Ingredient: of Apricots

Quality, authenticity, excellence
Luciana’s apricot jam tart


Luciana’s apricot jam tart

Author: Guido Boschetti



Total time:

60 min


1 Serving


For Luciana’s apricot jam
2 kg of Apricots
400 g of sugar
1 Lemon
For the shortcrust pastry
2 Eggs
200 g of Icing sugar
Lemon juice
500 g of Tipico IT’s 00 Flour
250 g of Tipico IT’s cold butter from fridge



First of all, start with the jam preparation: wash the apricots and cut them into slices. Then take a pot and put in it the apricot slices, add the sugar, mix well and put it on a low flame.


Subsequently, squeeze a lemon and add it to the mixture in the pot. Mix well and let it cook on medium flame for at least one hour by mixing step by step.


When the mixture will start to thicken, raise the flame and continue mixing. At this point, the jam is ready. Pour the jam in some little pots when it is still boiling, close them and put them upside down, in order to create the vacuum pack, leaving them cool down.


Subsequently, start the shortcrust pastry preparation: start kneading the cold butter from fridge cut into pieces with the flour. Then add the sugar with the slightly beaten eggs. Start mixing the ingredients and knead well, until you obtain a smooth and homogeneous dough.


Afterwards, envelop it in transparent cling film leaving it for rest for 30 minutes in fridge.


After this time, sort your shortcrust pastry out of the fridge and start rolling 2/3 of the dough on a floured pastry board. Subsequently roll it out in the previously buttered and floured tart mould. Once rolled, pierce its bottom with the help of a fork. Now, fill the bottom with the previously prepared apricot jam and level it well with the help of a spoon.


With the rest of the short crust pastry, create 2 cm width strips which will be put on the tart surface. Now put it in the pre-heated static oven at 175°C for 30-35 minutes and your apricot jam tart is ready.


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