The FRESH APRICOT TART is a summertime classic: simple and wholesome, perfect for showcasing the sweetness and gentle tartness of this seasonal fruit.
A crisp shortcrust pastry shell holds a thin layer of apricot jam and many fresh apricot slices arranged in a radial pattern for a rustic yet elegant effect. In the oven the apricots caramelize slightly, releasing an irresistible fragrance that evokes garden snacks and slow summer breakfasts.
Ideal as a dessert, to be enjoyed at room temperature or slightly warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
A simple recipe that highlights the freshness and goodness of seasonal fruit.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 7 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 373.08 (Kcal)
- Carbohydrates 54.33 (g) of which sugars 25.33 (g)
- Proteins 5.90 (g)
- Fat 16.13 (g) of which saturated 9.95 (g)of which unsaturated 5.90 (g)
- Fibers 1.46 (g)
- Sodium 87.44 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 pinch salt
- lemon zest
- 1/2 cup butter (cold)
- 1 egg (medium at room temperature)
- 1 egg yolk
- 3.5 oz apricot jam
- 7 oz apricots (ripe but firm)
- 2 tbsp breadcrumbs
- brown sugar
For the apricot tart you will need
- 1 Bowl
- 1 Tart pan 8 in
- 1 Pastry board
- 1 Rolling pin
- 1 Saucepan
- 1 Pastry brush
Apricot Tart Preparation
In a bowl place the flour, sugar, salt, cold butter cut into pieces and the grated lemon zest.
Work everything until you obtain a sandy texture. Add the whole egg and the yolk and incorporate them quickly without overheating the butter.
Form a dough disk, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Wash, dry and cut the apricots in half or into wedges, removing the pit. If they are very large, make thinner wedges. No need to peel them.
Roll the pastry to about 1/6 inch (~0.16 in) thickness and line an 8-inch pan.
Prick the bottom lightly with a fork.
Spread a thin layer of apricot jam and sprinkle with breadcrumbs to absorb the juices during baking.Arrange the apricot slices in a radial pattern and sprinkle the surface with brown sugar.
Bake the apricot tart in a conventional oven at 356°F for 35–40 minutes, until the pastry is golden and the apricots are slightly caramelized.
Remove from the oven and, while still warm, brush with two teaspoons of warmed jam mixed with a splash of water to give it a glaze.Then let it cool completely before serving.
Storage
The tart keeps for 2 days at room temperature, under a glass dome or covered with plastic wrap. If it’s very hot, it’s better to store it in the refrigerator.
