Apricot Tart
This recipe starts with pasta frolla ("soft dough") from Carol Fields's The Italian Baker (HarperCollins, 1985).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pastry cutter
- Rolling pin
- Pastry brush
- Paring knife
- Cutting board
- Baking sheet
- Oven
- Refrigerator
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Plastic wrap
Ingredients
- 2 1⁄4 cups flour
- 1⁄2 cup sugar
- pinches salt
- 3⁄4 cup plus 2 tbsp. butter, cut into pieces
- 1 egg plus 1 egg yolk, lightly beaten
- 1 tsp. vanilla extract
- 1 tsp. fresh lemon juice
- 1⁄2 vanilla bean, split lengthwise
- 2 cups crushed amaretti cookies
- 2 1⁄2 lb. fresh apricots, halved and pitted
- 1 tbsp. butter, softened
- 4 tbsp. chopped pistachios
- 1 egg
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