Mascarpone and Apricot tart by Holly Bullock
Desserts
Why this recipe is special:
This recipe is special as it comes from my school cookbook and it is my favourite recipe in the book. Everytime there is a special occasion or get together i beg my mum to help me make it. I love the creamy mascarpone filling and sweet apricots. :)
Serves: 10
Ingredients:
200g plain biscuits
50g amaretti biscuits
100g butter, melted
1/2 - 3/4 cup apricot jam, sieved and warmed
10-12 apricots, halved and stones removed (can use canned apricots)
250g spreadable cream cheese
200g mascarpone
100g caster sugar
3 eggs
1 tablespoon Grand Marnier, optional
75g ground almonds
Method:
1. Preheat the oven to 180 degrees celcius.
2. Lightly grease a 25cm loose bottom tart tin.
3. To make base, place biscuits in a food processor and pulse until they turn into fine crumbs. Add the butter and mix well.
4. Press into tart tin. (Refridgerate if possible)
5. Warm the apricot jam until spreading consistency.
6. To make the filling, beat toghether the cream cheese and mascarpone.
7. Mix in the caster sugar, eggs, the Grand Marnier and lastly ground almonds.
8. To assemble the tart, spread the apricot jam over the biscuit base. Place the apricot halves on the jam in two circles. Pour mascarpone filling over and place in the oven for 35-40 minutes until the filling is set and the tart is golden in colour.
9. Allow to cool in the tin before removing. (Refridgerate if possible)
10. Dust with icing sugar.
Serve with cream.
