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


Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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

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