Apricot Jam Tart Recipe
- 1 3/4 cups unbleached all purpose flour
- 1/3 cup sugar
- 1 tablespoon grated lemon peel
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small pieces
- 2 large eggs, lightly beaten
- 3 tablespoons ground amaretti cookies (from about 3 cookies)
- 1 3/4 cups apricot or fig jam
- 1 large egg, beaten to blend
- 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°F. 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 11×6-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.
- Italian macaroons, available at Italian markets and some supermarkets.