Recipes

Sweet Apricot Tart

This Italian cake is also known as “Crostata di Albicocche.” Be sure to use a high-quality version of apricot preserves for the best results possible.
Print Recipe
Pin Recipe

Course Fruit Desserts, Pies / Flans / Tarts
Cuisine Italian

Servings 6 servings
Calories 3384.78 kcal

Ingredients

  

  • 1 1/2 stick softened unsalted butter
  • 33/100 cup(s) sugar
  • 1 large egg
  • 1 teaspoon(s) vanilla extract
  • 2 1/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 2 teaspoon(s) fresh lemon zest, finely grated
  • 16 tablespoon(s) fine-quality apricot preserves
  • 33/50 floz fresh squeezed lemon juice
  • 1/8 teaspoon(s) almond extract

Instructions

 

  • Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
  • Beat in egg and vanilla.
  • Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
  • Shape dough into 2 balls, 1 slightly larger than the other.
  • Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
  • Stir together preserves, lemon juice, and extract in a small bowl.
  • Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round.
  • Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom.
  • Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim.
  • Chill shell.
  • Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips.
  • Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
  • Preheat oven to 375 degrees.
  • Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips.
  • Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends.
  • Press ends onto edge of tart shell and bake tart in middle of oven until golden, 40 to 50 minutes.
  • Cool completely in pan on a rack.
  • Ready in 3 1/4 hr.

Nutrition

Calories: 3384.78kcalCarbohydrates: 491.64gProtein: 36.83gFat: 145.03gSaturated Fat: 87.57gCholesterol: 550.42mgSodium: 1339.33mgFiber: 8.02gSugar: 212.35g

Keyword Butter, Eggs, Holiday, Lemon, Vanilla
Tried this recipe?Let us know how it was!