Traditional Apricot Tart

🛒 Ingredients

• 300 g 00 Flour
• 150 g Cold butter
• 100 g Icing sugar
• 1 Whole egg (medium)
• 1 Egg yolk
• 1/2 limone Grated zest of untreated lemon
• 1 g A pinch of salt
• 400 g Mio Apricot Purée

👨‍🍳 Instructions

1. Passo 1: For the shortcrust pastry: In a large bowl or on a pastry board, sift the flour and arrange it in a well. Add the cold butter cut into cubes, the icing sugar, the whole egg, the egg yolk, the grated lemon zest, and the pinch of salt to the center.
2. Passo 2: Quickly work the ingredients with your fingertips, starting from the center and gradually incorporating the flour, until a homogeneous and compact dough is obtained. Do not work for too long to avoid heating the butter.
3. Passo 3: Form a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes (preferably an hour).
4. Passo 4: Preheat the oven to 180°C (conventional oven). Butter and flour a 24-26 cm diameter tart pan.
5. Passo 5: Take the shortcrust pastry from the refrigerator and divide it into two parts, one slightly larger than the other. Roll out the larger part on a lightly floured surface with a rolling pin, forming a disk about 3-4 mm thick.
6. Passo 6: Place the shortcrust pastry disk into the prepared pan, making it adhere well to the edges. Remove any excess pastry.
7. Passo 7: Distribuire uniformemente la Mio Apricot Purée sul fondo della crostata.
8. Passo 8: With the remaining shortcrust pastry, roll out another disk and cut strips about 1.5 cm wide with a pastry cutter. Arrange the strips over the purée to form a decorative lattice. Lightly press the edges to seal them.
9. Passo 9: Bake in the preheated oven for about 35-40 minutes, or until the pastry is golden. If the surface becomes too dark, cover with aluminum foil.
10. Passo 10: Remove the tart from the oven and let it cool completely in the pan before unmolding and serving. Dust with icing sugar to taste before serving.

💡 Chef's Tips

• For a flakier shortcrust pastry, ensure the butter is very cold and work the dough as little as possible.
• If the apricot purée is very liquid, you can slightly thicken it in a small saucepan over low heat for a few minutes before using it as a filling.
• To prevent the tart base from becoming soggy, you can blind bake the pastry for about 10 minutes before adding the purée and finishing the baking.