Apricot Jam Tart with Vesuvian Apricots

The land of Vesuvius is characterized by fertile soil that yields succulent and aromatic fruits like Vesuvian apricots. Grown along the slopes of the famous volcano, they are a prized fruit with a unique and unmistakable flavor. Their sweetness and aroma make them perfect for making jams.

Vesuvian apricot jam is a precious and versatile product that can be used in various ways. It can be spread on bread, used to fill tarts and desserts, or paired with aged cheeses. In this article, we will discover a simple recipe for a tart that highlights the unique taste of jam made from the fruits of the Vesuvian land.

Ingredients:

• 250g of flour
• 100g of cold diced butter
• 80g of sugar
• 1 egg
• 250g of Vesuvian apricot jam
• Powdered sugar for decoration

Instructions:

1. Preheat the oven to 180°C and lightly butter a tart pan.
2. In a large bowl, sift the flour and add the cold diced butter .Using your fingertips, quickly work the butter with the flour until you get a sandy mixture.
3. Add the sugar to the flour and butter mixture and mix well.
4. Add the lightly beaten egg and quickly knead until you get a homogeneous dough. Wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
5. Meanwhile, heat the apricot jam in a saucepan to make it more spreadable.
6. Take the tart dough from the refrigerator and roll it out on a floured surface until you get a disc about one and a half centimeters thick, leaving a small piece aside to use for decoration.
7. Carefully transfer the dough disc to the tart pan, pressing the edges well. Prick the base with a fork.
8. Pour the Vesuvian apricot jam onto the base and spread it evenly.
9. Make strips with the leftover dough and decorate the tart as desired.
10. Bake the tart in a preheated oven for about 35-40 minutes, until golden brown.
11. Once ready, remove the tart from the oven and let it cool.
12. Sprinkle with powdered sugar before serving if desired.