Crostata di albicocchen- Apricot Tart

(Apricot almond tart) serves 6

Our apricot tart is a true taste of summer from our family’s estate in Puglia, where we’re lucky to have apricot trees that give the sweetest fruits.  I first shared this recipe with Zia Lucia in Italy and it quickly became a favorite. Each year, we make the most of our abundant harvest, turning those perfectly ripe apricots into this irresistible, homemade tart. Zia Lucia loves to serve it as a special treat, and it’s now a regular in our kitchen every apricot season! It’s the perfect way it capture the essence of our farm and bring a little piece of Puglia to your table.

This apricot tart is a really simple and delicious recipe. Nothing beats a homemade apricot tart.

Especially when it is made with fresh apricots. Enjoy!

Ingredients:
For the sweet shortcrust pastry:
Buy ready-made or:

This makes a large, 32cm flan or two 24cm
Use a loose bottom flan tin if possible
175g (6oz) plain flour, plus extra for dusting
75g (3oz) cold butter, cubed
25g (1oz) caster sugar
 1 egg, beaten

For the filling:

125g unsalted butter, softened to room temperature

125g caster sugar
25g plain flour
125g ground almonds
1 large free-range egg, beaten

4- 8 large apricots, washed, pitted and halved (however many will fit into your tart case!)

60ml (4 tbsp) apricot jam

To make the pastry:

Put the flour and unsalted butter into a bowl and rub together with your fingertips until it resembles

fine breadcrumbs
Mix in the sugar and a pinch of salt

Add the egg and mix well but not over mixing as the pastry will become tough

If it is dry, add a tablespoon of water

Form into a ball and place into the fridge for about 30 min.

Preparing the tart:
Preheat your oven to 150ºC.

Grease your chosen loose bottom (if possible) flan tin
Roll out the pastry – to the thickness of a £1 coin and place in the tin.

Aim to have a little overhanging pastry.
Prick the base of the pastry all over with a fork.

Line the pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice.

Blind bake the pastry in the preheated oven for 15 minutes.

Remove the paper and beans, then return the pastry to the oven to cook for another 5 minutes.

When cooked, trim the excess pastry level with the top of the tin.

Set aside to cool.

Reduce the oven’s temperature to 150°C/130°C

To make the filling:

For the frangipane filling, cream the butter, sugar, flour and almonds together in a food mixer.
Slowly pour in the egg, while the machine is running, mixing until the ingredients are fully

incorporated.

Rest the frangipane for 5 minutes.

Pour the filling into the pastry case and spread it evenly.

Wash the apricots, cut them in half and remove the pip.

Arrange the apricot halves on top of the filling, skin side up, covering the frangipane.

Bake for 30 – 40 minutes or until golden

While the tart is still warm, heat the apricot jam and brush the tart all over with it.

To serve:

Let the tart cool down for a few minutes, then remove it from the tin, slice and serve!

Buon appetito!
Top tip:

•  If you don’t have a food processor you can rub the flour and butter with your fingertips.

You can use jae or canned apricots if fresh apricots aren’t in season. Just make sure you dry

each one carefully before placing it on the filling.

Use the recipe and exchange the cherries for apples, pears, rhubarb, plums or berries.

Serve with a bottle of our fabulous Terre Di San Vito’s Tinto red wine.