French Apricot Tart
Ingredients
Pate Sucree Crust
-
1
large
egg yolk
-
¼
cup
sugar
-
½
cup
cold unsalted butter, cut into small chunks
-
1½
cups
flour
-
⅛
tsp
kosher salt
-
⅛
cup
half and half or cream
Honey Roasted Apricots with Star Anise
-
½
cup
honey
-
1
tbsp
water
-
8
whole
Star Anise pods
-
10–12
pieces
semi-firm Apricots
Mascarpone Cream
-
1
cup
mascarpone at room temp
-
1
cup
plain Greek style yogurt
-
1
tsp
vanilla
Instructions
- Prepare the crust by mixing flour, salt, and sugar in a food processor, then adding butter until sandy. Gradually add egg yolk and cream until it forms a dough. Chill for at least an hour.
- Roll out the dough and fit it into a tart pan, patching any tears. Freeze for 30 minutes.
- Preheat the oven to 400°F and line the tart shell with parchment and fill with pie weights. Bake for 15 minutes, then remove weights and bake for another 10-15 minutes until golden. Cool completely.
- Infuse honey by simmering it with star anise and water for 5-7 minutes, then steep for at least 30 minutes.
- Roast halved apricots with the infused honey in a 400°F oven for about 10 minutes, checking frequently to avoid mushiness.
- Mix the mascarpone with 3 tablespoons of the infused honey and yogurt until smooth.
- Assemble the tart by filling the cooled shell with the mascarpone mixture, topping with roasted apricots, and drizzling with remaining honey.
Nutrition Facts (estimated)
Servings
8-10
Calories
452
Total fat
29.6g
Total carbohydrates
39.9g
Total protein
6.5g
Sodium
52.9mg
Cholesterol
101mg
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