55 minutes

For the dough:
pastry flour, 3 cups
1 pinch of salt
butter, 1 stick + 2 tbsp
sugar. 1/s cup
egg, 1 whole + 1 yolk

For the filling:
apricots, about 10
amaretti as needed

For the decoration:
powdered sugar


Make the pastry by mixing flour andbutter, a little salt, sugar and eggs, make a loaf and place it in the refrigerator. Meanwhile, wash, peel and cut the apricots into halves, remove the bone. Grease a 24 cm-diameter mold with butter and flour, take the dough and put aside one third.
Roll out the biggest part and cover the bottom of the pan, lift the edges, lay Amaretti making concentric circles, then put the halved apricots with the notch below.
Now take the dough left and cover the tart. Seal the entire tart folding the edges inward. Bake in a preheated oven at 356° for 35-40 minutes.
Let it cool completely before sliding on a tray, sprinkle with icing sugar.

Thanks to: Mani In Pasta Quanto Basta