A delicious butter shortcrust pastry embracing apricot jam. Bloom Tart is a classic tart but with a different appearance. Of all desserts, tarts are my absolute favorite, and this classic version is truly delicious and ideal at any time of the day.
Let’s start Baking
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Giusi💚
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/3 cup butter
- 2/3 cup powdered sugar
- 1 egg
- 1 tsp baking powder
- 2 tbsps water (If needed)
Tools
I used a 9.5-10 inch diameter mold
Steps
In a bowl, work the butter with the powdered sugar until it forms a cream, add the egg and mix. Start adding the flour gradually along with the baking powder, knead quickly and if necessary add the two tablespoons of water to help mix better, create a dough ball and wrap it in plastic wrap, place it in the fridge for at least 30 minutes
After the resting time, roll out the dough between two sheets of baking paper or on a well-floured surface. Place the dough inside a buttered and floured mold or lined with baking paper and trim the edges; with the leftover dough, you can make delicious cookies. Place a bowl in the center of the mold and press lightly to form the circle, fill the outer edges with the jam. Make a cross incision in the previously created circle and then diagonal cuts, there should be eight triangles in total (see photo, it’s easier to do than to explain 🤣). Take the tip of each triangle and bring it outward.
Bake at 350°F in a preheated static oven for 30 minutes. Once baked, let the cake cool completely inside the mold before flipping and placing it on a plate.
Bloom Tart is ready to be enjoyed.
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pasticcidigiu
