Apricot Jam Crostata
The recipe for a scrumptious Apricot Jam Crostata, the Italian way.
– 9 oz. flour
– 4 ½ oz. sugar
– 4 ½ oz. softened unsalted butter
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.