93% of Swiss restaurateurs rely on proven classics — the ones their guests order again and again. This traditional apricot tart is one of them: a recipe that has delighted for generations and delivers reliable results in any kitchen.
🏛️ Tradition & Quality
A dessert served in Italy's finest homes for generations. The reason for its success? Consistent quality with minimal effort. Exactly what your guests expect — and what your kitchen can deliver efficiently.
🛒 Ingredients
- 300 g Tipo 00 flour
- 150 g Cold butter
- 100 g Icing sugar
- 1 Whole egg (size M)
- 1 Egg yolk
- 1/2 lemon Grated zest of an untreated lemon
- 1 g A pinch of salt
- 400 g Mio apricot passata — even consistency, reliable result
👨🍳 Preparation — step by step
- Step 1: Make the shortcrust pastry: sift the flour onto a work surface and form a well. Place the diced cold butter, icing sugar, egg, egg yolk, lemon zest and salt in the centre.
- Step 2: Work the ingredients quickly with your fingertips, starting from the centre. Important: don't knead the dough too long — cold butter gives the crumbly, buttery pastry your guests love.
- Step 3: Shape the dough into a ball, wrap it in cling film and chill for at least 30 minutes (ideally 1 hour). This resting time is decisive for the texture.
- Step 4: Preheat the oven to 180°C, conventional heat. Grease and flour a tart tin (24–26 cm).
- Step 5: Divide the dough into two parts (one larger). Roll out the larger part on a floured surface to a thickness of 3–4 mm.
- Step 6: Lay the pastry sheet into the tin, pressing it firmly against the edges. Trim off any excess pastry cleanly.
- Step 7: Spread the Mio apricot passata evenly over the tart base.
- Step 8: Roll out the remaining dough, cut 1.5 cm wide strips and arrange them in a lattice pattern over the filling. Press the edges down lightly.
- Step 9: Bake for 35–40 minutes, until the pastry is golden brown. If it browns too quickly, cover with aluminium foil.
- Step 10: Let the tart cool completely in the tin. Before serving, dust with icing sugar — the perfect finishing touch.
💡 Pro tips for consistent results
- For optimal crumbliness: use the butter straight from the fridge and work the dough as little as possible. The result is convincing every time.
- If the apricot passata is too runny: reduce it briefly over low heat. This gives you an even filling without making the pastry soggy.
- Gastro tip: blind-bake the base for 10 minutes before adding the passata. Guaranteed crisp base — even at high volume.
🛍️ Order now: MIO APRICOT PASSATA 3KG
This product is available in our catalogue with over 2,000 items for the foodservice trade. Call us: +41 76 361 70 21
Discover the LAPA catalogue — delivery throughout Switzerland
