LUCE tart with fresh apricots

Summer is here, and luckily, like every year, it brings us plenty of delicious fresh fruit. I love adding fruit to my dough: apples and pears in the winter, strawberries, cherries, apricots, and peaches in the summer. Not to mention figs in September, one of my favorite ingredients!

Those who follow my blog on Instagram know that tarts are a bit of a passion of mine, the dessert my family asks me to make the most. In the winter, I fill them with the jam I made during the summer. Now that we have so much fresh fruit on hand, I prefer to use it directly in my tarts. For breakfast or as a beach snack for my kids, they're always a hit.

• 1 egg
• 100 g of butter
• 100 g of sugar
• 200g wholemeal einkorn flour
• 1 pinch of salt
• 1 teaspoon baking powder

• 10 ripe apricots
• 80 g of brown sugar
• A knob of butter
• 1 teaspoon potato starch
• 1 tablespoon of water

In a bowl, combine the cold, cubed butter and flour and work the ingredients together with your fingertips. The mixture should resemble sand (photo 1). Then, add the sugar and salt and continue working with your fingertips. The goal is to avoid overheating the dough. At this point, you can add the egg and yeast (photo 2).

Wrap the resulting dough in parchment paper and refrigerate for about 30 minutes. The butter must solidify before rolling out the dough easily.

While the pastry is resting, prepare the filling. In a nonstick pan, combine a knob of butter, the sugar, and the washed, halved, and pitted apricots (photo 3).

Let it simmer for a few minutes, stirring occasionally. In a bowl, dissolve the potato starch in a little water and pour it into the pan with the apricots. This will help thicken the sauce a bit. Let it cook for another 3-4 minutes and then turn off the heat (photo 4). Let the filling cool while you roll out the pastry.

Lightly flour your work surface and knead the dough a little with your hands, then roll it out with a rolling pin and shape it into a circle the size of your tart pan. Now, after lining your tart pan with the pastry, prick the surface with a fork (photo 5). Take the apricots and, starting from the outside of your pan, arrange them in concentric circles throughout the pastry, making sure the cut side is facing down. Once the entire base is covered, pour the syrup from your pan evenly over the tart (photo 6).

Preheat the oven to 180 degrees and bake the tart for about 25 minutes.

For any further clarifications or doubts about this recipe, you can write to me on my Instagram page penninonsolodolci .