Apricot Jam Tart

The apricot jam tart is a classic of Italian pastry, perfect for a delicious breakfast or snack. Here’s how to make it:

Ingredients

• 300 g of all-purpose flour
• 150 g of cold butter, cut into pieces
• 130 g of icing sugar
• 1 whole egg and 1 yolk
• Grated zest of 1 untreated lemon
• 1 pinch of salt
• Apricot jam to taste (about 300 g)

Preparation

1. In a bowl, sift the flour and icing sugar, add the butter and quickly work with the fingertips until a sandy mixture is obtained.
2. Add the whole egg, the yolk, a pinch of salt, and the grated lemon zest.
3. Work everything until a ball of shortcrust pastry is formed. Wrap in cling film and leave to rest in the refrigerator for at least 30 minutes.
4. Roll out a portion of the pastry on a floured surface with the help of a rolling pin, forming a thin disk to be placed in a tart pan (24-26 cm in diameter), previously greased and floured.
5. With the tines of a fork, prick the base of the tart, then spread a uniform layer of apricot jam.
6. With the remaining pastry, form strips that will be arranged on the tart to create a lattice.
7. Bake in a preheated oven at 180 °C for about 30 minutes, or until the tart is golden.
8. Remove from the oven and let cool before serving.

Trivia

The apricot jam tart is very versatile: the apricot jam can be replaced with any other jam or marmalade of your liking. In some variations, finely chopped almonds are also added to the dough of the shortcrust pastry to enrich the flavor.

Happy baking and enjoy your meal!