Friday, January 7, 2011

Spiced Apricot and Mascarpone Tart

So you've been busy cooking up my recipes.

Oh, you haven't made any of them?
Well this is awkward.

If you didn't just quietly slip out of the room, I have a little somethin' somethin' to show you.
It's the marriage of apricots in spiced rum and homemade mascarpone.

You see, Mr. Apricot was tired of doing the bachelor thing in the back of my fridge so he started dating Ms. Mascarpone. They fell in love, got hitched and found themselves a big 'ol pie shell to settle down in.

Their home became affectionately known as a tart and I served up all that fruity, sweet cheese lovin' for dessert.

Good for me. Bad for them.

Like most marriages, this one had a gliche.
The mascarpone was a bit bland (sorry, Ms.M). Instead of spooning the pieces of apricot over it I think it would've had better flavour with the apricots chopped up and stirred into the mascarpone.

I've gotta keep that in mind for the next time they get together.

Make some love happen in your kitchen with this simple tart.

Spiced Apricot and Mascarpone Tart
Serves: 8

1 9'' tart or pie shell (boughten or homemade)
8oz mascarpone cheese, softened (boughten or homemade)
8oz fruit macerated in liquor, juices reserved (like these apricots)

1. Method #1: Use an off set spatula to evenly spread the mascarpone cheese in the tart shell. Just before serving slice into 8 pieces and spoon fruit over each tart.
2. Method #2: Coarsely chop up the fruit. Beat together softened mascarpone and fruit until combined. Pour into tart shell and spread evenly. Chill up to 1/2 hour but no longer or crust will become soggy. Serve immediately.

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