Apricot marmalade tart EN

 

My grandmother used to make this tart and her house smelled wonderful!!

I used to spend some weeks of my summers with my maternal grandparents when I was a little girl. They were perhaps the dearest couple I have ever seen! Seeing my grandmother making the tart is one of my many memories I have with her!

Ingredients

Dough

225g butter at room temperature

150g caster sugar

1/4 teaspoon salt

30g  honey

120g egg yolks

1 tablespoon vanilla extract

Zest of 1 1/2 lemon

375g all-purpose flour, sifted

Filling

375g apricot jam

Zest of 1 lemon

 

Beat butter, sugar and salt in the mixer with the K beater for 3' on high speed.

Reduce the speed to medium and add the egg yolks, honey, vanilla and lemon zest, making sure that each material is incorporated before adding the next.

Beat for 2' until the mixture is fluffy.

We take the bowl off the mixer, we add half of the flour and incorporate it with a spatula. We do the same with the other half, stirring the mixture as little as possible because we do not want to activate the gluten.

Spread the dough on a piece of cling film and spread it in a thick rectangular block. Cover well with the transparent film and leave the dough in the refrigerator for at least 3 hours or until it hardens.

 Mix the jam with the lemon zest.

Roll out the dough on a lightly floured surface, molding a large 4mm thick circle

Cut a 28 cm diameter circle and place it in the mold.

Spread the jam on the dough, leaving half centimeter around it without jam.

Add some more flour to the dough and cut into strips.

Place the strips crosswise, making sure they reach the edge of the dough without marmalade.

If the strips break easily, we have to put the rolled dough in the freezer for a while. 15' is enough to make it easier to transfer the strips to the tart.

With the rest of the dough we form a large cord and place it along the perimeter of our tart. With the back of a knife, we push the cord so that it sticks to the cake and decorate it around.

Bake the cake in a preheated oven at 165°C in the lowest shelf for 45' or until lightly browned.

Let the tart cool completely and then enjoy it.