at home.

    Pour cream mixture into fully baked 8-inch tart crust. Use a metal spatula to even the top (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.

    A closer shot of a slice of dried apricot tart, highlighting the dried apricots and mint.

    Helpful tips

    • If you already have a go-to pie dough, you can skip the pasta frolla that I used. Just note that you should avoid the buttery ones.
    • Do not replace the fresh mint leaves.  They are crucial in providing freshness to this dried apricot tart.

    Recipe variation

    • Fresh apricots.  If you are using fresh apricots, skip the step of combining them with water (or marsala wine).
    • Vanilla extract.  Yes, you can use it as a substitute for the vanilla bean.

    Looks delicious, right?  So, give this mascarpone and apricot tart a try and let me know what you think!

    Text for Roundup Sections
    • Authentic Italian Cookie Recipes
    • Authentic Italian Bread Recipes
    An overhead shot of Mascarpone and Dried Apricot Tart, with a slice cut and ready for serving.

    Mascarpone and Dried Apricot Tart Recipe

    Still looking for a delicious and easy-to-prepare summer dessert? Give Mascarpone and Dried Apricot Tart a try! Light, creamy and refreshing — a slice (or two) of this treat will satisfy all your cravings!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 0 minutes
    2 hours
    Total Time: 30 minutes
    Servings: 8
    Calories: 291kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Whisk
    • Rubber Spatula

    Ingredients

    • 1 pc 8-inch pastry dough, fully baked (pasta frolla)
    • 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

    • Cook’s Tip #1:  You can use your favorite pie dough but not the buttery ones. It will go better with this tart.
    • Cook’s Tip#2:  Make sure you do not skip the fresh mint leaves.  They are essential in providing freshness to dried apricot tart.
    • Variation #1:  Fresh apricots – if you are using fresh apricots, skip the step of combining them with water (or marsala wine).
    • Variation #2:  Vanilla extract – yes, you can use it as a substitute for the vanilla bean.

    Nutrition

    Calories: 291kcal | Carbohydrates: 20g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 28mg | Potassium: 253mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1498IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Comments

    1. Nancy | Flavorpalooza says

      August 05, 2018 at 6:13 pm

      5 stars
      Thank you for this wonderful summer dessert idea! I love tarts, but have yet to make one myself. This looks like a great recipe to try!

      Reply
    2. Bintu | Recipes From A Pantry says

      August 05, 2018 at 7:00 pm

      5 stars
      This dessert screams summer to me – so full of flavour and light and creamy!

      Reply
    3. Chris Collins says

      August 05, 2018 at 7:14 pm

      5 stars
      Wow, this really looks like the perfect summer tart!

      Reply
    4. Dannii says

      August 05, 2018 at 7:18 pm

      5 stars
      What a beautiful looking tart. I love apricot, and you don’t see enough desserts using them.

      Reply

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    Neriz

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