Crostata di Albicocche

Apricot Tart


Preparation info

  • 6–8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Choose ripe apricots – for me this is the best of the myriad fruit tarts served at La Cacciata. Good-quality dried apricots plumped in a little sweetened warm water then soused with a little brandy make a very acceptable substitute.

This apricot tart represents the master recipe. I detail the various preparations needed to substitute other fruits hereafter.