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Mascarpone and Tiny Apricot Tart
Ingredients
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Tiny Apricots and Cream Cheese Tart with Gluten-Free Cereal Crust
Description
I can’t take credit for the cereal-based gluten-free crust in this tart. It’s the brainchild of Chris Taylor and Paul Arguin, the duo behind The New Pie: Modern Techniques for the Classic American Dessert. Taylor is an epidemiologist, and Arguin is a physician. These self-taught bakers (who met over pie) have captured over 500 ribbons on the competition circuit—including Best of Show at the 2017 National Pie Championships and bring their scientific precision and infectious creativity to their recipes. Find out more about them at Flour Sugar Butter.
Ingredients
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For the crust:
- 2 1/2 cups Honey Nut Cheerios
- 1/4 cup unsalted butter, melted
- Pinch of salt
For the filling:
- 8 oz cream cheese, softened
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup sugar (adjust to taste)
- 1 tsp vanilla extract
- Zest of 1/2 lemon
- 1 large egg
For the topping:
- 7-9 ripe apricots, halved and pitted
- 1-2 tbsp honey or apricot jam for glazing
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Instructions
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- In a food processor, pulse the Honey Nut Cheerios into fine crumbs.
- Add melted butter, honey, and salt. Pulse until the texture resembles wet sand.
- Firmly press the mixture into the tart pan, covering the base and sides.
- Bake for 8–10 minutes until lightly golden. Let cool.
- Make the filling:
- Beat the cream cheese until smooth.
- Add yogurt, sugar, vanilla, and lemon zest. Mix well.
- Add the egg and beat until fully incorporated and the mixture is smooth.
- Assemble the tart:
- Pour the filling into the cooled crust and spread evenly.
- Arrange the apricot halves, cut side down, on top of the filling.
- Bake the tart:
- Bake at 350°F (175°C) for 25–30 minutes, or until the filling is set and the apricots are tender.
- Glaze and chill:
- Let the tart cool to room temperature.
- Warm the honey or apricot jam and brush over the apricots for a glossy finish.
- Chill for at least 1 hour before serving.
Notes
Servings: 8–10
Pan: Rectangular tart pan (approx. 13.75 x 4.25 inches)
