Easter apricot and mascarpone tart

Name: Easter apricot and mascarpone tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g Flour; 155 g Sugar; 1 pinch Salt; 2 coated Tsp Baking Powder; 1 egg (size M); 175 g Butter; 4 sheets Gelatine; 1 can(s) (425 ml) Apricots; 500 g Mascarpone; 500 g Low-fat curd; 1 Vanilla pod; 75 g Icing sugar; 7-10 Tbsp red and turquoise food colouring; 400 g Whipped cream; 3 TABLESPOONS Apricot Jam; 50 g crushed pistachio kernels; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; baking paper; 3 Disposable piping bag

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g Flour
155 g Sugar
1 pinch Salt
2 coated Tsp Baking Powder
1 egg (size M)
175 g Butter
4 sheets Gelatine
1 can(s) (425 ml) Apricots
500 g Mascarpone
500 g Low-fat curd
1 Vanilla pod
75 g Icing sugar
7-10 Tbsp red and turquoise food colouring
400 g Whipped cream
3 TABLESPOONS Apricot Jam
50 g crushed pistachio kernels
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
baking paper
3 Disposable piping bag

Directions

1
Mix flour, 75 g sugar, salt and baking powder in a bowl. Add egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Remove approx. 1/5 of the dough. Cover the whole dough and chill for about 30 minutes.
2
Roll out large quantities of dough on a floured work surface until round (approx. 26 cm Ø). Grease a springform pan (26 cm Ø) and dust with flour. Line the bottom of the form with the dough. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes
3
Meanwhile roll out the remaining dough on a floured work surface to a thickness of about 0.5 cm. Cut out 4 biscuits with a butterfly cutter (approx. 6 cm Ø). Place the biscuits on a baking tray lined with baking paper. Remove the cake base from the oven and let it cool in the tin for about 1 hour. Bake the biscuits in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 15 minutes. Let them cool down on a cake rack for about 30 minutes
4
Soak gelatine in cold water. Pour the apricots into a sieve, drain well and cut into pieces of about 1 cm. Mix mascarpone, curd, pulp of 1 vanilla pod and 80 g sugar with the whisk of the hand mixer for about 1 minute until smooth. Melt the gelatine in a small pot. Add 3 tablespoons of cream and stir until smooth. Stir into the remaining cream. Fold in the apricot cubes. Remove the base from the springform pan. Place a cake ring around the base. Fill in the cream and smooth it down. Chill for about 2 hours.
5
In the meantime, mix icing sugar with 4 teaspoons of water. Halve the icing. Stir 1 teaspoon of water into one half and brush 2 butterflies with it. Let it dry. Cut the rest of the icing in half again. Colour one half pink, the other half turquoise. Pour into a piping bag and cut off a small tip. Spray butterfly contours onto the biscuits. Leave to dry
6
Whip the cream with the whisks of the hand mixer until stiff. Pour 150 g into a piping bag with perforated spout. Spread the rest of the cream all around the cake. Spray tuffs onto the cake. Heat the apricot jam in a small pot. Pass through a sieve and drizzle some over the tuffs. Decorate the cake with pistachios and butterfly biscuits
7
Preparation time approx. 1 1/2-1 3/4 hours. waiting time approx. 3 1/4 hours