For the crust
4 cups all-purpose flour (500g)
1 cup confectioners' sugar (200g)
3 eggs (2 whites and 1 whole egg)
1 tablespoon grated lemon zest
1 cup unsalted butter (200g), at room temperature
2 tablespoons milk
For the filling
60g almonds
80g apricots
1 cup rosewater jelly
1 cup raspberry jelly
1/2 cup orange marmalade or peach jam
2 red apples, peeled and cut into pieces
For the crust
4 cups all-purpose flour (500g)
1 cup confectioners' sugar (200g)
3 eggs (2 whites and 1 whole egg)
1 tablespoon grated lemon zest
1 cup unsalted butter (200g), at room temperature
2 tablespoons milk
For the filling
60g almonds
80g apricots
1 cup rosewater jelly
1 cup raspberry jelly
1/2 cup orange marmalade or peach jam
2 red apples, peeled and cut into pieces
Place the almonds and apricots in a clean cloth and beat with an electric mixer until coarsely chopped
Set aside. Reserve
Combine all the crust ingredients in a bowl and mix with your fingertips until a smooth dough forms
Grease a 31cm round tart pan and line it with 2/3 of the dough
Reserve the remaining dough for covering the tart
Mix the jellies together in a bowl, then spread them over the dough
Add the apple pieces on top, spreading them evenly over the tart
Sprinkle the almonds and apricots over the apple pieces
Open the reserved dough on a surface and cut it into strips 1cm thick
Place the strips on top of the tart to form a lattice pattern
Trim the edges of the dough with a sharp knife
Bake in a hot oven (200°C), preheated, for 15 minutes on the lower rack
Reduce the oven temperature to 180°C and move the rack up
Leave it in the oven for another 15 minutes or until the tart is baked through
Remove from the oven and cover with a clean cloth
Let it cool, then demold
Once cooled, dust with confectioner's sugar
Serve at room temperature.
