Apricot and amaretti tart

Apricot and amaretti tart

Taking advantage of seasonal fruits to prepare delicious pies is always a real pleasure. Even if for that, you have to turn on the oven.
This pie is made with apricots and amaretti, you know the little Italian almond biscuits. Apricot always goes very well with almonds. The result is a delicious pie that will be perfect to end a good meal or to accompany coffee.
The idea for this original pie comes to me from Italian blogs. There are different variations, with cream or fruit. I was impatiently waiting to find good apricots to make it. And I was not disappointed. Not only is this pie very easy to make, but it is really delicious. everyone was amazed by its flavors, without really being able to guess what makes it up. The amaretti indeed become fondant. Their scent is very present, especially if they have been lightly soaked in a little alcohol. It’s a perfect pie, just the way I like them. To be repeated very often!

Apricot and amaretti tart:


370g flour
50g ground almonds
90g icing sugar
1 pinch of salt
1/2 tsp baking powder
220g butter
2 eggs

Mix the flour, ground almonds, sugar, salt, baking powder and soft butter into pieces.
Add the egg and mix until you have a homogeneous paste, without insisting. The dough can be made in a food processor.

Refrigerate for approx. 30 minutes.

Cut the dough to 2/3. Lightly flour the work surface and roll out this piece.

Fill a circle or a mold of 22/24 cm.

Spread the other piece of dough and refrigerate everything.

Candied apricots:

500g apricots
100g brown sugar
2 tsp Vitpris

Mix the apricots and 80 g of sugar.
Bring to a boil and simmer for a few minutes.
Mix the remaining sugar and the Vitpris and sprinkle it over the apricots.
Leave to cook for a few more minutes.
Let cool.

Apricot and amaretti tart, preparation


1 packet of crunchy amaretti

amaretto (or rum)

Preheat the oven to 180°C.

Pour the cooled confit over the dough.
Quickly dip a cookie in the alcohol and place it on top. Do the same for all the cookies until you cover the whole pie.
Place the remaining dough on top. Seal the edges and pass the roller to remove the excess.
Make a small hole in the center to let the steam escape.

Cook for 25/30 minutes.

Leave to cool before eating.

This pie is eaten at room temperature, preferably the same day.

Apricot and amaretti tart

To finish: I advise you to dip the amaretti in amaretto, an almond liqueur. It works very well with rum too. The alcohol evaporates during cooking, and only the taste remains.

To prepare the confit, I used my pretty saucepan The Crucible. I love this color. (Offered)

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