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.

Limburgse Abrikozentaart (limburgian Apricot Tart)

Ingredients

  • 300g all-purpose flour
  • 150g unsalted butter, cold and cubed
  • 100g granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200g apricot jam

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the apricot jam.
  5. 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