APRICOT AND AMARETTI TART
(PASTA FROLLA CON ALBICOCCHE E AMARETTI)

FOR THE PASTRY:
2 cups all-purpose flour
1 small pinch salt
1/2 cup 2 tablespoons superfine sugar, divided use
10 tablespoons butter
1 whole egg
2 egg yolks
FOR THE FILLING:
14 ripe apricots, peeled (or 6 peaches or 6 very ripe pears)
24 Amaretti biscuits (cookies), broken small pieces
Grated zest of 1 lemon

Preheat the oven to 350 degrees F.

TO MAKE THE PASTRY:
Sift the flour, salt, and sugar into a large bowl. Cut in the butter. Add the egg and egg yolks and knead lightly to make a smooth dough. (This can also be made in a food processor.) Wrap in plastic film and put to rest in the refrigerator for 30 minutes.

WHILE THE PASTRY IS RESTING, PREPARE THE FILLING:
Halve and pit the apricots and put them in a bowl with the amaretti and lemon zest.

Roll out the pastry and use to line a 10-inch flan dish or tart pan. Add the filling, arranging the apricots rounded side up.

Bake for 30 to 45 minutes. Serve warm or cold.

Servings: 6
Source: Italian Country Cooking by Susanna Gelmetti