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Apricot jam tart


  • 300 gr of flour
  • 125 gr of sugar
  • 75 gr of butter
  • 75 gr of white yogurt
  • 1 egg
  • ½ sachet for baking powder
  • A pinch of salt
  • 300 g apricot jam
Apricot jam tart


  • Time: average


  • Apricot jam tart


  • Average


With the whisk mix the sugar with the egg until the mixture becomes white. Add the melted butter and yogurt and mix, then add the flour, a pinch of salt and the yeast. Knead well with your hands until you get a homogeneous dough. Set aside 1/3 of the dough and roll out the remaining between two sheets of oven paper with the rolling pin trying to get a circle a little 'larger than the cake pan.

Cover the tart with the decorations made using the remaining shortcrust pastry and bake for 30 minutes at 180°C. Cool the tart in Freddy with the function of blast chilling for about twenty minutes and serve.


You can cook the tart, cool it with the function of blast chilling of Freddy for about fifteen minutes so as to cool it, portion and freeze it with the function of shock freezing of Freddy, then be able to keep it in the freezer for up to 6 months. In this way you will always have an excellent and healthy afternoon snack for your children! 

If necessary, in fact, all you have to do is remove from the freezer the portions of the desired tart and regenerate them in the preheated oven to 150°C for about ten minutes.