The CHOCOLATE AND APRICOT TART, made with strictly homemade jam, is a delightful dessert. The cocoa shortcrust makes it much softer than a regular shortcrust pastry. The pairing with apricot, whose acidity nicely contrasts the sweetness of the cocoa shortcrust, results in a perfect balance of flavors. In short, whether you enjoy it for breakfast or as a snack you’ll fall in love at the first bite and won’t wait to make it again.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups 00 flour (or all-purpose flour) (about 250 g)
- 1/2 cup unsweetened cocoa powder (about 40 g (1.4 oz))
- 1/2 cup butter (cold (about 125 g / 4.4 oz))
- 5/8 cup granulated sugar (about 125 g)
- 1 egg (medium)
- 1 egg yolk
- 1 pinch salt
- apricot jam
Tools
- 1 Pan 8 in
- 1 Bowl
- 1 Rolling pin
- 1 Pastry board
Steps
To prepare the CHOCOLATE TART WITH APRICOT JAM, start by making the cocoa shortcrust pastry.
In a bowl mix the flour, sifted cocoa, a pinch of salt and the sugar, then add the cold butter cut into pieces and begin to work the dough with your hands, pinching the mixture with your fingertips until you obtain a sandy texture; then add the eggs and knead until combined.
Once you have a homogeneous, well-blended dough, form it into a ball and place it in the refrigerator covered with plastic wrap to rest for at least 30 minutes.
After resting, divide the dough into two parts (one larger than the other), press the larger portion into a tart pan, and prick the bottom with the tines of a fork.
Then spread the apricot jam over the base and level it well.
Finally, roll out the remaining cocoa pastry and cut strips to decorate the tart.
Bake in a preheated, conventional/static oven for about 40–45 minutes.
Remove from the oven, let cool completely, then unmold and enjoy your CHOCOLATE AND APRICOT TART with a generous dusting of powdered sugar.
