The apricot raspberry tart is a little experiment and simply made up of leftovers – fortunately there is also a recipe for it, because it is super well done!
Apricot raspberry tart – from sweet table leftovers
On wednesday i already betrayed it – my wedding present for Maike was the Sweet Table . The apricot raspberry tart, however, was not on it, but has arisen from leftovers. For baking, I once again nestled with my parents – our small kitchen and the tiny fridge would not have gone through the fun. I’ve actually managed to complete a complete refrigerator only with ingredients and then to bake them. From the few remnants that were left then my mother baked this tart. And that was also exactly finished, namely on Sunday when we arrived after the wedding with the last cake molds in the luggage back on the farm of my parents. We ate them under the tree in the middle of the yard ( here you can see him , next to the sign tree) and I had a little flashback to the preparations of my own wedding, because that’s where the barn cleaning coffee was! Here comes the recipe for you!
Apricot raspberry tart with mascarpone – that’s what you need
For the short crust pastry
- 200 grams of flour
- 150 grams of cold butter
- 1 pinch of salt
- Ice-cold water (5-6 tablespoons)
- 200 grams of mascarpone
- 150 grams of cream cheese
- 2 eggs
- 1 packet of vanilla sugar
- Some lemon juice
- Apricots (about half a can) and raspberries (1 handful)
Here’s how it’s done – apricot raspberry tart
Be the first to prepare the shortcrust pastry. Dice the butter and knead with flour and salt. Add ice water by the spoon until a smooth dough is formed. Form a ball and put in the fridge for about 30 minutes.
Then preheat the oven to 200 degrees. Roll out the shortcrust pastry and place in a tart tin. Mix all the ingredients for the toppings, add to the short crust pastry and then cover with apricots and raspberries. Bake for about 45 minutes – done!
Enjoy the meal,