Light, creamy and refreshing! A slice (or two) of Mascarpone and Dried Apricot Tart will satisfy all your cravings for a sweet and easy-to-prepare summer dessert!
After a hearty lunch in Bologna last year, we were given a mini-cup with a couple of spoonful of mascarpone cream. It really was just to cleanse our palate, I guess.
The serving was NOT enough for me though — the cream was so light and creamy that I felt I could eat two more of those servings. I asked what’s in it, and they told me it’s just mascarpone cream with some amaretto. Ah, the simple pleasures of life. 😉
Once back in Stockholm, I wanted to use that mascarpone cream as a base for a dessert that can also be eaten as snack (or breakfast!).
But I wanted to stick to Emilia-Romagna’s flavors, hence, adding one of the region’s favorite fruit – apricots.
HOW TO MAKE MASCARPONE AND DRIED APRICOT TART
CAN I USE FRESH FRUITS INSTEAD OF DRIED ONES?
Yep, 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.)
CAN I USE VANILLA EXTRACT INSTEAD OF VANILLA BEAN?
Absolutely. Personally though, the bean tastes subtler – and then you see bits of it in the cream (I especially love that part 🙂 )
CAN I USE DOUBLE CREAM INSTEAD OF HALF & HALF?
This is totally up to you. Some people actually prefer to use double cream, I guess I just wanted less guilt…? 😉
CAN I SKIP THE MINT LEAVES?
Nope. Do NOT skip the mint. The mascarpone cream per se is light, but the mint leaves elevate the freshness (and lightness) of this summer dessert.
WHAT TO SERVE WITH MASCARPONE AND DRIED APRICOT TART?
This one is tricky. You might have your own favorite pairings when it comes to fruit tart recipes, but for me, a glass of chilled white wine or Lambrusco goes well with this mascarpone and apricot dessert.
So, have a slice of this easy-to-prepare dessert and enjoy your summer! 😀
For other tart ideas, check out my other tarts collection!
Or, if you’re still looking for summer desserts, check out these posts:
VIDEO ON HOW TO MAKE MASCARPONE AND DRIED APRICOT TART
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Mascarpone and Dried Apricot Tart
- 1 8-inch pie dough, fully-baked
- 250 grams mascarpone, about 1 cup
- 1/4 cup sugar
- 1 vanilla bean, seeds scraped
- 3/4 cup half & half, chilled
- 1 & 1/4 cup dried apricots, chopped into small bits
- 1/4 cup marsala
- 1/2 tbsp fresh mint leaves, chopped roughly
- In a small bowl, combine marsala with dried apricots. Set aside for at least 20 minutes.
- In another bowl, combine mascarpone with sugar and seeds of vanilla bean. Use a spatula or wooden spoon to mix.
- Add half and half slowly. Use a whisk to mix and combine.
- Add half cup of the dried apricots (now soaked with marsala) into the mascarpone cream mixture.
- Pour mascarpone cream mixture into fully-baked 8-inch pie crust.
- Scatter remaining ¾ cup of apricots on top. Add chopped mint leaves.
- Store in refrigerator for 2-4 hours to chill.