Apricot tart
Instructions
Place the flour and place the chopped butter, an egg and one egg yolk, sugar and grated lemon peel and knead.
Form a ball and, after having wrapped in plastic wrap, put it in the fridge for half an hour.
Peeled apricots, remove the core and cut them in half.
Roll out the pastry and foderatevi buttered and floured mold, then sprinkle the ladyfingers and wet your hair with maraschino.
Cover with half the apricots, sprinkled with almonds and cover with pastry brush strips with egg.
Bake for about 40-50 minutes.
Ingredients and dosing for 4 persons
- 300 g of flour
- 200 g of butter
- 150 g of sugar
- 1 egg
- 2 egg yolks
- 1 lemon
- 500 g of apricots
- Maraschino
- 100 g of almonds
- Biscuits savoiardi