Tart with apricot jam

INGREDIENTS

• 500 g of 00 flour for cakes;
• 250 g of soft butter;
• 170 g icing sugar;
• 2 egg yolks + 1 whole egg;
• Grated peel of half a lemon;
• Toasted and chopped hazelnuts to taste;
• 1 jar of apricot jam, if homemade it’s even better..

STEP

1. Take a bowl, pour in the flour, sugar, grated lemon peel, soft butter and knead until the mixture becomes floury, add the eggs and knead quickly;
2. Form a loaf, cover with cling film and leave to rest for 1 hour in a cool place;
3. Once the time has passed, take the pastry and put aside the amount needed to make the strips;
4. Roll out the shortcrust pastry with a rolling pin, with baking paper underneath, place on a baking tray and remove any excess pastry from the sides;
5. Sprinkle with a layer of chopped hazelnuts, add the apricot jam, level well;
6. Now, with the shortcrust pastry that we put aside, form some strips;
7. Place the strips delicately on the tart (perhaps before placing them on the cake let them rest for a few minutes in the freezer so it is easier for them not to break;
8. Bake in a hot oven at 180 degrees for 30-35 minutes. If you see that the pastry is starting to brown too much, cover the tart with a sheet of baking paper in the last 10 minutes and continue cooking;
9. Remove from the oven and let it cool in the pan, then transfer the apricot tart onto a nice serving tray, add the icing sugar and… finally we can enjoy it!!! It will be finished soon, that’s for sure!!