TART WITH APRICOT FILLING
TART FOR BREAKFAST AND TEA BREAK
Use a dough sheeter to roll the shortcrust pastry out to a 4mm layer and use it to line a tart pan, the prick it all over and fill the shortcrust base with a 1cm layer of PASSATA ALBICOCCA.
Decorate with some strips of shortcrust pastry on top.
Bake in a deck oven at 190-200°C until the tart is perfectly golden-brown.