The classic tart, a sideboard dessert loved by both adults and children, with a pastry by Sal De Riso, which will win you over at the first bite.
The classic tart is easy to prepare and, in an airtight container, it keeps for several days, although we assure you it will be gone sooner…..
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1 TART for 6/8 people
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the classic tart:
- 2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 2/3 cup Butter at room temperature
- 2 Egg yolks
- 1 Whole egg
- 1 tsp Fine salt
- 1/2 Lemon (zest grated) (or orange zest)
- 1 1/3 cups Apricot jam
Tools for the classic tart:
- 1 Baking pan 9.5/10.2 inches diameter
- 1 Bowl
- 1 Work surface
Preparation and Cooking of the Tart:
In a bowl, mix the yolks with the egg and grate the lemon or orange zest.
On the work surface, sift the flour, add the sugar, the grated zest of 1/2 lemon, the soft but not melted butter, and finally the salt.
Now add the previously mixed eggs and start kneading the various ingredients.
Initially, the mixture will tend to crumble, but little by little it will start to combine with the flour and become smooth and homogeneous.
Form a dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes
After the time has passed, roll out a 1/4 inch thick sheet.
For this recipe, you can use a baking pan with a removable bottom. We lined the removable disk with parchment paper then laid the pastry and removed the excess dough.
Prick the base with the tines of a fork and spread the jam on top.
With the remaining dough, form 6 thin rolls and place them on the jam to give the tart its classic shape.
If you like, you can add a few small flowers as we did.
Bake in a preheated oven at 356°F (180°C) for about 30 minutes, until golden.
Let the classic tart cool before serving, if desired you can sprinkle it with confectioners’ sugar.
You can easily prepare the pastry the day before, store it in the refrigerator, and take it out 30 minutes before using it, this makes it easier to use.
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