Limburgse Abrikozentaart (limburgian Apricot Tart)
Limburgse Abrikozentaart, or Limburgian Apricot Tart, is a traditional dessert from the Limburg region of the Netherlands. This delicious tart is filled with sweet apricot jam and encased in a buttery pastry crust, making it a perfect treat for any occasion.
Ingredients
- 300g all-purpose flour
- 150g unsalted butter, cold and cubed
- 100g granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 200g apricot jam
Instructions
- In a large bowl, combine the flour and sugar. Add the cold, cubed butter and use your fingers to rub the butter into the flour mixture until it resembles breadcrumbs.
- Add the egg and vanilla extract to the mixture and knead until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F). Roll out two-thirds of the dough on a floured surface and use it to line a 9-inch tart pan. Spread the apricot jam over the dough.
- Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the apricot jam.
- Bake the tart in the preheated oven for 40 minutes, or until the crust is golden brown. Allow the tart to cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Fat
- 14g
- Protein
- 3g
Supplies
9-inch tart pan Rolling pin Pastry brush
Tools
Oven Mixing bowl Plastic wrap
Serving suggestions
Serve the Limburgse Abrikozentaart with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Tips & tricks
For a decorative touch, sprinkle some sliced almonds over the lattice crust before baking.
Cost
$10