Mascarpone and Dried Apricot Tart Recipe

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

5 from 4 votes

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!

Prep Time30 mins

Cook Time0 mins

2 hrs

Total Time30 mins

Course: Dessert

Cuisine: Italian

Servings:

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.

Video

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