Crostata con la marmellata di albicocche || Apricot jam tart



  • 370 gr. plain flour
  • 250 gr unsalted butter
  • 2 egg yolks
  • 150 gr. granulated sugar
  • 1 jar of good quality apricot jam


Put the flour and the cold butter into small pieces in a mixer and operate for two minutes until you get a grainy mixture. Put it in a bowl, add the sugar and the egg yolks, lightly beaten.

Use your hands to quickly mix the ingredients and form a ball, that you will have to cover with cling film and leave to rest in the fridge for 30 minutes / 1 hour.

After the rest time in the refrigerator, it’s time to work on your shortcrust pastry. Prepare your tart pan by covering it with baking paper. To make sure it stays still, you can lightly wet the paper on the side that comes into contact with the pan.

The shortcrust pastry made with this recipe is very difficult to roll out with a rolling pin. You should add a lot of flour to the work surface, but this will make it less crumbly.

The simplest way is therefore to take a little bit of pastry at a time and spread it directly into the pan with your hands, paying attention to obtain a uniform thickness of about half a centimetre. Cover the bottom and sides of the pan to a height of about 2 cm (if you use a tart mold then cover up to the edge), and make sure you keep a part of the shortcrust pastry that you will use later to make the lattice. Prick the pastry with a fork, then pour the jam, leveling it well.

Prepare some strips with the remaining shortcrust pastry (using a rolling pin and a little flour, or rolling it up and creating cords with your hands) and arrange them on the surface to create the characteristic lattice.

Cook the tart in a preheated oven at 180/200 degrees for about 30/35 minutes. Let it cool before enjoying it.


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