Honey Roasted Apricots and Almonds Tart with Mascarpone / Fage Total Greek Yogurt Cream

Making this stunning desert was a pure joy for me. Sweet French crust filled with light silky–smooth cream and topped with beautiful honey roasted apricots and crunchy toasted almonds. Mmmmm… Delightful tart that is sure to impress your sight and taste buds.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

I am so thankful to Sylvia Fountaine for this recipe! Sylvia runs “Feasting at Home” blog and ALL her creations are truly amazing including her Honey Roasted Apricots Tart which I adapted. While I made slight adjustments to her recipe, the core recipe for the crust and filling was followed to a ‘T’.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

 Ingredients:

For the Pate Sucree Crust (will yield 2 tart crusts)

  • 1/4 cups half-and-half
  • 2 large egg yolks
  • 2 and 3/4 cups flour
  • 1/4 cups sugar plus 4 table spoons
  • 1/4 tsp kosher salt
  • 1 cup cold unsalted butter, cut into small chunks

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

For the Honey Roasted Apricots

  • 1/2 cup honey (divided)
  • 10-12- apricots (depending on how large they are)

For the Mascarpone / Fage Total Greek Yogurt Cream

  • 1 container (8 oz) Mascarpone Cheese
  • 1 cup Fage Total Greek Yogurt 0% fat (plain or vanilla)
  • 1/2 cup toasted almond silvers

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

Start with making the pate sucree crust. If you have a food processor -  making the crust is a piece of cake, or should I say a piece of tart, since this is what we are making? Making the crust by hand is relatively easy as well.

1. Add to a large bowl all dry ingredients – flour, sugar, salt and mix to combine.

2. Add chunks of butter. Make sure the butter is very cold. Best to keep it refrigerated till you are ready to use it.

3. In a small bowl, beat egg yolks and half-and-half.

4. Gradually add beaten egg and half-and-half mixture and mix till the dough forms. Do not over mix.

5. Take the dough out of the bowl and place on a floured surface. Form into ball.

6. Divide the ball of dough into two. Knead lightly into two smaller balls, press down on the balls to form disks, wrap in food wrap.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

7. Refrigerate one disk of dough for 10-15 minutes. This will make the dough firm and easier to work with the crust.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

8. Place second dough disk into freezer to use another time (great time saver when you need to make a desert and don’t have a lot of time!)

9. After 10-15 minutes take the dough out of the refrigerator, unwrap it and place on a floured surface. Roll it out to a ¼ inch thickness rolling into circle shape that is slightly larger than the diameter of the tart pan you are using. It should be about 10 inches in diameter.

10. Wrap the dough on the rolling pin and transfer into the tart pan trying to place it so the dough covers the tart.

11. Preheat an oven to 400F.

12. Gently press the dough into the tart pan – bottom and sides, making sure there is a slight overhang on the sides, since the dough will slightly shrink in baking. If any tears occur, just patch it with your fingers.

13. Use fork to prick the bottom and sides, so the crust stays flat and doesn’t puff up.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

14. Bake the crust in the preheated to 400F oven for 25 minutes or until golden color develops.

15. Take baked crust out of the oven and cool completely in the tart pan.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

16. Time to roast the apricots! In a small sauce pan poor ½ cup of honey heat till it becomes liquid. It should only take a few minutes.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

17. Wash apricots, cut in half and remove pits.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

18. Place halves of apricots into baking dish, open side up and poor all but 3 table spoons of honey on apricots. Use a pastry brush to pick up honey from the dish and brush on apricots making sure they are all nicely coated.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

19. Roast apricots at 400F for about 7 minutes. If apricots you are using very firm, you might need to toast for additional few minutes. Keep an eye on them as if kept in the oven for too long, they will become mushy. Half way through the roasting process, take the pan out, turn the apricots over and picking up the honey from the bottom of the pan, brush it on apricots.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

20. Remove roasted apricots and let cool for a few minutes. Then transfer from a pan on to a plate and cool completely.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

21. Place silvers of almonds into a small pan and roast on medium heat constantly stirring till fragrant and nicely toasted – about 3 minutes.

22. Using a hand electric mixer on low speed of my hand mix mascarpone cheese (room temperature) with 3 table spoons of honey and Fage Total Greek yogurt.

23. Fill completely cooled tart crust with cream and smooth out the top.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

24. Place halves of roasted apricots on top of the cream arranging them nicely.

25. Sprinkle with toasted almond silvers and drizzle some of the remaining honey from the toasted apricots over the entire tart.

26. Cool the tart in the refrigerator for an hour and serve.

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

My family really enjoyed this delicious desert!

Honey Roasted Apricots and Almonds Tart with Mascarpone/Fage Total Greek Yogurt Filling

Enjoy:)

dina-signature

Honey Roasted Apricots and Almonds Tart with Mascarpone / Fage Total Greek Yogurt Cream
 
Sweet French crust filled with light silky–smooth cream and topped with beautiful honey roasted apricots and crunchy toasted almonds.
Author:
Recipe type: Desert
Cuisine: French
Ingredients
  • For the Pate Sucree Crust (will yield 2 tart crusts)
  • ¼ cups half-and-half
  • 2 large egg yolks
  • 2 and ¾ cups flour
  • ¼ cups sugar plus 4 table spoons
  • ¼ tsp kosher salt
  • 1 cup cold unsalted butter, cut into small chunks
  • For the Honey Roasted Apricots
  • ½ cup honey (divided)
  • 10-12- apricots (depending on how large they are)
  • For the Mascarpone / Fage Total Greek Yogurt Cream
  • 1 container ( 8 oz) Mascarpone Cheese
  • 1 cup Fage Total Greek Yogurt 0% fat (plain or vanilla)
  • ½ cup toasted almond silvers
Instructions
  1. Start with making the pate sucree crust. If you have a food processor – making the crust is a piece of cake, or should I say a piece of tart, since this is what we are making? Making the crust by hand is relatively easy as well. Add to a large bowl all dry ingredients – flour, sugar, salt and mix to combine
  2. Add chunks of butter. Make sure the butter is very cold. Best to keep it refrigerated till you are ready to use it.
  3. In a small bowl, beat egg yolks and half-and-half..
  4. Gradually add beaten egg and half-and-half.mixture and mix till the dough forms. Do not over mix.
  5. Take the dough out of the bowl and place on a floured surface. Form into ball.
  6. Divide the ball of dough into two. Knead lightly into two smaller balls, press down on the balls to form disks, wrap in food wrap.
  7. Refrigerate one disk of dough for 10-15 minutes. This will make the dough firm and easier to work with the crust.
  8. Place second dough disk into freezer to use another time (great time saver when you need to make a desert and don’t have a lot of time!)
  9. After 10-15 minutes take the dough out of the refrigerator, unwrap it and place on a floured surface. Roll it out to a ¼ inch thickness rolling into circle shape that is slightly larger than the diameter of the tart pan you are using. It should be about 10 inches in diameter.
  10. Wrap the dough on the rolling pin and transfer into the tart pan trying to place it so the dough covers the tart.
  11. Preheat an oven to 400F.
  12. Gently press the dough into the tart pan – bottom and sides, making sure there is a slight overhang on the sides, since the dough will slightly shrink in baking. If any tears occur, just patch it with your fingers.
  13. Use fork to prick the bottom and sides, so the crust stays flat and doesn’t puff up.
  14. Bake the crust in the preheated to 400F oven for 25 minutes or until golden color develops.
  15. Take baked crust out of the oven and cool completely in the tart pan.
  16. Time to roast the apricots! In a small sauce pan poor ½ cup of honey heat till it becomes liquid. It should only take a few minutes.
  17. Wash apricots, cut in half and remove pits.
  18. Place halves of apricots into baking dish, open side up and poor all but 3 table spoons of honey on apricots. Use a pastry brush to pick up honey from the dish and brush on apricots making sure they are all nicely coated.
  19. Roast apricots at 400F for about 7 minutes. If apricots you are using very firm, you might need to toast for additional few minutes. Keep an eye on them as if kept in the oven for too long, they will become mushy. Half way through the roasting process, take the pan out, turn the apricots over and picking up the honey from the bottom of the pan, brush it on apricots.
  20. Remove roasted apricots and let cool for a few minutes. Then transfer from a pan on to a plate and cool completely.
  21. Place silvers of almonds into a small pan and roast on medium heat constantly stirring till fragrant and nicely toasted – about 3 minutes.
  22. Using a hand electric mixer on low speed of my hand mix mascarpone cheese (room temperature) with 3 table spoons of honey and Fage Total Greek yogurt.
  23. Fill completely cooled tart crust with half-and-half.and smooth out the top.
  24. Place halves of roasted apricots on top of the cream arranging them nicely.
  25. Sprinkle with toasted almond silvers and drizzle some of the remaining honey from the toasted apricots over the entire tart.
  26. Cool the tart in the refrigerator for an hour and serve.

 

Speak Your Mind

*

Rate this recipe:  

Copyright © 2013 Flavor Shades