- Difficulty: Medium
- Cost: Moderate
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: All seasons
Notes
For my tart, I used almonds, blanched almonds, pistachios, and walnuts, but you can also add hazelnuts and you can also make the tart with just one type of dried fruit.
For my tart, I used almonds, blanched almonds, pistachios, and walnuts, but you can also add hazelnuts and you can also make the tart with just one type of dried fruit.
You can replace the apricot preserves with another type of jam or marmalade.
If you don’t like shortcrust pastry with lard, replace it with classic shortcrust pastry or easy-to-roll shortcrust pastry.
The tart can be stored for 4-5 days under a glass dome at room temperature.
