The apricot jam tart is a very popular traditional Italian dessert. The crisp shortcrust pastry pairs perfectly with the sweetness of the apricot jam, creating a delightful contrast. This tart is perfect for an afternoon snack or a indulgent breakfast!
Sift the flour and put it in a bowl with the sugar, salt, lemon zest, the egg, the butter cut into pieces and the Port; knead quickly with your hands, form a ball and put it in the refrigerator for half an hour covered with a cloth
Grease a 25 cm tart pan with butter and dust with flour
25 cm in diameter and press with your hands three quarters of the dough; pour over the jam diluted with a little water
Divide the remaining dough into four parts and with each make small rolls slightly shorter than the pan's diameter; flatten them slightly with your finger and arrange them diagonally in a lattice over the jam
Bake at 200°C for 45 minutes
Bowl
Mixer
Tart pan
Scissors
Pastry brush
Italy
| Energy (kcal) | 206.15 |
| Carbohydrates (g) | 28.67 |
| of which Sugars (g) | 14.5 |
| Fat (g) | 9.08 |
| of which Saturates (g) | 5.13 |
| Protein (g) | 3.15 |
| Fiber (g) | 1.23 |
| Sale (g) | 0.13 |
