Torta alle albicocche - È sempre mezzogiorno 25/05/2026

https://www.raiplay.it/programmi/esem... - Daniele Persegani makes a naturally sweet and refreshing cake, perfect for breakfast or a snack when the weather starts to warm up. Place the 00 flour, whole wheat flour, and almond flour in a stand mixer, then add the butter, sugar, egg, egg yolks, baking powder, and vanilla extract. Mix until smooth, then let it rest. Meanwhile, prepare the filling: quarter the apricots and macerate them with sugar, Maraschino liqueur, and lemon juice. Transfer everything to a pan, thicken with starch, and cook for a few minutes. Roll out the pastry and use part of it to line a tart pan. Spread the crushed amaretti biscuits and the apricot mixture over the pastry, then cover with the remaining pastry, leaving a score on the surface, like a galette de roi. Bake at 165°C (325°F) for 40 minutes. Serve. Ingredients for the pastry: 300 g of 00 flour 200 g of butter 180 g of brown sugar 100 g of almond flour 80 g of whole wheat flour 1 egg 3 egg yolks 1 teaspoon of baking powder Vanilla extract For the filling: 800 g of apricots 100 g of brown sugar 1 small glass of maraschino liqueur Juice of ½ lemon 20 g of starch 50 g of amaretti biscuits Bake: 165°C for 40 minutes