Apricot jam tart
An Italian tart with apricot jam and sweet shortcrust pastry.
Active time35 min
Cooking35 min
Total2 hResting : 45 min
Add to my week
Loading your week…
Ingredients
- 150 g butter
- 2 eggs
- 350 g apricot jam
- 300 g wheat flour
- 120 g sugar
Preparation
Dice the butter. Rub the flour, sugar and butter together with your fingertips until the mixture resembles fine breadcrumbs, then incorporate the eggs without kneading too much. Shape into a ball, cover and refrigerate for 30 minutes.
150 g butter2 eggs300 g wheat flour120 g sugar- mixing bowl
Preheat the oven to 180 degrees Celsius. Roll out two thirds of the pastry and line a tin with it, then fill with jam. Roll out the remaining pastry into strips and criss-cross them over the filling.
350 g apricot jam- rolling pin
- baking tin
- oven
Bake for 35 minutes until golden, then leave to cool slightly for 15 minutes.
- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration