Honey Strawberry Apricot Tart
Ingredients
-
½
cup
almonds, toasted
-
¼
cup
honey
-
4
tablespoons
butter, at room temperature
-
1
each
egg
-
1
teaspoon
vanilla extract
-
1
sheet
frozen puff pastry, thawed
-
12
each
apricots, quartered
-
4
ounces
mascarpone cheese
-
½
cup
heavy whipping cream
-
1
cup
fresh strawberries, sliced
-
to taste
basil
-
to taste
powdered sugar
Instructions
- Preheat the oven to 375°F.
- Pulse the toasted almonds in a food processor until finely ground, then mix in honey, butter, egg, and vanilla until smooth.
- Roll out the puff pastry on a floured surface to about ¼ inch thick, place on a parchment-lined baking sheet, and spread the almond cream over it, leaving a border.
- Arrange the quartered apricots over the almond cream and drizzle with honey. Brush the pastry edges with melted butter.
- Bake in the oven for 25-30 minutes until golden brown.
- While the tart is baking, whip the mascarpone and heavy cream together until stiff peaks form.
- Allow the tart to cool slightly, then serve topped with whipped mascarpone, fresh strawberries, and a dusting of powdered sugar.
Nutrition Facts (estimated)
Servings
6
Calories
850
Total fat
60g
Total carbohydrates
70g
Total protein
10g
Sodium
200mg
Cholesterol
50mg
You might also like