Apricot Jam Tart Recipe

* Note: Italian macaroons, available at Italian markets and some supermarkets.
Blend flour, sugar, lemon peel, baking pwdr, and salt in processor till combined.
Add in butter; using on/off turns, cut in till mix resembles coarse meal.
Add in 2 Large eggs; using on/off turns, process till moist clumps form.
Gather dough into ball.
Flatten into disk.
Wrap in plastic and chill overnight.
Let soften slightly before rolling out.
Preheat oven to 375 degrees.
Butter 9-inch-diameter tart pan with removable bottom.
Set aside 1/3 of dough.
Roll out remaining dough on lightly floured surface to 14-inch round.
Transfer to prepared tart pan.
Trim overhang to 1 inch.
Mix in dough to make double-thick sides.
Freeze crust 15 min.
Sprinkle amaretti crumbs in crust.
Spoon jam into crust, smoothing with spatula.
Roll out reserved dough to 11- by 6-inch rectangle.
Cut into eight 1/2-inch-wide strips.
Arrange strips atop jam to create lattice.
Brush lattice with beaten egg.
Bake tart till crust is golden brown, about 45 min.
Cold at least 6 hrs to allow jam to set.
Cut into wedges and serve.
This recipe yields 10 to 12 servings.
Comments: "My mother's favorite restaurant in Sacramento is Biba," writes Grace Bannor, San Francisco, CA.
"She claims it's the most authentic Italian food she has tasted outside her native Florence.
Whenever the jam tart is on the menu, it's a must-have for my mother.
If I had the recipe, I could make it for her next birthday."