V0: described, not machine-verified
Apricot Jam Lattice Tart (Pasta Frolla Style)
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Ingredients
- Flour3 cups
- Baking powder1 tsp
- Sugar1 cup
- Ghee or butter3/4 cup
- Eggs3 eggs
- vanillaa pinch
- apricot jamfor filling
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 6, fat 18, carbs 60, fiber 1, sugar 30
Original steps
- Combine the baking powder and a pinch of salt with the flour and ghee, rubbing them together well with your fingertips.
- Beat the eggs with the vanilla, add the sugar, and mix well.
- Add the flour mixture to the egg and sugar mixture, mixing well until a medium-soft dough forms.
- Place the dough in the refrigerator for 30 minutes.
- Lightly grease a baking pan with butter and press two-thirds of the dough into the pan, covering the sides.
- Spread the apricot jam (or any fruit preserve) over the base.
- Cut the remaining third of the dough into strips and lay them over the jam in a lattice pattern.
- Brush the surface with beaten egg and bake in a medium-heat oven until golden and cooked through.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking