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Apricot jam tart
The home apricot tart: shortcrust pastry made in the bowl, apricot jam and a lattice top. Make it ahead and bake it in the oven.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Wheat flour, all-purpose 300 g
- Butter, salted 150 g cold, cubed
- Granulated sugar 100 g
- Whole egg, fresh 50 g
- Apricot jam 300 g
- Fine salt 2 g
Steps
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1 Put the flour, sugar and salt in the bowl; add the cold butter and rub in: 20 sec / speed 6.
20 sec · speed 6
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2 Add the egg and knead: 40 sec / speed 4 / kneading mode.
40 sec · speed 4 · dough
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3 Shape into a disc, wrap in cling film and refrigerate for 30 minutes.
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4 Roll out the pastry, line a 24 cm tin, prick the base and spread the jam.
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5 Decorate with pastry strips and bake at 180 degrees for 35-40 minutes, until golden.
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6 Let cool completely before removing from the tin and slicing.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 419 kcal | 394 kcal |
| Protein | 5.1 g | 4.8 g |
| Carbohydrate | 65.3 g | 61.5 g |
| Sugars | 28.9 g | 27.2 g |
| Fat | 16.2 g | 15.3 g |
| of which saturates | 9.9 g | 9.3 g |
| Fibre | 1.1 g | 1.1 g |
| Salt | 0.61 g | 0.58 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.