Apricot tart, delicious and simple, enriched with pistachio crumbles and sugar crumbles.
This time I chose to make it in a practical square version using a square cake ring and placing the base on a baking sheet covered with parchment paper. I leave you the link among the recipe tools.
In this way, I had no trouble unmolding the tart and, once cooled, I simply transferred it, with the parchment, onto the serving plate.
Of course, you can also make it in a classic 9-inch tart pan and decorate it as you like.
Below are my favorite tarts, very delicious.
#adv
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8-inch square pan
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 cup butter (cold from the fridge)
- 1 pinch fine salt
- 1 1/4 cups apricot jam
- orange zest (organic, untreated, to be grated)
- 1/3 oz pistachio crumbles
- 1/3 oz sugar crumbles
- as needed powdered sugar
Tools
- 1 Ring
- 1 Board
- Parchment Paper
- 1 Baking Sheet
- 1 Rolling Pin
- Mixer
- 1 Bowl
- 2 Forks
Steps
To make the apricot tart, easy and delicious, first cut the cold butter from the fridge into cubes and put it with the sugar in a mixer.
Blend several times to obtain a sandy texture.
Pour the flour on the board and make a well in the center.
Add the whole egg and the yolk, mix for a moment with a fork and add the previously processed butter and sugar.
Work quickly with your hands, being careful not to warm the dough too much, until you get a smooth and homogeneous dough ball.
Wrap it in parchment paper or plastic wrap and let it rest in the fridge for about 30 minutes.
In the meantime, put the jam in a bowl and work it quickly with a fork.
Grate the zest of an orange and mix well.
Take the shortcrust pastry and place it between two sheets of parchment paper.
Soften it by gently pressing with your hands and roll it out with the rolling pin to obtain a base suitable for the mold.
It should be about 1/2 inch thick.
Cut the base using the mold as a guide and prick it with a fork.
Fill it leaving the edges free.
Work the remaining dough to the same thickness as the base.
Cut it into 3/4-inch strips.
You’ll need them for decoration and edges, making sure they are exactly as long as the sides of the square.
First place the decorative strips and then the edges.
You can easily overlap them.
Seal them well with the tines of a fork by pressing very well to adhere the edges to the base and bake in a preheated ventilated oven at 355°F for 35-37 minutes on the middle rack.
The tart should be nicely golden.
Once the tart has cooled, remove the ring and garnish with crumbles and powdered sugar.
For a smoother shortcrust pastry, you can replace granulated sugar with powdered sugar.
