Apricot Jam Thumbprint Tart (Crostata Occhio di Bue)

Crostata Occhio di Bue (Jam Thumbprint Tart)

Category: Desserts
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Resting Time: 1 hour
Total Time: 2 hours

This classic Italian dessert, Crostata Occhio di Bue, is a deliciously sweet and buttery tart with a rich apricot jam filling. The tender shortcrust pastry is light and crumbly, while the jam adds a fruity touch that brings everything together. Perfect for any occasion, this dessert is a delightful treat for anyone who enjoys traditional Italian sweets.

Ingredients:

Instructions:

1. Prepare the Pastry:
   Start by preparing the shortcrust dough for the tart. You can either use a stand mixer or work by hand, following the same process. Begin by placing the flour and cold butter (cut into pieces) into a mixing bowl. Use the paddle attachment on your stand mixer or your hands to combine the ingredients, working for about 2 minutes until the mixture resembles coarse crumbs.

2. Add Sugar and Eggs:
   Next, add the powdered sugar to the flour-butter mixture and continue mixing for a few moments until the dough is crumbly. Now, add the whole eggs and the egg yolks to the mixture and allow the dough to come together into a smooth, cohesive mass. If using a stand mixer, let it work for another 1-2 minutes until everything is well incorporated.

3. Rest the Dough:
   Transfer the dough to a lightly floured surface. Quickly knead the dough to bring it together, then shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to rest and firm up.

4. Roll Out the Dough:
   After the resting time, remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to a thickness of about ½ cm (around ¼ inch). Using a pastry ring or a round cutter, cut out two circles, each with a diameter of 22 cm (approximately 8.5 inches).

5. Create the Thumbprint:
   On one of the pastry circles, use a smaller round cutter (about 10 cm in diameter) to create a hole in the center. This will form the characteristic “eye” of the tart, where the apricot jam will sit.

6. Bake the Pastry:
   Preheat your oven to 180°C (350°F) with the oven in static mode. Place both pastry discs on a baking tray and bake them for about 15 minutes, or until golden brown. Remove the tarts from the oven and let them cool completely. It’s important to let the pastry cool before assembling the crostata.

7. Assemble the Crostata:
   Once the pastry discs have cooled, it’s time to assemble your crostata. Spread the apricot jam over the surface of the solid tart base (the disc without the hole). Then, gently place the second pastry disc (with the hole) on top, pressing lightly at the edges to make sure it sticks together.

8. Decorate:
   For the final touch, dust the top of the crostata with a generous amount of powdered sugar. Don’t worry if some sugar falls onto the jam—it will be absorbed into the filling.

Tips for the Perfect Crostata Occhio di Bue:

• Ensure your butter is cold when starting the dough to achieve a light and flaky texture.
• If you don’t have a pastry ring, any round cutter or even a glass will work for shaping the discs.
• For a fun twist, you can try different types of jam, such as raspberry or strawberry, though apricot is the traditional choice.
• This dessert is best enjoyed once fully cooled, but it can be stored in an airtight container for up to 3 days.

Nutritional Information (Per Serving):

This Crostata Occhio di Bue is the ideal dessert for any occasion, combining the richness of buttery pastry with the sweet tang of apricot jam. Enjoy with a cup of tea or coffee for a truly delightful treat!