Apri­cot-and-rasp­berry tart with lemon-curd mas­car­pone

Country Life Every Week - - Kitchen Garden Cook Raspberries - By Melanie John­son

Serves 4 In­gre­di­ents

1 sheet puff pas­try 150g but­ter 150g sugar 2 eggs 150g ground al­monds 6 apri­cots 100g rasp­ber­ries

200g mas­car­pone 50g lemon curd Mint leaves Ic­ing sugar

Method

Pre­heat the oven to 180˚C/350˚ F/gas mark 4, but­ter an 8in tart tin and set it aside. Then, cut a cir­cle out of a pre-rolled sheet of puff pas­try and place it in the tin, en­sur­ing the pas­try is pushed right into the edges.

Cream the but­ter and sugar to­gether in a bowl un­til light and fluffy, be­fore ad­ding the eggs. Beat ev­ery­thing to­gether, pour in the ground al­monds and com­bine fully. Pour the mix­ture onto the puff pas­try and ar­range the halved apri­cots and rasp­ber­ries over the top, then put the tart on a rack in your oven—so the heat can fully sur­round the tin—and bake for 25–30 min­utes.

Mean­while, mix to­gether the mas­car­pone with the lemon curd and, when the tart is cooked, al­low it to cool in the tin be­fore re­mov­ing to serve. Dec­o­rate with a dol­lop of the lemon-curd mas­car­pone in the cen­tre of the tart and scat­ter rasp­ber­ries on the top—i also added a few leaves of mint for a lit­tle more colour— be­fore dust­ing with ic­ing sugar and serv­ing.

De­li­cious rasp­ber­ries, sweet and sour all at once, brighten up any sum­mer din­ing ta­ble. Do be care­ful to pick them at the right time, how­ever, to be sure they taste as good as pos­si­ble. This easy-to-make tart is a great sum­mer pud­ding and the dol­lop of lemon-curd mas­car­pone sets off the flavours per­fectly

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