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


  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.