Pasta Flora: Greek Apricot Preserve Tart

Ingredients

• 3/4 pound (340 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (60 g) confectioners’ sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 1/2–2 cups (about 480–615 g) apricot preserves, or your favorite thick jam or preserves
• 2 teaspoons granulated sugar, for decorating
• Confectioners’ sugar, for garnish, optional

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Add the softened butter, granulated sugar, confectioners’ sugar,...: Add the softened butter, granulated sugar, confectioners’ sugar, salt, and vanilla extract to the bowl of a tabletop mixer fitted with the paddle attachment.

3. 3

   Begin mixing on low speed, then increase to...: Begin mixing on low speed, then increase to high and beat until the butter mixture is thick, light, and fluffy. Stop occasionally to scrape down the sides and bottom of the bowl with a spatula.

4. 4

   Add the flour and mix on low speed...: Add the flour and mix on low speed just until it is incorporated and a soft dough forms. Do not overmix.

5. 5

   Transfer the dough to a lightly floured work...: Transfer the dough to a lightly floured work surface. Set aside about one-third of the dough for the lattice topping. If the dough is very soft, refrigerate the reserved portion while preparing the crust.

6. 6

   Press the remaining two-thirds of the dough evenly...: Press the remaining two-thirds of the dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Use the bottom of a flour-dusted measuring cup to flatten the crust and press the dough neatly into the fluted sides of the pan.

7. 7

   Place the tart crust in the freezer for...: Place the tart crust in the freezer for at least 30 minutes, or until firm.

8. 8

   Set the chilled tart pan on a parchment-lined...: Set the chilled tart pan on a parchment-lined baking sheet and bake for 25 minutes.

9. 9

   Spoon the apricot preserves into the crust and...: Spoon the apricot preserves into the crust and spread them into an even layer.

10. 10

    Divide the reserved dough into small pieces. Gently...: Divide the reserved dough into small pieces. Gently roll each piece between your palms or on the work surface to create thin ropes.

11. 11

    Arrange half of the dough ropes diagonally across...: Arrange half of the dough ropes diagonally across the preserves, leaving a little space between each one. Place the remaining ropes diagonally in the opposite direction to create a simple crisscross lattice. There is no need to weave the dough.

12. 12

    Sprinkle the lattice lightly with the 2 teaspoons...: Sprinkle the lattice lightly with the 2 teaspoons of granulated sugar.

13. 13

    Bake on the center rack for 30–35 minutes,...: Bake on the center rack for 30–35 minutes, or until the crust and lattice topping are golden.

14. 14

    Remove the tart from the oven and allow...: Remove the tart from the oven and allow it to cool in the pan for at least 1 hour. The preserves will thicken and set as the tart cools.

15. 15

    Carefully remove the tart from the pan. Dust...: Carefully remove the tart from the pan. Dust with confectioners’ sugar, if desired, and serve at room temperature with coffee, tea, or vanilla ice cream.

16. 16

    For a seasonal tart, use hearts for Valentine’s...: For a seasonal tart, use hearts for Valentine’s Day, leaves for fall, or stars for Christmas.