Apricot Crostata


cup (175 mL) unsalted butter, at room temperature plus extra for tart pan cup (175 mL) sugar 1 tbsp (15 mL) lemon zest, finely grated 1 tsp (5 mL) pure vanilla extract 3 eggs 2 cups (500 mL) all-purpose flour ⅛ tsp (0.5 mL) salt 2 cups (500 mL) fine-quality apricot jam 1 tsp (5 mL) lemon juice


This Tart Is Made In Many Different Forms All Across Europe. The Pleasing Combination Of Crumbly Pastry And Sweet Preserves Is Best Served With Vanilla Ice Cream And A Few Raspberries For Garnish.

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