Melt the butter in a small saucepan or in the microwave and let it cool.
On a pastry board, combine the flour, sugar, salt, and yeast, and form a well in the center. Use your fingers to make a hole in the center and add the egg and melted butter.
Mix all the ingredients thoroughly, and if the dough is difficult to knead, add a tablespoon of milk. Shape it into a ball and wrap it in plastic wrap. Let it rest in the refrigerator for 1 hour.
Line a baking sheet with parchment paper, then roll out the dough to cover the bottom of a 26-cm-diameter baking pan. Prick the dough with a fork to prevent it from puffing up in the oven.
Spread the jam and use the leftover dough to create decorations as desired.
Bake at 180°C in a convection oven for about 30–40 minutes.
Today I wanted an apricot tart that was a little different from the usual—softer and more crumbly…so I asked Anita for the recipe for her apricot tart, which I remembered being really good!
In just a few simple steps, you’ll have a cake that the whole family will love.
This recipe for apricot tart is amazing, and success is guaranteed!