This is the simplest, most delicious apricot tart you’ll ever make in the summer… Choose ripe apricots, they need to be sweet!
Serves: 5-6 Prep. time: 15′ Cooks in: 50′ Ready in: 1:15′
1 puff pastry sheet
For the filling
350 g cream cheese
100 g mascarpone cheese
4 tbsp brown sugar
1 tbsp orange zest
1 shot Grand Marnier
For the topping
20 apricots, ripe, halved, pitted
300 g sugar
150 g raw blanched almonds, peeled, coarsely chopped
1 tbsp butter
Preheat oven at 180ºC/fan. Butter a medium baking pan and open puff pastry sheet. Cover bottom and sides of the pan with pastry and poke holes with a fork. Place a piece of non-stick baking parchment and spread beans or rice evenly. Pre-bake for 30 minutes until nicely colored. Remove pan from oven and discard paper and weight. Allow to cool.
For the filling: In a bowl mix orange zest with sugar and Grand Marnier. Leave for 10 minutes. Then incorporate cream and mascarpone cheese. Refrigerate until needed.
For the topping: In a medium pot boil sugar with 1 glass of water for 5 minutes until syrupy. Add apricots and allow to absorb all the syrup. Allow to cool. Toast almonds in butter until nicely colored.
Spread cheese mix in puff pastry and top with apricots (cut side facing down). Drizzle with any remaining syrup and sprinkle with toasted almonds. Serve immediately.
Photo George Drakopoulos – Food styling Tina Webb
Και η συνταγή στα ελληνικά: Τυρογλυκό µε σιροπιασµένα βερίκοκα