Four 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple
1/3 cup salted butter
1/3 cup sugar
1/2 cup flour
½ packet of yeast
2 egg yolks
2 packets of vanilla sugar
½ cup mascarpone
7/8 cup whipping cream
¼ cup sugar
2 fresh rosemary branches
Preparation:
Beat the egg yolks with the sugar until the mixture whitens.
Add the softened butter, then flour and yeast.
Mix with fingertips until it is a paste. Form into dough strands and cover with plastic wrap. Place in refrigerator for about 2 hours.
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.
In a bowl, mix the mascarpone with the sugar.
Mix the whipped cream using an electric mixer and mix gently with mascarpone.
Next, preheat oven to 360° F.
Cut the dough strands into slices to create the shortbread and place them on a greased baking sheet.
Bake for about 10-15 minutes, and let cool prior to finalizing tarts.
To finish, add a layer of Charles & Alice 100% Fruit for All Apricot with Apple and a dollup of rosemary mousse.
