Courtesy of Manvi Drona-Hidalgo, Mochatini
Use leftover champagne or sparkling wine from New Year's Eve festivities to create a glaze for these mascarpone-filled fruit tarts.
Champagne-Glazed Fruit Tart Recipe
Makes six individually-sized tarts
- 6 mini tart shells
- 1 cup champagne or sparkling wine
- 1/2 cup apricot jam
- 1 lbs fresh strawberries, blueberries or other mixed fruit, cut into 1/2-inch pieces
- 1/3 cup granulated sugar
- 2 cups mascarpone cheese
- 1/4 cup confectioners’ sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 3/4 teaspoon pure vanilla extract
In a small saucepan, combine apricot jam with one cup of champagne or sparkling wine over medium heat. Boil until reduced by half, about 10 to 15 minutes, stirring occasionally. Transfer to a small bowl to cool.
Stir together fruit and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving fruit.
Meanwhile, whisk together mascarpone cheese, confectioners’ sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
To assemble the tarts, distribute mascarpone cheese mixture evenly among tart shells, then top with fruit. Drizzle champagne-apricot glaze over the top of each tart. Serve immediately, or make the tarts a day before your party and refrigerate until serving.
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