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Apricot Mascarpone Tart 

(Makes one 9-inch tart)

1-1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
Grated zest of one lemon
8 tablespoon cold unsalted butter, cut into cubes
1 egg
1 egg yolk
1 teaspoon vanilla extract

8 ounces mascarpone, softened
1 egg
4 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
5-6 fresh apricots, pitted and cut into 4 wedges each
Confectioners' sugar for garnish


To make the crust:
In a large bowl, stir together the flour, sugar, salt and zest.
With a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.

In a small bowl, beat together the egg, yolk and vanilla.  Add the mixture to the flour and stir until incorporated.  Gather the dough together, shape it into a flat disk and place the dough into a 9-inch tart pan.  With your fingers, pat the dough evenly over the bottom and up the sides of the pan. Refrigerate until firm, about 30 minute.

To make the filling:
In a bowl, whisk the mascarpone, egg, 3 tablespoons of sugar and the vanilla together until smooth.  Spread the mixture over the crust in the tart pan.  Place the apricot wedges, skin side down, into the mascarpone in a circular pattern.  Press the apricots in lightly. Sprinkle the apricots with the remaining tablespoon of sugar.

To bake the tart:
Preheat the oven to 375 degrees F.  Place the tart pan on a baking sheet.
Bake for 45 to 50 minutes, or until the apricots are tender and the cream is set and lightly golden brown.  Cool the tart on a wire rack for 3 minutes. Remove the rim of the pan and let the tart cool completely.  Dust the tart with confectioners' sugar just before serving.
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