Heat the oven to 180C/fan 160C/gas 4. Spread the mascarpone into the pastry case. Push the apricot halves into the case, cut-side down. Brush the apricots with the jam mixture and drizzle over any extra. Bake for 30 minutes or until the apricots are soft. Cool before cutting as the filling will be runny.
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Ingredients
- mascarpone ¾ tub (or the whole tub if you have a very big case), sweetened with 2 tbsp icing sugar
- ready-made pastry case 1, baked blind
- apricots 10, poach them first)
- apricot jam 2 tbsp of a really good one, mixed with 1-2 tbsp Amaretto (optional)
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Spread the mascarpone into the pastry case. Push the apricot halves into the case, cut-side down. Brush the apricots with the jam mixture and drizzle over any extra. Bake for 30 minutes or until the apricots are soft. Cool before cutting as the filling will be runny.
Nutritional Information
- Kcals 374
- Carbs 36.3g
- Protein 4.2g
- Fat 24.4g
- Salt 0.29g
- Fibre 2.4g
