• 2 / 18 hours
  • Low

Tarts with apricot, lime and pink pepper

For the pastry
330 g of Soft wheat flour type 1
250 g of soft butter
170 g of sugar
70 g of beaten egg
1 pinch of salt
For the jam
600 g of apricots net of waste
280 g of sugar
15 g of lime juice
30 g of lime zest
5 g of milled pink pepper
Half an apple, peeled into cubes
To garnish
Powdered sugar q.s.
First, prepare the jam: pour all the ingredients into a saucepan and cook over low heat, stirring often, especially from half cooking onwards. Cooking times will depend on the amount of water present in the fruit, but it will take at least 40/60 minutes. When, by dropping a drop on a sloping and cold plate, the jam stops almost immediately, it will be ready. At this point, pour the jam into two or three sterilized jars, seal the cap well and put them upside down until completely cooled.
Proceed with the preparation of the pastry. In the kneading machine with the leaf hook (or with an electric whisk), work the butter with the sugar, vanilla and lemon zest. When the sugar has dissolved and you have obtained a frothy and homogeneous consistency, insert the beaten egg flush and work until the incorporation is complete. Sift the flour separately, then insert it in one go, working for a few moments.
Pour the mixture on the worktop and knead by hand until you create a loaf of pastry. Wrap it in plastic wrap, mash it and let it rest in the fridge for at least 30 minutes, preferably for a whole night.
When resting, roll out the pastry on a floured work surface and create a sheet with a thickness of 3 mm. Line the non-stick tartlet molds and shape it well on the bottom and edges, then remove the excess pastry.
Stuff with the jam and decorate with pastry strips that you have obtained from the leftover dough.
Cook the tarts at 175/180°C in static mode for 20/25 minutes. Once cooked, let them cool before removing them from the mold and sprinkling them with icing sugar.

In cooperation with Il dolce di Alice

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