Apricot Tarts

Ingredients (for 8 people):

  1. Four 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple
  2. 1/3 cup salted butter
  3. 1/3 cup sugar
  4. 1/2 cup flour
  5. ½ packet of yeast
  6. 2 egg yolks
  7. 2 packets of vanilla sugar
  8. ½ cup mascarpone
  9. 7/8 cup whipping cream
  10. ¼ cup sugar
  11. 2 fresh rosemary branches

Preparation:

  1. Beat the egg yolks with the sugar until the mixture whitens.
  2. Add the softened butter, then flour and yeast.
  3. Mix with fingertips until it is a paste. Form into dough strands and cover with plastic wrap. Place in refrigerator for about 2 hours.
  4. While the dough is chilling, prepare the rosemary mascarpone mousse. Heat the cream and infuse sprigs of rosemary into the cream for 30 minutes. Place in the fridge.
  5. In a bowl, mix the mascarpone with the sugar.
  6. Mix the whipped cream using an electric mixer and mix gently with mascarpone.
  7. Next, preheat oven to 360° F.
  8. Cut the dough strands into slices to create the shortbread and place them on a greased baking sheet.
  9. Bake for about 10-15 minutes, and let cool prior to finalizing tarts.
  10. To finish, add a layer of Charles & Alice 100% Fruit for All Apricot with Apple and a dollup of rosemary mousse.
  11. Enjoy immediately.