Closed apricot tart: a treasure trove of flavour

This typical Tuscan recipe is perfect to serve as a dessert after a meal: let's see how to prepare the closed apricot tart.

If we had to describe the tart closed with apricots we could tell you to start imagining a shell of shortcrust pastry without butter , prepared with oil and Vin Santo, crumbly and fragrant, which contains a soft filling based on apricots with honey and cinnamon. Your taste buds will already be activated!

To this we must add that it is not a simple apricot cake or even a rib. This particular recipe, typical of Tuscany , will give life to a dessert whose filling, thanks to cooking in the oven, will turn into a sort of jam. Let's see together how to prepare it!

How to prepare the apricot closed tart recipe

The preparation is divided into two phases . In the first we will prepare the shortcrust pastry, in the second the filling.

1. To prepare the closed apricot tart, start by placing the flour , sugar , baking powder , grated lemon zest and pine nuts coarsely chopped with a knife in a bowl. Mix quickly then make a hole in the centre.
2. On the side, beat the egg with the oil and the vin santo and pour them into the centre, mixing first with a spoon and then by hand.
3. You will have to obtain a smooth and homogeneous dough which you will wrap in cling film and let it rest for at least 30 minutes .
4. In the meantime wash the apricots , cut them in half and put them in a container.
5. Season them with lemon juice , honey and a little cinnamon , then mix well.
6. Pour them into a non-stick pan and let them cook for about 3 minutes , then switch off and let them cool.
7. Divide the dough to obtain one part larger than the other (the ratio is approximately 2/3-1/3) and roll out the first one to obtain a disc of 32 cm in diameter.
8. Transfer it into a tart mold with a diameter of 28 cm lined with parchment paper.
9. Pour the apricots inside, then roll out the remaining dough and place it on the surface.
10. Fold the excess edges inwards, pressing well to seal. Make incisions on the surface to help the steam escape.
11. Bake at 180°C for 30 minutes , then leave to cool completely before serving, decorating as desired with a sprinkling of icing sugar.

If you liked this recipe, we suggest you also try the soft cake with apricots and yoghurt and all our desserts with apricots !

storage

Given the high fruit content, we recommend keeping this cake for no more than three days in an airtight container.

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