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Recipes

Apricot Jam Tart

By Biba Sacramento CA

Recipe information

  • Yield

    10 to 12 Servings

Ingredients

1

3/4 cups unbleached all purpose flour

1

/3 cup sugar

1

tablespoon grated lemon peel

1

/2 teaspoon baking powder

1

/2 teaspoon salt

12

tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small pieces

2

large eggs, lightly beaten

3

tablespoons ground amaretti cookies* (from about 3 cookies)

1

3/4 cups apricot or fig jam

1

large egg, beaten to blend

Need to make a substitution?

Preparation

  1. Step 1

    Blend flour, sugar, lemon peel, baking powder, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 2 eggs; using on/off turns, process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic and refrigerate overnight. Let soften slightly before rolling out.

    Step 2

    Preheat oven to 375°F. Butter 9-inch-diameter tart pan with removable bottom. Set aside 1/3 of dough. Roll out remaining dough on lightly floured surface to 14-inch round. Transfer to prepared tart pan. Trim overhang to 1 inch. Fold in dough to make double-thick sides. Freeze crust 15 minutes. Sprinkle amaretti crumbs in crust. Spoon jam into crust, smoothing with spatula.

    Step 3

    Roll out reserved dough to 11x6-inch rectangle. Cut into eight 1/2-inch-wide strips. Arrange strips atop jam to form lattice. Brush lattice with beaten egg.

    Step 4

    Bake tart until crust is golden, about 45 minutes. Cool at least 6 hours to allow jam to set. Cut into wedges and serve.

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