Apricot tart

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• jvcg

  10 December 2009

  jvcg rated and commented on this recipe

  

  This is an ace recipe! It's so easy but always impressive. I've made it with and without the Amaretto and both were lovely. I've never found a pre-made pastry case the right size so have always bought ready-rolled and given it a bit of a blind-bake before the filling goes in. This is a great show-off dish that'll win you lots of brownie points.

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• Val

  20 July 2010

  Val commented on this recipe

  Hope to make this Saturday but using either peaches or nectarines and I don't have amaretto anyway. I think I will sprinkle the fruit with sugar before it goes into oven, then glaze it with jam once its cooked.

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• Mothy

  29 September 2012

  Mothy commented on this recipe

  That was a wonderful flavorsome dish that went down a treat with my family! I added some apricot jam instead of icing sugar to the mascarpone and it worked really well! :)

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Ingredients

• ¾ tub mascarpone (or the whole tub if you have a very big case) , sweetened with 2 tbsp icing sugar
• 1 ready-made pastry case, baked blind
• 10 apricots , as ripe as possible, halved and stoned (if your apricots aren't soft, poach them first)
• 2 tbsp apricot jam , a really good one, mixed with 1-2 tbsp Amaretto (optional)

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 50 minutes

Ingredients

• ¾ tub mascarpone (or the whole tub if you have a very big case) , sweetened with 2 tbsp icing sugar
• 1 ready-made pastry case, baked blind
• 10 apricots , as ripe as possible, halved and stoned (if your apricots aren't soft, poach them first)
• 2 tbsp apricot jam , a really good one, mixed with 1-2 tbsp Amaretto (optional)

Per serving

374 kcalories, protein 4.2g, carbohydrate 36.3g, fat 24.4 g, saturated fat 12.3g, fibre 2.4g, salt 0.29 g

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