Pasta Flora | Greek Apricot Preserve Tart

This quick and easy dessert can be made with any fruit preserve. Our favorite and traditional preserve flavor is with apricots! They give this shortbread a sweetness and tartness all in one bite. Save this as a last minute dessert idea that is sure to please a crowd!

Pastaflora

Ingredients
2/3 cup butter, softened
½ cup granulated sugar
1 tablespoon vanilla extract
1 whole egg
1 egg, yolk and whites separated
1 ¾ cups all-purpose flour
½ cup fine semolina
2 teaspoons baking powder
½ teaspoon salt
Zest of 1 lemon
1 teaspoon cognac
2 cups apricot preserves

Instructions

1. Preheat the oven to 375F.

2. Place the butter and sugar in a large bowl, and beat well with a mixer on high for 3-4 minutes until light and airy.

3. Lower the mixer to medium and add the vanilla extract, cognac, the whole egg, and the egg yolk and mix until blended.

4. Once incorporated, increase the mixer’s speed to high and blend until smooth.

5. Add the flour, semolina, baking powder, salt, and lemon zest, and mix with your hands or a spatula until you have a smooth dough.

6. Take a 1/3 of the dough and set aside for the top of the tart. Grease a 12-inch round pan with cooking spray and press the larger dough all over the bottom of the pan and about halfway up the sides.

7. Pour the apricot preserves in the middle and evenly spread it across the surface.

8. Take the smaller dough and make several long ¼ inch strips and create a lattice on the top of the preserves.

9. Brush the dough with the egg whites and sprinkle with sugar. Bake for 30-40 minutes until golden brown.

10. Set aside to cool completely before serving.