This recipe elevates the classic Sablé Breton with luxurious mascarpone cream and the vibrant sweetness of sautéed apricots. The combination of the rich, buttery biscuit, the smooth mascarpone, and the caramelized apricots creates an elegant dessert.

What Does Sablé Breton Mean?

This buttery and crumbly biscuit hailing from the Brittany region of France, is the perfect base for this dessert. The Sablé Breton forms a sturdy foundation that contrasts beautifully with the creamy and soft mascarpone topping. The mascarpone cream, made from rich Italian cheese, has a velvety consistency that melts in your mouth.

Adding the Apricots

Adding a burst of vibrant flavor and color are the sautéed apricots. You should use fresh apricots for this recipe. Sautéeing them brings out their natural sweetness and creates a slightly tangy, juicy topping. The caramelization process enhances the apricots’ flavors, giving them a deeper, more complex taste that pairs wonderfully with the mascarpone and biscuit.

This dessert is a versatile treat that you can enjoy year-round, perfect for special occasions or as an elegant finish to any meal.

Fun Fact

Apricots have been enjoyed since ancient times and were once known as “golden eggs of the sun.” Their sweet-tart flavor pairs beautifully with creamy and buttery elements, making them a perfect choice for this dessert. The use of apricots in this dish not only adds a bright, fruity note but also a touch of history and tradition, linking modern culinary practices with the rich heritage of fruit cultivation and enjoyment.

Sablé Breton with Mascarpone Cream and Sautéed Apricots is sure to impress with its blend of luxurious textures and refined flavors. This dessert showcases the elegance of French pastry making, combined with the fresh, sunny flavors of summer fruits, making it a delightful addition to your dessert repertoire.

For the recipe below make sure you have Eric’s Sablé Breton Recipe ready.

Sablé Breton with Mascarpone Cream and Sautéed Apricots

Indulge in the delightful flavors of this Sablé Breton topped with luscious mascarpone cream and sweet sautéed apricots, a perfect blend of buttery, creamy, and fruity goodness for any occasion.

Servings 6 servings

Total Time 40

Equipment

Rolling Pin, Parchment Paper, Whisk, Large Frying Pan, Wooden Spoon, Piping Bag with a Tip.

Ingredients

1 Sable Breton dough (see recipe, Eric's Sablé Breton recipe)

Mascarpone Cream

100 Grams Mascarpone (3oz)
200 Grams Heavy Cream (7oz)
60 Grams Sugar (2oz)

Sauteed Apricots

12 Apricots
60 Grams Sugar (2oz)
30 Grams Butter (1oz)
1 Vanilla Bean for the seeds
30 Grams Peeled Pistachios (1oz)

Instructions

Roll the sable dough, and cut 6 disks of 10 cm each (4 inches).
Cool them down for 15 minutes in the fridge. In the meantime heat your oven at 170ºc (320ºF).
Cook the sable on a sheet of parchment paper until lightly brown.
Let cool down.
Whisk the Mascarpone with the vanilla seeds, sugar, and heavy cream until firm but still a bit soft. Reserve in the fridge.
Remove the pits from the apricots and cut them in quarters.
In a large frying pan, heat the butter, when foamy add the sugar and mix with a wooden spoon, add the apricots and cook for 5 minutes on high heat, add a small glass of water, let boil for 2 minutes, and remove.
Keep the sauce you've made with the water.
Whisk the cream for a few seconds and pour it into a piping bag with a tip.
On each sablé add 4 spots of cream, add the apricots in between, and sprinkle some pistachios, add a tablespoon of the sauce.

Notes

Make sure you've got Eric's Sablé Breton Recipe Handy!

Author: Eric Fraudeau

Want to brush up on your baking skills after trying out the recipe? Get your French recipes right every time, join Cook’n With Class for a baking, desserts or bread class.