Apricots, fruit with precious properties for the heart, sight and skin, are the queens of summer. Good for breakfast or for an afternoon snack, or to prepare delicious jams like that of the Agricola Miglioretti with low sugar content, excellent for filling the tart like the one we recommend today, with a very light and lactose-free lemon scented shortcrust pastry.
Discover the recipe
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For the pastry we will use
▪️ Flour type 2. 300gr
▪️ Fresh eggs 2
▪️ Organic raw cane sugar 100gr
▪️ Sunflower oil 80gr
▪️ Grated zest of an organic lemon
▪️Yeast for desserts 8gr (half sachet)

Stuffing
▪️ Apricot jam "Agricola Miglioretti" 250 gr

Decoration
▪️ Icing sugar
▪️ Almond flakes

Proceed by breaking the eggs into a bowl followed by sugar, oil, lemon zest and yeast.
Mix these ingredients well then add the flour a little at a time until you get a compact and non-sticky mixture from which you will make a ball.
Detach from the 1/4 ball which will serve for coverage.
At this point, spread the mixture and place it on a pan with the bottom and well-oiled edges, and fill with the jam.
From the dough set aside, form strips and cover your tart.
Bake in a pre-heated static oven at 180 degrees for 30/40 minutes.
Let it cool, decorate with powdered sugar and almond flakes and enjoy!