Apricot and Mascarpone Tart

After a bowl of fresh pasta with zucchini and speck (a type of smoked ham) at Restaurant Ceci near Parma, followed by asparagus topped with butter, Parmigiano- Reggiano, fried eggs, and shaved black truffles, I didn’t think I could eat another thing. I was about to request a cup of espresso when the waiter arrived bearing a freshly baked fruit tart. The filling, he said, was apricots and mascarpone, and the flavor, he added, was squisito! I took his recommendation and ordered a slice. The tart sweetness of the apricots and the creamy mild flavor of the mascarpone were heavenly. He was right—it was exquisite. The tips of the golden apricot wedges peek out of the creamy filling, making this a beautiful dessert. Try it with peaches or plums when apricots are not in season.

SERVES: 8

INGREDIENTS:

FOR CRUST

• 1½ cups unbleached all-purpose flour
• ¼ cup sugar
• ½ teaspoon salt
• 1 teaspoon grated lemon zest
• 8 tablespoons (1 stick) cold unsalted butter, cut into bits
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

FOR TOPPING

• 8 ounces mascarpone, softened
• 1 large egg
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 5–6 apricots (about 1¼ pounds), pitted and cut into 4 wedges each
• Confectioners’ sugar for sprinkling

INSTRUCTIONS:

TO MAKE THE CRUST

1. In a large bowl, stir together the flour, sugar, salt, and lemon zest.
2. Use a pastry blender or two forks to blend in the cold butter until the mixture resembles coarse meal.
3. In a small bowl, beat together the egg, egg yolk, and vanilla extract.
4. Drizzle the egg mixture over the flour mixture and stir with a fork until incorporated.
5. Gather the dough together and shape it into a disk. Crumble the dough evenly into a 9-inch tart pan. Use your fingertips to pat the dough evenly over the bottom and up the sides of the pan. Refrigerate for 30 minutes, or until firm.

TO MAKE THE TOPPING

1. Preheat the oven to 375°F (190°C). Place the tart pan on a baking sheet.
2. In a bowl, whisk together the mascarpone, egg, 2 tablespoons of sugar, and vanilla extract.
3. Spread the mascarpone mixture in the tart shell.
4. Place the apricot wedges, skin side down, into the mascarpone, pressing them in lightly. The ends of the wedges should peek out of the cream.
5. Sprinkle the top with the remaining tablespoon of sugar.
6. Bake for 60 to 70 minutes, or until the apricots are tender and the cream is set.
7. Cool the tart on a wire rack for 30 minutes.
8. Remove the rim of the pan and let the tart cool completely.
9. Just before serving, sprinkle with confectioners’ sugar.