Mandarin and Mascarpone Tartlettes

bowl Serves 6


  • 2 ready rolled sheets of sweet short pastry
  • 200 g mascarpone
  • 1 tsp finely chopped mandarin zest, 1 Tbsp juice
  • 6 seedless mandarins, peeled and sliced into 4 horizontally
  • 250 ml apricot jam
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  • 1. Preheat the oven to 200°C. Cut 6 rounds of pastry big enough to line 6 ten centimetre diameter loose bottomed tart tins. Place a piece of foil over the pastry in each tartelette case and fill with baking beans or rice.

  • 2. Place in the oven and bake blind for 10 minutes or until the pastry is beginning to brown. Remove the foil and beans/rice, place back in the oven and bake for another 7 minutes. Remove from the oven, cool on a rack then remove the cases from the tins.

  • 3. Put the mascarpone in a bowl, add the zest and juice and mix well. Spread a layer of the mascarpone in the bottom of each tartelette case. Cover the mascarpone with a layer of sliced mandarins.

  • 4. Put the jam in a small saucepan, place over moderate heat and stir until melted. Brush the jam liberally over the mandarin slices so there are no gaps. Allow to cool and serve.

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