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Ligurian apricot tart
Ligurian apricot tart
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Decadent Italian apricot tart with a sweet fruit center - a crowd favorite!
Ingredients:
  • 120g (2/3 cup) dried apricots
  • Sprinkling of ground cinnamon
  • 100g caster sugar
  • 250g (1 2/3 cups) plain flour
  • Sea salt
  • 150g butter, chopped, at room temperature
  • 20.00 ml pine nuts, chopped
  • 20g blanched almonds, finely chopped
  • 30g candied fruits, chopped
Instructions:
  • Simmer apricots with a generous pinch of cinnamon for 20 minutes. Cool, mash into jam, and set aside.
  • Combine beaten egg and sugar. Form a mound of flour on a clean surface, add a pinch of salt, make a well, pour in the egg mixture, mix in butter by hand to create a firm dough. If dry, add 1 tablespoon water. Rest dough for 30 minutes.
  • Preheat the oven to 180C/160C fan forced. Mix together mashed apricot, pine nuts, almonds, and candied fruit in a bowl.
  • Separate the dough into two portions, making one slightly larger than the other. Roll out the larger portion with a rolling pin until it forms a circle that can line the greased 30cm round tart tin. Roll out the smaller portion into a disc and keep it aside.
  • Evenly distribute the fruit and nut mixture on the bottom dough layer. Place the top dough layer on top, press down along the edges, trim off excess dough. Bake for 30 minutes.
  • Remove the tart from the oven and allow it to cool for a minimum of 30 minutes before enjoying. Spungata is most delicious when served slightly warm, accompanied by a dollop of cream or a scoop of ice cream.

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