Strawberries, kiwi and apricot slices fanned over mascarpone cream, then a brushstroke of warm jam that makes everything shine: Maison Perrotte’s Apricot Jam, velvety and sun-warmed, gives this fresh fruit tart its final gloss.
Serves 6 · 25 min
- Whip 1 cup (225 g) mascarpone with 1/2 cup (120 ml) cold heavy cream and 2 tbsp sugar until thick.
- Spread it into a 9-inch (23 cm) prebaked tart shell.
- Arrange sliced strawberries, kiwis and fresh apricots or peaches on top.
- Warm 3 tbsp of the apricot jam with 1 tbsp water and brush it over the fruit to make it shine.
- Refrigerate until serving.
The star of this recipe: Apricot Jam, by Maison Perrotte.
