Hello everyone! Today I’m bringing you a recipe from the heart, the Apricot Tart Grandma’s Recipe. I still remember when, as a child, I helped grandma prepare it in the kitchen. The smell of freshly baked shortcrust pastry filled the house and made my mouth water. Now, it’s my turn to share this delight with you!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 1/2 cups all-purpose flour
- 2 egg yolks
- 1 pinch fine salt
- 2/3 cup sugar
- 2/3 cup butter
- 1 lemon zest (grated)
- 1 tsp baking powder (for sweets)
- 1 1/4 cups jam
Steps
Pour the flour on a work surface and make a well in the center. Place the 2 egg yolks, a pinch of salt, half a teaspoon of baking powder, cold butter cut into pieces, sugar, and grated lemon zest in the center.
Quickly mix all the ingredients until you have a homogeneous dough. Shape it into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
After half an hour, take the dough and roll it out to about 1/4 inch thick. Grease and flour a 10-inch tart pan and lay the dough in it.
Trim the excess dough and set aside. Fill with apricot jam.
Roll out the excess dough again and form strips to lay across the top of the jam in a lattice pattern.
Bake in a preheated oven at 350°F for 30 minutes, until golden brown.
There you have it! Your Apricot Tart Grandma’s Recipe is ready to be enjoyed. Happy baking and enjoy your meal! If you recreate this recipe, tag me in your photos and share your family memories related to this delicious tart.
Butter Temperature: Use cold refrigerator butter. This helps achieve a crumbly and crispy dough.
Resting the Dough: Do not skip the resting step in the refrigerator. This allows the butter to solidify and the dough to hold its shape better during baking.
Rolling the Dough: Roll the dough on a sheet of parchment paper for easier transfer to the pan.
Variations:
Alternative Jam: If you don’t like apricot jam, you can replace it with other types of jam, such as strawberry, cherry, or peach.
Adding Fresh Fruit: You can enrich the tart by adding thin slices of fresh fruit (apricots, peaches, strawberries) on top of the jam before adding the dough strips.
Flavoring: For an extra touch, add a hint of vanilla or a pinch of cinnamon to the dough.
Whole Wheat Dough: For a more rustic and healthy version, replace half of the all-purpose flour with whole wheat flour.
Notes:
Storage: The tart keeps well at room temperature for 2-3 days. Cover it with plastic wrap or a lid to keep it fresh.
Even Baking: If you notice that the tart is browning too quickly on the surface, cover it with aluminum foil for the last 10 minutes of baking.
Serving: The tart is delicious served at room temperature, but you can also warm it slightly and serve it with a scoop of vanilla ice cream for an even more indulgent dessert.
Apricot Tart Grandma’s Recipe: An Irresistible Homemade Dessert
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