Apricot-and-raspberry tart with lemon-curd mascarpone
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
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