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Apricot season:
the tart with jam!

Tart with apricot jam

I would say that the most classic pies, at least at my house, was always the one with the apricot jam.
Sure you can do with cherries
(I then love the one with the strawberry jam; jam but at home is loved only by me ...).

But the memory that I have of all the pies you eat as a child always goes to the apricot.
And this jam, this year, I have an almost industrial basis!
Just one prepared, in fact, in recent days (Click here for details).

So last night I prepared a dough for the classic short pastry (Here the recipe) And this morning - Sunday - just after six I began to work to prepare the cake.
Spread the mixture on baking paper, I went straight into the pan and I stuffed abundantly.

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Then I decorated with a little 'of dough strips cut to the good and I baked for half an hour, as always.

The time for the cake to cool down, a cup of coffee and Sunday breakfast has been remedied.

As was the dessert after lunch and snack!

ADVICES AND NOTES:

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  • The recipe for the preparation of shortbread and tart are on the site: click here!

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