Go Back
–+ servings
overhead photo of apricot jam tart with two pieces cut, a slice on a plate and the other still in the dish

Apricot Jam Tart (Crostata di Marmellata)

Robyn
With tender, melt in the mouth lemon pastry and a sweet apricot jam filling; this Italian jam tart (crostata alla marmellata) is a delicious breakfast or brunch dish, afternoon tea treat or dessert.
5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 30 minutes
Pastry chilling time in fridge 30 minutes
Course baking, Breakfast | Brunch, Dessert
Cuisine Italian
Servings 12 people
Calories 235 kcal

Equipment

  • 23 cm / 9 " round pie dish

Ingredients
  

  • 250g (1⅔ c) plain flour (all purpose flour)
  • 1 teaspoon baking powder
  • 80g (⅓ c) white sugar
  • 1 lemon zested
  • 125g (½ c) butter cubed
  • 1 whole egg
  • 1 egg yolk
  • 250g (9 oz) apricot jam
  • milk to brush the pastry with

Instructions
 

  • In a medium bowl, mix the flour, baking powder, sugar, and lemon zest together.
  • Add the butter and rub into to form breadcrumbs.
  • Add the egg and egg yolk and mix, then bring together with your hands to form a dough. Knead lightly until the dough is smooth then wrap it in clingfilm and place in the fridge for 30 minutes.
  • Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
  • Remove the dough from the fridge, knead it a couple of times to help it soften so you can roll it, then divide it into 2.
  • Roll out one half of the dough on a lightly floured surface to a thickness of ½ cm/ ¼ inch and transfer to your baking dish.
  • Prick the base all over with a fork.
  • Spread the apricot jam over the base in an even layer.
  • Roll out the other piece of dough to a thickness of ½ cm / ¼ inch and cut strips 2 cm / ¾ inch wide. Lay them in a criss cross pattern over the jam, making sure the edges touch the edges of the pastry.
  • Brush the pastry with milk.
  • Bake 25-30 minutes until lightly golden.
  • Let the crostata cool before slicing and serving.

Notes

Flour - plain flour (AP flour if you are the USA)
Butter - unsalted butter. Use cold butter in the pastry.
Apricot Jam - use the best quality jam you can. I like to use Bon maman.
Sugar - white granulated sugar.
Egg - a whole egg plus an egg yolk. The extra egg yolk softens the dough and makes it soft and flaky once cooked - and that slightly soft pastry is a classic characteristic of a crostata. Use the leftover egg white in these Italian almond biscuits (halve the recipe).
Make sure you chill the dough for at least 30 minutes.
To make the dough easier to roll after it has been in the fridge, knead it gently with your hands for a couple of minutes to warm it slightly.
Jam – you can use homemade jam, or a high quality bought jam. Try other flavours - strawberry jam is a classic filling, but raspberry or plum would also be delicious!

Nutrition

Calories: 235kcalCarbohydrates: 37gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 124mgPotassium: 59mgFiber: 1gSugar: 16gVitamin A: 325IUVitamin C: 7mgCalcium: 34mgIron: 1mg
Keyword Apricot jam tart, crostata, Italian tart, jam tart

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!