CSA Week 9 - Plum, Apricot and Mascarpone Tarts
these and love them- super non-stick and easy to clean.
1/3 cup almonds
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
2 egg yolks
1/2 cup cold butter (1 stick), cut into cubes
1-2 tablespoons ice water (depending on how the dough comes together)
6 apricots, halved, pitted and peeled
8 oz. mascarpone cheese
6 plums, pitted and sliced
Add the almonds to your food processor and pulse a few times for the almonds to break up a bit into smaller pieces. Be sure not to over-process, you don't want almond butter, and we'll be adding more to the processor! Add the flour, sugar, and salt and process until the almonds are much smaller and fine like an almond meal. Again, make sure you don't over-process! Add the egg yolks and pulse to incorporate, then add the butter and process until the dough comes together- adding the ice water as needed. When pinched, the dough should stay together, it shouldn't be too shaggy, or too wet.
Remove the dough from the food processor, pat into a ball and wrap it in plastic wrap. Place in the fridge to rest.
Meanwhile, add the apricot halves to a medium saucepan set over medium heat. Mine were ripe and didn't need additional sugar, but if yours need it, add a tablespoon or two. Stir every few minutes and let the apricots break down into a jam-like consistency.
Preheat your oven to 350 degrees. Distribute the dough evenly into 6 mini tart pans, pushing the dough up the sides a bit. Prick each with a fork several times and place in the oven for 15-20 minutes, until golden and cooked through. Layer the apricot jam, the mascarpone cheese, and the slices of plums on the tarts and serve! These are delicious warm, at room temperature, or chilled. Store in the fridge for up to 3 days.