THIS TWIST ON A CLASSIC AUSTRIAN TART MAKES FOR AN IMPRESSIVE CENTREPIECE

This is my take on a classic, lattice-topped tart that can be found in every bakery throughout Austria: delicious crumbly pastry with a sweet, jam-filled middle,” says chef and Saturday Kitchen host Matt Tebbutt. “I prefer to use apricot jam rather than the traditional redcurrant, because it is a touch sweeter.” © Chris Terry/PA Tebbutt swaps out traditional redcurrant for sweet apr...

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