Someone once told me about this tart a few years ago, and like most things Italian, it seemed like a perfectly simple little tart that that is both delicate and delicious. This is the same apricot preserve I made weekend before last, and this is probably the best use to put it to, second to spreading it on your toasts.
The original version of this recipe doesn't even require you to wave the lattice, you just layer one set of strips over the other, at a diagonal angle (as opposed to the right-angled weave of most tarts).
I'm going to make another. one of these using the plum preserve from last weekend, and I'm going to try that method out there— stay tuned!
*Ingredients*
Hot Hands Pastry Dough ([ Ссылка ])
Apricot Preserve ([ Ссылка ])
Adapt the quantities to the size of tin you're using.
00:00 Apricot Jam Tart
00:15 The Pastry Base
02:04 The Jam Layer
02:59 The Lattice
07:32 The Egg Wash
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Music: "Jazz_Mango" by Joey Pecoraro
