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Mascarpone Honeycomb Tart With Apricots

Mascarpone Honeycomb Tart With Apricots

Freshly cut bits of raw honey comb and crystallized ginger are swirled within a lemon kissed mascarpone tart set inside a crunchy gingersnap crust. This tart is topped with rehydrated apricots which are soaked then simmered in a sweet rum and amaretto reduction.

Prep Time 20 minutes
Chill Time 2 hours
Servings 8
Calories 676 kcal



  • 1/4 cup brown sugar
  • cup gingersnap cookies
  • cup honey graham crackers
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter melted

Mascarpone Honeycomb Filling

  • 8 ounces mascarpone cheese full fat
  • 3 tablespoons brown sugar
  • 2 tablespoons crystallized ginger very finely chopped
  • 2 tablespoons honeycomb broken up into bits
  • zest of half lemon
  • 1 teaspoon vanilla extract
  • cup heavy whipping cream

Amaretto Rum Spiced Apricots



    Melt the unsalted butter in a large bowl and set aside.

    Add all of the crust ingredients, except for the butter, into a food processor and make crumbs.

    Then empty the ground crumbs into the bowl with the butter.

    Mix it up.

    Then press the mixture into the bottom and up the sides of a 9 or 10 inch tart pan.

    Put it in the fridge to set for 15 minutes while you make the mascarpone honey filling.


    Very finely chop crystallized ginger. Then break up the honeycomb using the same knife and set the chunks and all that oozing golden honey aside.

    Pour heavy cream into a large bowl. Use your hand mixer to whip it until stiff peaks form.

    Use a second large bowl and the hand mixer to mix the mascarpone cheese and brown sugar together until smooth.

    Add the vanilla and scrape in all the honeycomb and fresh honey.

    Grate in lemon zest and mix again until incorporated.

    Lastly, fold the whipped cream into the mascarpone honeycomb mixture with a spatula.

    Spoon the mixture into the tart shell and smooth the top.

    Set in the fridge to chill for a couple of hours.


    While the tart is chilling put the dried apricots into a bowl. Pour rum, amaretto, and hot water over them to cover. Then let them sit for one hour.

    Then pour the apricots and liquid into a saucepan set over medium heat. Add sugar and spices. Bring the mixture to a boil. Simmer for 15-20 minutes, until reduced and syrupy.

    Spoon the syrup over the apricots to coat while cooking.

    Allow the syrup and rehydrated apricots to cool until the tart is ready to serve.

    Then just spoon over the reduction onto slices or the mascarpone honeycomb tart anyway you’d like.

    Throw on some extra bits of honeycomb as well.

Recipe Notes

Swap out crystallized ginger for fresh ginger. Use 1.5 teaspoons of fresh ginger.

Nutrition Facts
Mascarpone Honeycomb Tart With Apricots
Amount Per Serving
Calories 676 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 23g144%
Cholesterol 102mg34%
Sodium 292mg13%
Potassium 412mg12%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 51g57%
Protein 6g12%
Calcium 114mg11%
Vitamin C 1mg1%
Vitamin A 2084IU42%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.