Apricot Jam Tart (Crostata alla Confettura di Albicocche)
Category: Desserts
Servings: 8
This traditional Italian Apricot Jam Tart, or Crostata alla Confettura di Albicocche, is a delightful dessert that combines the buttery richness of shortcrust pastry with the sweet tang of apricot jam. Perfect for any occasion, this tart is not only delicious but also visually stunning, with its crisscross lattice pattern on top. Let’s dive into this recipe that will have your kitchen smelling like a cozy Italian bakery.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250g |
| Unsalted butter | 150g |
| Powdered sugar | 100g |
| Egg yolks | 80g |
| Acacia honey | 20g |
| Lemon zest | ½ |
| Vanilla bean | ½ |
| Salt | 1g |
| Apricot jam | 250g |
| Lemon zest (for pastry) | ½ |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 250 kcal |
| Fat | 15g |
| Carbohydrates | 30g |
| Fiber | 1g |
| Protein | 3g |
| Sugar | 18g |
| Sodium | 60mg |
Instructions
Step 1: Prepare the Shortcrust Pastry (Pasta Frolla)
Begin by making the shortcrust pastry, which forms the base of this delicious tart. In the bowl of a stand mixer fitted with a paddle attachment, add the soft but still slightly firm butter. Ensure the butter is at room temperature, not melted, as it needs to mix well with the other ingredients. To the butter, add the powdered sugar and the seeds scraped from half a vanilla bean. Mix on a low speed until the ingredients are well incorporated, and the butter becomes slightly fluffy.
Once the butter and sugar mixture is smooth, add the acacia honey. Continue to mix on a low speed, letting the honey blend seamlessly into the buttery mixture. In a separate small bowl, beat together the egg yolks with the salt. Slowly add this egg mixture to the bowl, continuing to mix at a low speed. The goal is to work the dough as little as possible, just enough to combine the ingredients. The resulting dough should be soft but not sticky.
Step 2: Resting the Dough
Once your dough is ready, lightly flour your work surface and transfer the dough onto it. Gently knead the dough to bring it together, but avoid overworking it. If needed, sprinkle a little more flour as you go. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough will make it easier to roll out and work with.
Step 3: Roll Out the Pastry
After chilling, remove the dough from the refrigerator and unwrap it. Place the dough on a lightly floured surface. Roll it out with a rolling pin until you achieve a thickness of about 3.5mm. Try to keep the thickness even throughout; you can check this by gently running your fingers along the dough to feel if any parts are thicker than others.
Step 4: Shape the Tart Base
Using a round tart ring (about 21 cm in diameter), cut out a circle of dough. Carefully transfer the dough to a baking sheet lined with parchment paper, positioning the tart ring in the center. Gently press the dough into the ring, ensuring it’s snug but not stretched.
Step 5: Add the Apricot Jam
Once the dough is in place, spoon the apricot jam into the center of the dough. Use the back of a spoon to spread the jam evenly, leaving about 1 cm of border around the edges.
Step 6: Create the Lattice Top
Take the remaining dough and roll it out again, this time a little thinner than the base. Using a pastry wheel or a sharp knife, cut the dough into thin strips. Carefully arrange the strips on top of the apricot jam in a crisscross pattern to form a lattice.
Step 7: Decorate the Edges
With any leftover dough, roll it into a small log, about 2 cm in diameter. Flatten it slightly with your fingers and then, using the back of a spoon or a fork, press down along the edge of the tart to create a decorative border. This will not only give the tart a rustic look but also help seal the edges.
Step 8: Bake the Tart
Preheat your oven to 165°C (330°F) and bake the tart in the lowest part of the oven for 45 minutes, or until the pastry is golden and crisp. The jam should be bubbly and slightly caramelized.
Step 9: Cooling and Serving
Once baked, remove the tart from the oven and let it cool on the baking sheet for about 10 minutes. Carefully remove the tart ring and allow the tart to cool completely. Once cooled, slice it up and serve. The shortcrust pastry will be crisp and buttery, perfectly complementing the sweet, tart apricot jam.
Enjoy your homemade Crostata alla Confettura di Albicocche with a cup of coffee or a glass of dessert wine for the perfect treat.
This recipe will undoubtedly impress at any family gathering or dinner party.
