This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
This recipe starts with pasta frolla ("soft dough") from Carol Fields's _The Italian Baker_ (HarperCollins, 1985).
Yield: makes 2 9'' tarts
FOR THE PASTRY:
- 2 1⁄4 cups flour
- 1⁄2 cup sugar
- pinches salt
- 3⁄4 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
FOR THE FILLING:
- 1⁄2 vanilla bean, split lengthwise
- 1⁄2 cup sugar
- 2 cups crushed amaretti cookies
- 2 1⁄2 lb. fresh apricots, halved and pitted
- 1 tbsp. butter, softened
- 4 tbsp. chopped pistachios
- 1 egg
- 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.
- Scrape seeds from vanilla bean into sugar in a bowl. Discard the pod. Stir sugar and set aside for 1 hour.
- 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.
- 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.