Recipe by Jackie Dodd
Serves: about 6 servings
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cubed
- 1 egg yolk
- 1/4 cup saison, ice-cold
- MASCARPONE LAYER
- 8 ounces mascarpone cheese
- 1/2 cup sour cream
- 2 tablespoons saison
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- APRICOT LAYER
- 1 pound fresh apricots,
- pitted and sliced
- 1 cup sugar
- 1 cup saison
- 2 tablespoons unsalted butter
- 1 cup balsamic vinegar
- 3 tablespoons honey
- 1/2 cup Belgian quadrupel
1. Preheat the oven to 350 degrees F.
2. MAKE THE CRUST: Add ¾ cup flour, plus sugar and salt to a food processor; pulse to combine. Add the butter and egg yolk; process until well combined and dough gathers around the blade. Add the remaining flour and pulse 6 to 8 times, or until all the flour is coated.
3. Transfer dough to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough; don’t add the beer to the food processor or your dough will turn into a cracker. Dough will be very soft.
4. Starting with the sides, press into a 9-inch tart or springform pan with removable bottom in an even layer. Chill at least 30 minutes and up to 3 hours.
5. Prick the tart crust with a fork several times, adding pie weights if desired. Bake until lightly golden-brown, about 18-20 minutes. Let cool.
6. MAKE THE MASCARPONE LAYER: In a medium bowl, add the mascarpone and sour cream; beat until well-combined. Add the saison and vanilla; beat until wellcombined. Add the powdered sugar; beat until incorporated.
7. Add the mascarpone mixture to the cooled tart crust in an even layer. Chill about 20 minutes.
8. MAKE THE APRICOT LAYER: In a pot over high heat, add the apricots, sugar, saison and butter; bring to a boil. Boil, stirring frequently until thickened to a syrupy consistency, about 15 minutes. Let cool to room temperature.
9. Pour cooled apricots over mascarpone in an even layer. Chill until ready to serve.
10. MAKE THE GLAZE: In a pot over medium heat, add the balsamic, honey and Belgian ale. Simmer until reduced to a syrup, stirring occasionally, about 15 minutes.
Drizzle over tart just prior to serving.