Apricot And Amaretti Tart

Recipe Ingredients

		Pastry
2 cups	125g / 4.4oz	All-purpose flour
1 cup	237ml	Pinch salt (small)
1/2 cup	99g / 3.5oz	Superfine sugar - plus
2 tablespoons	30ml	Superfine sugar
10 tablespoons	150ml	Butter
1		Egg
2		Egg yolks
		Filling
14		Ripe apricots - peeled (or 6 peaches or 6 very ripe pears)
24		Amaretti biscuits - (cookies), broken small pieces
		Grated zest of 1 lemon

Recipe Instructions

Preheat the oven to 350F.

Make the pastry: Sift the flour, salt, and sugar into a large bowl. Cut in the butter. Add the egg and egg yolks and knead lightly to make a smooth dough. (This can also be made in a food processor.) Wrap in plastic film and put to rest in the refrigerator for 30 minutes.

While the pastry is resting, prepare the filling: Halve and pit the apricots and put them in a bowl with the amaretti and lemon zest. Roll out the pastry and use to line a 10-inch flan dish or tart pan. Add the filling, arranging the apricots rounded side up. Bake for 30 to 45 minutes. Serve warm or cold.

Source:
ITALIAN COUNTRY COOKING by Susanna Gelmetti

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