Apricot Tart

Almond pastafrolla Ingredients Flour 500 g Butter 300 g Icing sugar 200 g Chopped almonds 150 g Egg 125 g Salt 5 g grated lemonrind Procedure Mix the butter with the sugar, add the eggs, the salt and the lemon rind and at last the flour and the finely crushed almonds. Let the paste stand in the fridge for a couple of hours. “Whipped” pastafrolla Ingredients Flour 500 g Butter 300 g Icing sugar 220 g Eggs 125 g grated lemonrind Procedure Whip the butter with the sugar, mix the eggs and the lemon and at last the sifted flour and take care not to unwhip the mix. Use a sac a poche in order to model a perfect tart grid. Cover a tart mould with 1 cm. thick almond paste, fill it with 5-6 mm of Toschi Extra Apricot Jam and make a surface grid by means of the “whipped” pastafrolla by using a sac a poche with small unnotched mouth. Bake at 190° C for about 25-30 minutes.

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