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You are here: Home / Recipes / Cakes / Apricot Jam Crostata

Apricot Jam Crostata

April 3, 2017 By Manu 2 Comments

Apricot Jam Crostata

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. 😉

Apricot Jam Crostata

Apricot Jam Crostata
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Apricot Jam Crostata

The recipe for a scrumptious Apricot Jam Crostata, the Italian way.
Course Cake
Cuisine Italian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Author Manuela Zangara

Ingredients

Dough

  • 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

Filling

  • Apricot Jam
  • Icing Sugar

Instructions

Dough

  1. Knead the flour together with the sugar, butter, egg and salt until obtaining a smooth dough.
  2. Wrap it with some cling wrap and put it in the fridge for 30 minutes.
  3. 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.
  4. 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.

Assembling

  1. Fill the tart with jam (about ½ cm – 0.2 inch of filling should suffice).
  2. 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.
  3. Bake in a pre-heated oven at 180°C – 355°F for about 40 minutes, or until golden brown and cooked through.
  4. Let the tart cool down completely before un-moulding it.
  5. Dust with icing sugar (optional) and serve.

Apricot Jam Crostata

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Related Posts:

  • Strawberry Jam Crostata
  • APPLE CROSTATA WITH STREUSEL TOPPING
  • Dairy-free Raspberry Jam Crostata #BakingBloggers
  • Nutella Crostata
  • Pine Nut Cake

Filed Under: Baking, Cakes, Desserts, Italian, Pastries, Tea Time Tagged With: apricot, baking, cake, crostata, dessert, dough, Italian, jam, pastry, pie, pie crust, sweets, tart, tea time

« Fried Pasta
Sakura Panna Cotta »

Trackbacks

  1. Peach Jam says:
    June 1, 2017 at 8:07 pm

    […] jam has always been a favourite of mine. If you have read my Apricot Jam Crostata post though, you may remember that I was complaining about the fact that I can’t find any Peach […]

    Reply
  2. Peach Jam says:
    February 22, 2020 at 10:40 pm

    […] jam has always been a favourite of mine. If you have read my Apricot Jam Crostata post though, you may remember that I was complaining about the fact that I can’t find any at a […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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