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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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