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Apricot Jam Tart

"My mother's favorite restaurant in Sacramento is Biba," writes Grace Bannor, San Francisco, CA. "She claims it's the most authentic Italian food she has tasted outside her native Florence. Whenever the jam tart is on the menu, it's a must-have for my mother. If I had the recipe, I could make it for her next birthday."

Type: Eggs, Fruit
Courses: Dessert
Serves: 10 people

Recipe Ingredients

1 3/4 cups 109g / 3.8ozUnbleached all-purpose flour
1/3 cup 65g / 2.3ozSugar
1 tablespoon 15mlGrated lemon peel
1/2 teaspoon 2.5mlBaking powder
1/2 teaspoon 2.5mlSalt
12 tablespoons 180mlChilled unsalted butter - (1 1/2 sticks) - cut small pieces
2 tablespoons 30mlEggs - lightly beaten (large)
3 tablespoons 45mlGround amaretti cookies = (from about 3 cookies) - see * Note
1 3/4 cups 414mlApricot or fig jam
1 cup 198g / 7ozEgg - beaten to blend (large)

Recipe Instructions

Blend flour, sugar, lemon peel, baking powder, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 2 eggs; using on/off turns, process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic and refrigerate overnight. Let soften slightly before rolling out.

Preheat oven to 375 degrees. Butter 9-inch-diameter tart pan with removable bottom. Set aside 1/3 of dough. Roll out remaining dough on lightly floured surface to 14-inch round. Transfer to prepared tart pan. Trim overhang to 1 inch. Fold in dough to make double-thick sides. Freeze crust 15 minutes. Sprinkle amaretti crumbs in crust. Spoon jam into crust, smoothing with spatula.

Roll out reserved dough to 11- by 6-inch rectangle. Cut into eight 1/2-inch-wide strips. Arrange strips atop jam to form lattice. Brush lattice with beaten egg. Bake tart until crust is golden, about 45 minutes. Cool at least 6 hours to allow jam to set. Cut into wedges and serve.


Note: Italian macaroons, available at Italian markets and some supermarkets.

"Bon Appetit, September 2002"


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