Apricot tart

Apricot tart

Crostata di albicocche

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

This is a breakfast favourite all over Italy, but in Puglia the crostata is an opportunity to showcase special homemade preserves. We have used apricot preserves, but you could use fig, plum or raspberry jam. Just let your imagination run wild.

Ingredients

Quantity Ingredient
1 quantity sweet shortcrust pastry, (see note)

Filling

Quantity Ingredient
790g apricot preserves or best-quality jam
sugar, for sprinkling

Method

  1. Break off two-thirds of the dough and shape it into a ball. Form a ball from the remaining third of dough. Flatten each ball into a round disc and cover each with plastic wrap. Refrigerate for 2 hours.
  2. Roll out the larger disc of dough between 2 sheets of baking paper until it is 1 cm thick and trim the dough until you have a 20 cm square.
  3. Place the dough in a 20 cm square tart tin and refrigerate for at least 30 minutes.
  4. Roll out the second disc of dough, also between 2 sheets of baking paper, until it is 1 cm thick. Using a pastry cutter, cut the dough into strips 1 cm wide and 20 cm long.
  5. Remove the dough-lined tart tin from the refrigerator and fill it with the fruit preserves.
  6. Place a 20 cm long strip of dough diagonally across the centre of the tart, from one corner of the tin to the opposite corner, over the top of the preserves. Then add another strip across the tart at 180 degrees, so you have an X. Working out from the centre, cut some of the strips and add shorter strips of the dough to create a lattice effect over the tart.
  7. Return the tart to the refrigerator for a further 20 minutes.
  8. Preheat the oven to 180°C.
  9. Before baking, lightly sprinkle some sugar over the top of the tart. This will provide some crunch.
  10. Bake for 30 minutes, until the crust is golden brown and the jam begins to bubble. Serve hot or cold.

Note

  • For the pastry, mix 300 g ‘00’ flour, pinch of salt, 125 g caster sugar and zest of 1 lemon in a bowl and form a well in the centre. Cut 175 g butter into the flour until the mixture is the consistency of small peas. Transfer to the bowl of an electric mixer, and mix until the dough forms a ball.

    Form the dough into a disc, cover with plastic wrap and let it rest in the refrigerator for at least an hour, or longer if needed. The dough should be firm but pliable.
Tags:
italy
italian
puglia
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