Mascarpone and Apricot Tart

From issue #1.
Mascarpone and Apricot Tart

This delicious tart has an irresistible cheese-cake texture. Tinned apricots are a perfect alternative when fresh are not readily available.

Serves: 8-10


200g plain biscuits
50g amaretti biscuits
100g butter, melted
1⁄2 – 3⁄4 cup apricot jam, sieved and warmed
10-12 small ripe apricots, halved and stones removed
250g spreadable cream cheese
200g mascarpone
100g caster sugar
3 eggs
1 tablespoon Grand Marnier (optional)
75g ground almonds


Lightly grease a 30 cm round tart tin or two 11x35 cm oblong tart tins, with removable bases.

Preheat oven to 180ºC (no fan bake)

Base: Place the biscuits in a food processor and pulse to a fine crumb. Add the melted butter and mix well. Press into the tart tin and place in the fridge or freezer until firm. Warm the apricot jam
until spreading consistency. If using tinned apricots, drain well.

Filling: Beat together the cream cheese and mascarpone. Mix in the caster sugar, the eggs, the Grand Marnier and lastly the ground almonds.

Assembly: Drizzle the warm apricot jam on to the biscuit base and carefully spread with a small fl at knife. Pour in the mascarpone filling and place the apricot halves on top. Bake 35-40 minutes for
the large tart or 25-30 minutes for the oblong tarts until the filling is set and the tart is golden.

Allow to cool in the tin before removing.

Dust lightly with icing sugar and serve with a dollop of softly whipped cream. Serves 8-10

Wine Match: Giesen Reserve Late Harvest Riesling 2001