This lovely tart is easier than double-crust pies because you make a free-form crust. The combination of rich and creamy mascarpone cheese paired with sweet apricot preserves is, as they say, a marriage made in heaven.
1 recipe Flaky Piecrust dough
Flour to dust rolling pin and counter
1egg, lightly beaten
Prepare the Flaky Piecrust. Then roll out the dough on a lightly floured counter to form a 12-inch circle.
Center the oven rack. Preheat the oven to 425°F.
Spray a cookie sheet with canola oil spray. Carefully transfer the pie dough circle to the prepared cookie sheet. Using a rubber spatula, spread the mascarpone evenly over the inner 8inches of the circle, leaving a 2-inch border. Spread the apricot preserves evenly over the mascarpone, leaving a 2-inch border around the preserves. Carefully lift the surrounding pie dough over some of the preserves, folding the dough as you lift and leaving most of the filling exposed. Don’t worry about it being perfectly round; a free-form shape gives it an attractive and rustic appearance. Using a pastry brush, carefully brush the beaten egg on the crust that surrounds the preserves. Take care not to allow the egg to drip, as this would cause the tart to stick to the pan. Sprinkle the sugar evenly over the crust. Bake in the center of the preheated oven for about 25 minutes, or until the crust is golden brown. Serve hot or at room temperature.