Apricot tart
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- ¾ tub (or the whole tub if you have a very big case) mascarponesweetened with 2 tbsp icing sugar
- 1 ready-made pastry casebaked blind
- 10 apricotspoach them first)
- 2 tbsp of a really good one apricot jammixed with 1-2 tbsp Amaretto (optional)
Nutrition:
- kcal374
- fat24.4g
- carbs36.3g
- fibre2.4g
- protein4.2g
- salt0.29g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Spread the mascarpone into the pastry case. Push the apricot halves into the case, cut-side down. Brush the apricots with the jam mixture and drizzle over any extra. Bake for 30 minutes or until the apricots are soft. Cool before cutting as the filling will be runny.
