INGREDIENTS
- 500 g of 00 flour for cakes;
- 250 g of soft butter;
- 170 g icing sugar;
- 1 level teaspoon of baking powder;
- 2 egg yolks + 1 whole egg;
- 1 level teaspoon of baking powder;
- The grated zest of 1 lemon;
- 1 jar of cherry jam, if homemade it is even better;
- Chopped hazelnuts
STEP
- Take a bowl, pour in the flour, sugar, sifted yeast, grated lemon peel, soft butter and knead until the mixture becomes floury, add the eggs and knead quickly;
- Form a loaf, cover with cling film and leave to rest for 1 hour in a cool place;
- Once the time has passed, take the pastry and put aside the amount needed to make the strips;
- Roll out the shortcrust pastry with a rolling pin, with baking paper underneath, place on a baking tray and remove any excess pastry from the sides;
- Sprinkle with chopped hazelnuts, add the cherry jam and level well;
- Now, with the shortcrust pastry that we put aside, form some strips;
- Place the strips delicately on the tart (perhaps before placing them on the cake let them rest for a few minutes in the freezer so it is easier for them not to break;
- Bake in a hot oven at 180 degrees for 30-35 minutes. If you see that the pastry is starting to brown too much, cover the tart with a sheet of baking paper in the last 10 minutes and continue cooking;
- Remove from the oven and let it cool in the pan, then transfer the apricot tart onto a nice serving tray, add the icing sugar and… finally we can enjoy it!!! It will be finished soon, that’s for sure!!
NOTE
If you have little time and do not want to give up a healthy and homemade dessert, you can prepare the shortcrust pastry in advance and freeze it. When needed, simply defrost it in the refrigerator before using it.
