TART WITH APRICOT FILLING
TART FOR BREAKFAST AND TEA BREAK
Difficulty level
TART FOR BREAKFAST AND TEA BREAK
Ingredients
| TOP FROLLA | g 1.000 |
| unsalted butter 82% fat - softened | g 400 |
| eggs | g 100 |
| caster sugar | g 100 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment until the dough is well-combined.
Refrigerate for 1 hour at least.
Ingredients
| PASSATA ALBICOCCA | To Taste |
Use a dough sheeter to roll the shortcrust pastry out to a 4mm layer and use it to line a tart pan, the prick it all over and fill the shortcrust base with a 1cm layer of PASSATA ALBICOCCA.
Decorate with some strips of shortcrust pastry on top.
Bake in a deck oven at 190-200°C until the tart is perfectly golden-brown.
