Hungarian Apricot Tart

Hungarian Apricot Tart

A light summer pastry, resembling a shortbread, and each bite is a little bit of heaven.


For the dough:

4 cups flour

2 tsp baking powder

1 lb butter

¼ cup sugar

1 egg

1 lemon peel, grated

Juice of 1 lemon

2-3tbsp sour cream

Apricot Jam


Mix the butter with flour until coarse crumbs form.

Then add the sugar and baking powder and mix well.

Add one egg, lemon peel and the lemon juice and sour cream to make a medium soft dough.

Roll ¾ of dough to fit a 9’’x13’’ pan, then spread Apricot jam over the top of it.

Roll out long ropes from the remaining ¼ of dough and weave a lattice top over the fillings. Bake at 180 Celsius for 40-50 minutes until golden brown.

Serve with some fresh halved apricots on the side, or some vanilla ice cream for a refreshing summer treat.

1 comment

Eugena Bienvenue
Eugena Bienvenue
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