In a bowl whisk together the flour, baking powder, salt and sugar.
Make a indent in the centre, pour in the beaten eggs, oil, grappa, vanilla extract and the lemon rind.
With a fork or your fingers begin to mix the wet ingredient taking in some of the dry.
Continue until all the flour is incorporated and knead lightly and briefly. At this point if you have time wrap the dough in plastic and let it rest in the refridgerator for 30 minutes. If not use it right away.
Preheat the oven to 350ºF/180ºC.
Oil (to keep this dairy free) or grease with butter a 10in/25cm pie/flan pan with a removable base.
Divide the dough in two with one being larger.
Place the larger piece of dough onto a sheet of baking paper that has been sprinkled with flour. Dust a little more flour on top of the dough and cover with another sheet of baking paper. The baking paper will make rolling and transferring the dough to the flan pan much easier.
Roll into a circle that will fit the prepared pan.
Roll the dough and the top sheet of baking paper around the rolling pin. As you roll, remove the bottom sheet of baking paper. Unroll into the pan, remove the baking paper and carefully ease the dough into the edges. Trim the edges.
Spread apricot jam evenly into the pastry base.
Add the trimmed dough to the reserved dough and roll out, as above, to 10in/25cm in length and about ¼in/6mm thickness.
Cut long strips and lay the strip in a criss cross fashion over the filled tart - cutting off any surplus. Scatter slivered/sliced almonds over the apricot tart.
Bake for about 30 minutes in the preheated oven.
Once cool sprinkle with powdered sugar, slice and serve.
You can customise this recipe to make it your own with some simple variations.
use orange zest instead of lemon zest
instead of lemon zest, add ½ teaspoon of cinnamon or spice of your choice
swap the grappa for vodka, brandy or white rum
experiment with various olive oils – regular, extra virgin, light or floral and fruity
choose your favorite jam to fill
try chocolate hazelnut spread instead of jam for the filling
sprinkle with nuts of your choice
How to storeStore this tart in an airtight container or on a plate wrapped well with plastic. If storing for longer than one day, keep refrigerated for optimum freshness.To prepare in advancePrepare this recipe up to the point of baking, wrap well with plastic and refrigerate overnight. Continue with baking as per the recipe the next day.How to freezeBake the tart as per recipe but avoid dusting with powdered/icing sugar. Wrap well with several layers of plastic wrap and place in a large plastic bag or airtight container. Then freeze for up to one month. Thaw at room temperature without unwrapping. Dust with powdered/icing sugar before serving.How to make alcohol freeAlcohol gives the best texture but milk can be substituted instead. Keep in mind that alcohol with evaporate on baking.