Tart with caramel cream, mascarpone and apricots

Name: Tart with caramel cream, mascarpone and apricots
Ingredients: 200 g flour; 30 g flour for adjusting; 1/4 teaspoon salt; 4 g baking powder; 50 g butter; 4 tablespoons powdered sugar; 1 egg; 45 ml sparkling water; 300 g rice; 150 g sugar; 100 ml water; 1 egg; 2 tablespoons starch; 100 g mascarpone; 3 tablespoons powdered sugar; 2 tablespoons whipped cream; 5 apricots; 2 tablespoons sugar; 50 ml water; 1/2 packet tart glaze (3 g)

Dessert - Tart with caramel cream, mascarpone and apricots by Zaharia M. - Recipia

The tart with caramel cream, mascarpone and apricots has a tender crust and glossy fruit set in a layer of glaze. The pudding-like cream brings together caramel and mascarpone, with the apricots left in slices on top. I serve it chilled; what I like best is how the glaze leaves the apricot slices visible. Prep: 30 minutes. Cook: 38 minutes. Rest: 2 hours. Total time: 3 hours and 8 minutes. Serves: 8. Approximately 380 kcal and 6 g protein per serving.

Ingredients

For the dough

200 g flour
30 g flour for adjusting
1/4 teaspoon salt
4 g baking powder
50 g butter
4 tablespoons powdered sugar
1 egg
45 ml sparkling water
300 g rice

For the caramel and mascarpone cream

150 g sugar
100 ml water
1 egg
2 tablespoons starch
100 g mascarpone
3 tablespoons powdered sugar
2 tablespoons whipped cream

For the topping

5 apricots
2 tablespoons sugar
50 ml water
1/2 packet tart glaze (3 g)

Preparation

1. Mix the flour, salt, baking powder and 4 tablespoons of powdered sugar. Rub the butter into the mixture until crumbly, then mix in the egg and sparkling water. 2. Gradually add up to 30 g of flour, just enough to make a smooth, non-sticky dough. Cover and refrigerate for 45 minutes. 3. Heat the oven to 180°C. Roll out the dough, fit it into a tart pan about 24 cm across and press it into the base and sides. Prick it with a fork, cover with parchment paper and spread the rice over the whole surface. 4. Bake the crust for 20 minutes, until the edges are golden. Remove the paper and rice, then leave the crust to cool for 20 minutes. 5. Melt the sugar for the caramel in a saucepan, about 5 minutes, until amber. Carefully pour in the water and cook for another 2 minutes, until the caramel dissolves; cool the syrup for 15 minutes. 6. Mix the egg for the cream with the starch. Pour the cooled syrup over it and mix until smooth, then return the mixture to the pan over low heat. Stir for 5 minutes, until it thickens like a pudding, then leave it to cool for 30 minutes. 7. Beat the mascarpone with 3 tablespoons of powdered sugar and fold in the whipped cream. Chill the cream for 30 minutes. 8. Wash the apricots and cut them into slices. In a pan, mix the sugar for the fruit with the water and heat for 2 minutes, until a syrup forms. Add the apricots and cook for 4 minutes, just until softened but not falling apart. Mix the tart glaze with the remaining warm syrup. 9. Mix the caramel cream with the mascarpone cream and spread it over the cooled crust. Arrange the apricot slices on top, cover them with the warm tart glaze and refrigerate the tart for 60 minutes.

Notes

Ripe but still firm apricots hold their shape better in the pan. If they’re very soft, reduce their cooking time by one minute. You can use 5 firm peaches, sliced, instead. The dough contains gluten, and the cream contains dairy and eggs. For an evenly thick crust, press the dough over the base and sides of a tart pan about 24 cm across. The cream is reminiscent of homemade pudding, set in a tender crust. The tart keeps covered in the refrigerator for up to 3 days; you can bake the crust a day ahead and keep it separate. I serve it with black tea.