Last season I made an Apricot Tart. I loved it and thought it was wonderful and it is. But, I found a new recipe and I probably will not bother to look for another, because this apricot Tart with Mascarpone and Honey Cream is the best tart I ever ate.
This Spring all some of my blog friends went to France. I could hardly wait until they returned because I knew they would have good things to share. Sure enough when Chris returned from her trip she posted about a cooking class she took and the tart they made. The tart sounds scrumptious, but it is chocolate. Now don’t get me wrong, I would love to have a big slice, but I have issues with chocolate. It all has lecithin (the ingredient that makes it creamy), which I am sensitive. Don’t feel sorry for me, if you read my blog you know I am not deprived and I do manage to work with cocoa. It is only when I am trying to find a chocolate for a ganache is when I have a problem.
But, what I did get excited about was the technique for the tart crust she shared. The crust recipe browns the butter and then you just dump in the flour, give it a stir or two until it forms a ball, and then you press it into the tart pan. You don’t have to worry about rolling out the crust. A few more minutes in the oven and voila, you have the best crust in the world. The hardest thing about making this tart is not to burn the butter.
Then I was reading another blog from a lady that lives in France. Her blog has a lot of food, but she does not cook. Well, I guess she cooks, but mostly shows us great Paris pastry and where to find them. However, she did go take a cooking class at Charlotte Puckette’s. As I was perusing her site I saw this Apricot Tart. And, the crust recipe was the same as the one Chris posted about, but her technique was slightly different. She browns the butter on top of the stove instead of the one Chris made where the butter gets browned in the oven. The outcome is the same, deliciousness.
Also, she seems to coax a little more flavor as she goes than my previous recipe. The apricots get caramelize a little, the pistachios toasted. No need to bake the mascarpone and it taste better than the cream cheese we all are used to using. The cardamom gives a spicy kick. All of the ingredients compliment each other so well and elevate the level of the tart. Gourmet goodness. So easy, yet so good. I just had to make it.
I am always looking for a way to tease out extra flavor. I want it to be one of those tarts that everyone oooohhhs and aaahhhs when they taste it and by jove I think I found the perfect tart.
If I get a chance I am going to take a class there, but for now I can’t wait until the rest of you return. I hope you brought recipes.
- For the brown butter crust:
- 3 ounces (90 g) European style butter
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 2 tablespoons sugar
- ½ teaspoon salt
- 5 ounces (150 g) flour (roughly 1 well rounded cup)
- For the filling
- 8 oz Mascarpone cream
- ½ cup (115 g) heavy whipping cream
- ¼ cup (50 g) sugar
- 2 tablespoons honey
- ¼ teaspoon ground cardamom
- For the top
- 10 Apricots, ripe but still firm, pitted, cut into quarters
- 3 tablespoons (40 g) butter,
- 2 tablespoons sugar
- 2 tablespoons raw pistachios
- Mise en Place ~ Gather ingredients.
- Pre-heat oven to 350°
- To make the crust:
- Lightly butter a 9-Inch (23 cm) diameter tart pan with a removable bottom and line the bottom with a circle of parchment paper.
- Place butter, oil, water, sugar and salt in a medium size saucepan over medium heat and cook without stirring until the mixture thickens and starts to brown. If the mixture starts to brown unevenly, swirl the pot to move the ingredients around.
- Remove the pan from heat and immediately add the flour all at once.
- Stir with a wooden spoon, scraping up any brown bits that might stick to the bottom and sides until the mixture lumps together and pulls away from the sides of the pan.
- Dump the dough into the prepared tart pan; begin to press the hot pastry into place with a spoon, building up the sides first, then work on the bottom.
- The pastry is easier to work with when it is hot, as it cools it becomes crumbly.
- Pierce the crust all over with a fork.
- Bake for 7 - 8 minutes or until golden. (The dough is already partially cooked, so this goes very quickly).
- Cool completely on a rack.
- To cook the apricots and make the cream:
- Melt the butter in a wide skillet over medium heat.
- Sprinkle melted butter with sugar; cook until sugar starts to melt.
- Add the apricot quarters in a single layer.
- Sauté until lightly colored on both sides and tender, remove and put aside to cool.
- Once all the apricots are cooked, toss the pistachios into the same pan; sauté and stir, 2 to 3 minutes, to coat the nuts with the remaining butter and sugar.
- Remove, cool and roughly chop.
- Combine mascarpone, cream, sugar, 1 tablespoon of honey and cardamom in a bowl. Whisk, using an electric mixer, until cream is smooth and satiny and starts to forms peaks. Don’t over whisk or it may curdle.
- Spoon filling in cooled crust.
- Arrange apricot slices on top.
- Sprinkle with chopped pistachios.
- Slice and drizzle servings with remaining honey.
I am taking this to
Susan’s at Metamorphosis Monday
Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
Aimee at Share Your Creativity
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Penny says
It looks like the perfect tart Madonna! I wish I were one of those bloggers in France, maybe next year. I have made Chris’s crust and agree with you that it is great. Will have to try this new method. Your whole recipe is perfection.
Ms. Lemon says
Penny, the browned butter just takes the crust over the top. I am giddy with my success. 🙂
I hope to get to France someday, ever since I started to blog and realized I was more influenced by my Grand.
Lorrie says
This looks delicious! I’m all for trying a pastry technique that isn’t so finicky. We have apricots slowly ripening on our tree and I’m thinking about all the wonderful things I can make with them. This tart is definitely going on my list!
Ms. Lemon says
Lorrie, the crust is so easy and you are such a lucky girl to have an apricot tree of your very own. Thanks for stopping by.
Kitty says
Ooh la la, Madonna, I’m so happy that you found the perfect tart recipe. Don’t you just love when that happens? I must try this crust recipe as I’ve never made any with browned butter. Plus that, it sounds soooo easy. Maybe one day, you and I can get to France and take a class.
Ms. Lemon says
Kitty, the brown butter just gives it such a nice flavor and it really is easy.
Chris Scheuer says
It is an amazing crust, isn’t it? And you found something wonderful to go in it. I love the idea of using mascarpone and with the apricots and drizzle of honey it sounds like heaven!
Thanks for the link too. 🙂
Ms. Lemon says
Chris, I am so happy to have found this crust. The browned butter is amazing. I thank you for all the good things you have shared.
michelle says
This looks amazing. Thanks for sharing.
Ms. Lemon says
Michelle, I hope you will give it a try. It is so easy.
lisa@stylesofcooking says
This is my kind of dessert, looks scrumptious. The crust is definitely something new for me to try.
Thank you for sharing.
Ms. Lemon says
I hope you will try it, the crust is so easy and has such a depth of flavor. Thanks for stopping by and leaving me a comment.
Daniela says
Apricots are one of my favorite fruits, they have such great flavor.
Your tart looks delicious and in combination with pistachios and mascarpone, mmh…say no more- sold!
Ms. Lemon says
Daniela, if you like apricots, you are going to love this tart. Thank you for stopping by.
John@Kitchen Riffs says
That crust really does sound like something. And the apricots sound perfect! Love apricots in baked things. Often don’t see them used that much, although lately I have been. Thank goodness for that! They’re really wonderful. As is this tart — thanks.
Ms. Lemon says
John, each ingredient receives a treatment that maximizes the flavor from the browned butter, to the caramelized apricots, to the toasted pistachios, not to mention the mascarpone which is so much better than Philadelphia cream cheese. I learned a lot from this recipe.
Susan says
Oh, the crust does sound fantastic! I love stone fruit season and this is a lovely way to celebrate it. Apricots are going on the shopping list 😉
Ms. Lemon says
Susan, I am really happy with the browned butter technique. If you try it I hope you will let me know your thoughts. Thanks for stopping by, I am always thrilled when good cooks have a positive comment.
Lou Lou Girls says
I’m drooling right now! This looks so good. Pinned and tweeted. Thank you for bringing this to our party and we hope to see you on Monday at 7 pm. Lou Lou Girls
Stephanie says
What a beautiful dish! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Miz Helen says
This would be a delicious Apricot Tart. I really appreciate you sharing this awesome recipe with Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
Miz Helen
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
Miz Helen
Maureen | Orgasmic Chef says
I love hearing the words, “It’s the best I ever ate,” because I know that’s a recipe for me. I can’t wait to try your apricot tart!
Angelina says
Oh this looks so good! I have never made a tart before but it’s on my list of things to make. Do you think peaches would substitute well? I have a surplus of them on my peach tree!
Ms. Lemon says
First of all please make the crust. It will give you confidence as a cook. As for the peaches they are pretty juicy so I am not sure. May I suggest you look at my plum or peach tart I made previously.
Angelina says
I would of course make the crust. I’ll check out the other tarts!