Ingredients, Recipes · 9 Giugno 2024
APRICOT JAM TART
Difficulty
Prep time
Cook time
Servings
Season
Apricot Jam Tart
Apricot jam tart made with my Maiorca flour is an irresistible dessert, perfect at any time of day. For me, this recipe is a late-spring tradition, when the apricots on my tree are perfectly ripe and ideal for cakes and desserts. For a stronger, more aromatic flavour, I add just a few fresh mint leaves. The lemon-scented shortcrust has an unmistakable taste thanks to my stone-ground Maiorca flour. Maiorca is a Sicilian soft wheat that makes every sweet treat delicious. Follow my recipe and you will easily make a tart everyone will love.
I used a Bimby (Thermomix) food processor to make this recipe.
what’s
needed.
For the shortcrust pastry
For the shortcrust pastry
For the shortcrust pastry
For the shortcrust pastry
For the shortcrust pastry
For the shortcrust pastry
For the shortcrust pastry
For the jam
For the jam
For the jam
For the jam
For the jam
Metod:
Step by step
Wash, stone and peel the apricots, then place in the Bimby bowl with the sugar, lemon zest and juice.
Mix with the spatula and leave to macerate for half an hour.
Add the mint and cinnamon.
Cook for 40 minutes at 100°C, speed 1, then for a further 15 minutes on Varoma, speed 1.
Pour into a glass container.
Let the jam cool completely (I make it the day before and keep it in the refrigerator).
Peel the zest from the lemon, taking only the yellow part.
Place in the Bimby with the sugar and grind for 20 seconds at speed 7.
Add the cold cubed butter, eggs and salt to the bowl.
Add the Maiorca flour and baking powder, then process for 30 seconds at speed 5.
Transfer the pastry to a work surface, shape into a block, wrap in cling film and refrigerate for about an hour.
To assemble the tart, take a quarter of the pastry, wrap it again and return it to the refrigerator.
Roll out the remaining pastry, preferably between two sheets of baking paper to make it easier.
Line a buttered and floured 26 cm tart tin with the pastry, trim the edges and add the trimmings to the reserved pastry.
Prick the base with a fork,
Then add as much jam as the pastry shell will hold, and finish by decorating the top.
Bake at 180°C for 45 minutes.
Remove from the oven and let cool completely before serving.
FEDERICA’S TIPS
Prepare the apricot jam ahead and let it cool completely before filling the pastry. Keep the lattice strips chilled until you need them: they will be easier to lift and arrange without stretching or breaking.
― storage and serving ―