Apricots jam

Tips

our compotes are prepared with seasonal fruit, harvested and immediately processed to ensure maximum authenticity and goodness of the product.no preservatives are used but only the acidity of natural lemon juice.

Our advice:

Apricot tart

In a bowl, mix the flour, sugar, lemon zest and salt. Add the butter and knead by hand until the mixture is grainy. Add the egg and a yolk and, without mix, quickly form a ball of dough. Flatten it, cover it and put it in the fridge for approx. 30 minutes. Spread ⅔ of the dough some flour to create a thickness of approx. 3 mm, place in the pan and prick with a fork. Spread the apricot jam on top. Roll out the remaining dough on a little flour to a thickness of approx. 3 mm, cut it into strips, arrange it twisted on the jam and press the edge well. Brush the tart with the egg. Cook for approx. 25 min. in the lower part of the oven preheated to 180 ° C. Remove from the oven and leave to cool on a rack.

Quick, easy, tasty! This is the rule we follow for our recipes.

Ingredients (8 people):

• – 250 g apricot jam
• – 250 g white flour
• – 80 g sugar
• – 1 organic lemon, a little grated zest
• – 1 pinch of salt
• – 125 g chilled butter
• – 1 egg, beaten
• – 1 yolk