Apricot tart


  • ¾ tub mascarpone (or the whole tub if you have a very big case) , sweetened with 2 tbsp icing sugar
  • 1 ready-made pastry case, baked blind
  • 10 apricots , as ripe as possible, halved and stoned (if your apricots aren't soft, poach them first)
  • 2.0 tbsp apricot jam , a really good one, mixed with 1-2 tbsp Amaretto (optional)


Make The Most Of Seasonal Fruit With This Easy, Rustic Tart

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