Apricot and Amaretti Tart is a delicious frolic of fabulous flavors that tantalize and delight the palate. Simply glorious Italian cuisine!
Apricot and Amaretti Tart

Apricot and Amaretti Tart
Prep time
Cook time
Total time
You may use peaches or pears to make this delicious tart, making it a useful recipe any time of year.
Recipe type: Baked Goods
Cuisine: Italian
Serves: 6
  • 2 Cups all-purpose flour
  • 1 pinch salt
  • 1/2 Cup superfine sugar; plus
  • 2 Tablespoons superfine sugar
  • 10 Tablespoons butter
  • 1 whole egg
  • 2 egg yolks
  • 14 ripe apricots; peeled (or 6 peaches or 6 very ripe pears)
  • 24 Amaretti biscuits (cookies) broken small pieces
  • grated zest of 1 lemon
  1. Preheat the oven to 350 degrees.
  2. Make the pastry: Sift the flour, salt, and sugar into a large bowl. Cut in the butter. Add the egg and egg yolks and knead lightly to make a smooth dough. (This can also be made in a food processor.) Wrap in plastic film and put to rest in the refrigerator for 30 minutes.
  3. While the pastry is resting, prepare the filling: Halve and pit the apricots and put them in a bowl with the amaretti and lemon zest.
  4. Roll out the pastry and use to line a 10-inch flan dish or tart pan. Add the filling, arranging the apricots rounded side up. Bake for 30 to 45 minutes. Serve warm or cold.
This recipe yields 6 servings.

Comments: You can substitute fresh peaches or pears for the apricots.

Recipe Source: ITALIAN COUNTRY COOKING by Susanna Gelmetti

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