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| Apricot Marmalade Tarta |
2 ready-made pie crusts (or make from scratch)
1 ½ cups apricot marmalade
1 bay leaf
Pinch salt
Pinch freshly ground pepper
1 egg, beaten
Preheat oven to 350F.
Place one pie crust evenly in a 9 pinch tart pan. Prick
holes at the bottom of the tart pan. The crust will not be deep, about 1/2 inch
in thickness.
In a small pan, warm the apricot marmalade with the bay
leaf, salt and pepper. Remove the bay leaf, and transfer marmalade to the tart
pan.
Cut six to eight (½ inch) strips of dough with the remaining pie
crust to cover the top of the tart pan. Create any design you like. Brush the
dough strips lightly with egg wash and place in the oven. Bake at 180° about 30-40 minutes or until the
tart is golden. Remove from oven and
allow to cool in the pan. Serve with
whip cream or vanilla ice cream.
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| Apricot marmalade |
Apricot marmalade is one of my favorite preserves. It is often
used in Italy for pastries, cookies, and tarts. My apricot tart is a classic
and simple Italian pastry that can be accomplished in just a few steps. It takes
minutes to prepare and less than 45 minutes to bake. I like it for breakfast,
as a dessert or a snack with tea or cappuccino.
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