Butter-rich pastry holds a four- ingredient filling of apricot jam, lemon juice, cinnamon and nutmeg. For best results, be sure to use cold butter and cream in the lemony pastry. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).

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Ingredients

Sweet Tart Crust

Filling

Directions

  • For Sweet Tart Crust: In a medium bowl, combine flour and sugar. Add the butter and, using a pastry blender or the tips of your fingers, cut or rub the butter into the dry ingredients until butter pieces are pea-size.

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  • In a small bowl, whisk together the egg yolk, lemon zest and 1 tablespoon lemon juice. Add egg mixture to flour mixture; stir with a wooden spoon to thoroughly combine. Add cream, 1 tablespoon at a time, until a dough forms. (You may not need all the cream.) Shape dough into a disk, cover with plastic wrap and chill for 1 to 24 hours.

  • Butter a 9-inch, removable-bottom tart pan. Press two-thirds of the dough into the bottom and 1/2-inch up the side of the pan. Set the pan and the remaining dough aside.

  • For filling: In a medium bowl, stir together preserves, nutmeg, cinnamon and lemon juice, then spread over bottom crust in pan.

  • On a lightly floured surface, roll out the remaining dough to a 1/8-inch thickness. Cut it into 1-inch-wide strips. Weave the strips in a lattice pattern over the top of the tart. Using the tines of a fork, seal the ends of the lattice firmly around the sides of the crust. Bake in a 350° oven for 45 to 50 minutes or until the crust is light golden brown. Let cool completely on a wire rack. If you like, sift with powdered sugar before serving.

Nutrition Facts

406 calories; 19 g total fat; 66 mg cholesterol; 152 mg sodium. 57 g carbohydrates; 3 g protein;

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