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).

Apricot Tart Apricot Tart
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.