Hungarian Apricot Tart
A light pastry infused with the irresistible summery fruit aromas of traditionally made apricot jam. Each bite of this delicious bake is a little bit of heaven.
- 4 cups flour
- 2 tsp baking powder
- 1 lb butter
- ¼ cup sugar
- 1 egg
- 1 lemon peel, grated
juice of 1 lemon
- 2-3 tbsp sour cream
Mix the butter and 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.