Growing up I have always preferred Nutella over jam. However, I did make an exception for peach jam. I know you may be wondering why I am talking about peach jam when I have used apricot jam for this crostata. Well, the reason is simple: I can’t find peach jam at regular supermarkets here in Sydney. Ridiculous, right?? But sadly true. So, I started to buy the jam that looks and tastes the closest to peach jam: apricot jam. My eldest daughter was going to a friend’s house for a play-date, so I thought of baking this Apricot Jam Crostata for her to take along and share with her friends. She said it tastes great, and who am I to disagree? I will have to make it again, you know… just to taste it. 😉
- 250 gms – 9 oz. flour
- 125 gms – 4 ½ oz. sugar
- 125 gms – 4 ½ oz. softened unsalted butter
- 1 egg
- 1 pinch of salt
- Knead the flour together with the sugar, butter, egg and salt until obtaining a smooth dough.
- Wrap it with some cling wrap and put it in the fridge for 30 minutes.
- Take it out of the fridge, place it on a sheet of baking paper and roll it into a 1 cm – 0.4 inch thick sheet.
- Cut a circle of approximately the same size as your tart tin and put the dough in the greased tin. Press it down well and make sure you have dough at the side as well.
- Fill the tart with jam (about ½ cm – 0.2 inch of filling should suffice).
- If you have any leftover dough, use it to decorate the top of the crostata. You can make a lattice work on it or simple shapes with cookie cutters.
- Bake in a pre-heated oven at 180°C – 355°F for about 40 minutes, or until golden brown and cooked through.
- Let the tart cool down completely before un-moulding it.
- Dust with icing sugar (optional) and serve.