Fresh Apricot Tart

This is a perfect spring tart. It is light, uses fresh fruit and is absolutely delicious. The only thing to cook is the crust. The filling is a light and airy mascarpone cheese with cream. You can change to any time of year, just adjust the fruit available at the time.

Makes 8-10 servings:

For the crust:

This is a recipe from King Arthur Flour. It is never fail, easy and is the perfect balance between a cookie and pie crust.

1 1/4 (133g) cups pastry or unbleached flour

1/4 cup (50g) sugar

1/4 teaspoon salt

8 tablespoons cold unsalted butter cut into cubes

1 egg yolk

2 teaspoons vanilla

2 teaspoons water

9 inch tart pan with removable bottom

In medium bowl mix flour, sugar, and salt. Cut in the butter. You can use a pastry cutter. I prefer using my fingers to smash the butter and coat it in the flour mixture. It should be pretty well incorporated but a few larger chunks of butter is ok. In a small bowl mix egg yolk, vanilla and water. Add to dry mixture and use a fork to combine. It will still be slightly loose but hold together when squeezed. Press dough evenly into a 9 inch tart pan. Prick with fork all over and refrigerate at least 30 minutes.

Pre heat the oven to 375 when dough is almost chilled.

Place a sheet of parchment in the pie crust and weigh it with baking beets, rice or beans to blind bake. Place in oven 10-12 minutes or until the crust is holding its shape. Remove the weights and place back in oven another 6-8 minutes or until golden brown throughout. Remove from oven and let crust cool completely before filling.

For the filling:

8 ounces mascarpone cheese

1/2 cup heavy whipping cream

1/4 cup sugar

2 teaspoons vanilla

1/2 cup apricot preserves

1/4 cup apple juice

6-8 fresh apricots (Pitts removed and cut into 1/4 inch slices)

Lemon verbena or basil for garnish (optional)

In bowl of stand mixer (you can use a hand mixer here as well) place cheese, cream, sugar and vanilla. Beat at medium high until combined and thickened but still creamy. In small bowl place preserves and apple juice and whisk to loosen the preserves so they are easily spreadable.

When crust is completely cooled remove tart pan and add the cream mixture evenly in the crust. Gently spread the preserve mixture on top. Then place sliced apricots in a few circles to fill the crust. Let chill at least 1 hour before serving. Place verbena or basil sporadically on top and serve.