The recipe for a scrumptious Apricot Jam Crostata, the Italian way.
Course
Cake
Cuisine
Italian
Prep Time50minutes
Cook Time40minutes
Total Time1hour30minutes
AuthorManuela Zangara
Ingredients
Dough
250gms– 9 oz. flour
125gms– 4 ½ oz. sugar
125gms– 4 ½ oz. softened unsalted butter
1egg
1pinchof salt
Filling
Apricot Jam
Icing Sugar
Instructions
Dough
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.
Assembling
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.