INGREDIENTS
- 500 g of 00 flour for cakes;
- 250 g of soft butter;
- 170 g icing sugar;
- 2 egg yolks + 1 whole egg;
- Grated peel of half a lemon;
- Toasted and chopped hazelnuts to taste;
- 1 jar of apricot jam, if homemade it’s even better..
STEP
- Take a bowl, pour in the flour, sugar, 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 a layer of chopped hazelnuts, add the apricot jam, 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
The apricot jam tart can be stored at room temperature, in a cool place, for 2-3 days maximum: the important thing is to keep it under a glass bell jar.
The shortcrust pastry can be prepared in advance and stored in the refrigerator for up to a week, wrapped in cling film. Or you can freeze it for about 1 month.
