1554. Apricot Jam Tart

This tart transported me back to my childhood, back when they sold hand-sized versions of it at the supermarket practically for free. Thin, and almost biscuit-like, the tart melts in the mouth and the fruity tang from the apricot jam is pure nostalgia.If the dough becomes too warm to work with easily, refrigerate it for 30 minutes to make it cold and workable again.

Ingredients:

1 2/3 cups flour

1/4 cup powder sugar

pinch salt

1 Tbsp lemon zest, grated

125g cold butter

1 egg

2 cups apricot jam

Method:

In a food processor, combine the flour, sugar, salt, and lemon zest. Blitz to evenly distribute the ingredients.

Add the cold chopped butter and blitz until sandy.

Add the egg and blitz just until a dough is formed.

Press three quarters of the dough on the bottom of a 9-inch pie/tart dish, bringing the dough up by about a centimeter. 

Spread the apricot jam over the base.

Roll the remaining rough into thin ropes and decorate the top of the tart like a trellis.

Bake in a preheated oven for 30 minutes, rest at room temperature for 6 hours before cutting and serving.

صحة و عافية