Use leftover Champagne or sparkling wine to make this festive fruit tart's glaze.Manvi Drona-Hidalgo, Mochatini
Makes six individually-sized tarts
6 mini tart shells
1 cup champagne or sparkling wine
1/2 cup apricot jam
1 lbs fresh strawberries, blueberries or other mixed fruit, cut into 1/2-inch pieces
1/3 cup granulated sugar
2 cups mascarpone cheese
1/4 cup confectioners’ sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
In a small saucepan, combine apricot jam with one cup of champagne or sparkling wine over medium heat. Boil until reduced by half, about 10 to 15 minutes, stirring occasionally. Transfer to a small bowl to cool.
Stir together fruit and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving fruit.
Meanwhile, whisk together mascarpone cheese, confectioners’ sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
To assemble the tarts, distribute mascarpone cheese mixture evenly among tart shells, then top with fruit. Drizzle champagne-apricot glaze over the top of each tart. Serve immediately, or make the tarts a day before your party and refrigerate until serving.