This recipe starts with pasta frolla--soft dough--from Carol Fields's The Italian Baker. Beatriz Da Costa

This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).

Yield: makes 2 9'' tarts



  • 2 14 cups flour
  • 12 cup sugar
  • pinches salt
  • 34 cup plus 2 tbsp. butter, cut into pieces
  • 1 egg plus 1 egg yolk, lightly beaten
  • 1 tsp. vanilla extract
  • 1 tsp. fresh lemon juice


  • 12 vanilla bean, split lengthwise
  • 12 cup sugar
  • 2 cups crushed amaretti cookies
  • 2 12 lb. fresh apricots, halved and pitted
  • 1 tbsp. butter, softened
  • 4 tbsp. chopped pistachios
  • 1 egg


  1. Mix together flour, sugar, and salt in a large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse cornmeal. Combine eggs, vanilla, and lemon juice in a bowl, then add to flour mixture. Turn out onto a floured surface and knead until dough holds together. Wrap in plastic and refrigerate for 1 hour.
  2. Scrape seeds from vanilla bean into sugar in a bowl. Discard the pod. Stir sugar and set aside for 1 hour.
  3. Preheat oven to 400°. Roll out dough into 2 12” rounds on a floured work surface, place on 2 cookie sheets, and spread amaretti on top, leaving a 2” border. Arrange apricots, cut side up, over amaretti, dot with butter, dust with 1 tbsp. vanilla sugar, and sprinkle with pistachios. Fold over edges.
  4. Lightly beat egg with 1 tbsp. water. Brush crusts with egg wash; dust tarts with 2 tbsp. vanilla sugar (save extra for another use); bake until crusts are golden, 20–25 minutes.