Let the tart pastry rest in the fridge for at least 2 hours. The longer you will let it rest the better it is because the longer the pastry will solidify the easier it will be to roll out. When left in the fridge overnight make sure to let the dought rest at room temperature for 15 min before rolling it out.
The tart pastry can be made up to three days in advance and kept in the fridge when wrapped in plastic wrap.
The tart pastry can be kept in the freezer up to a period of 2 months.
Make sure to prick the bottom of the tart to let the tart base air during cooking time.
Sufficiently and repeatedly flour both the board as the rolling pin when rolling out the dough to avoid it from tearing or getting sticky.
When rolling out the dough for the tart base, place baking paper underneath to facilitate lifting the dough circle onto the baking tin.
The baked Apricot and Amaretti Tart can be kept out of the fridge for several days as long as it's positioned in a a cool, dry spot like for example when placed underneath a glass dome cover.
Instead of using apricots this recipe can be used for making a peaches and amaretti tart as well.