Italian Food Recipes

Crostata di Marmellata – Apricot Jam Tart

A sweet jam tart found in any respectable Italian pasticceria!

  • - 200g Apricot Jam
  • - 1/2 packet Baking powder with vanillin
  • - 150g Butter
  • - 1 Egg
  • - A pinch of salt
  • - 100g Sugar
  • - 300g 00 Flour
VegetarianOrganic Organic
Cut the butter into pieces.

Put the flour, sugar, salt, egg, baking powder and butter into a processor and mix until it comes together to form a dough.

Put the dough in the fridge to chill for about 1hr.

Grease a tart tin (preferably a clip tin) of about 25cm in diameter.

Remove the dough from the fridge and put aside 1/3rd for later.

Heat the oven to 180C.

Roll out the dough to fit inside the tin with a border of at least 2.5cm.

Spread the jam within the pastry. Take the pastry which was put aside earlier, cutting strips and making a criss-cross pattern on top.

Put in the preheated oven for around 35 minutes or until the pastry is golden.

Remove from the oven and allow to cool – it will smell delicious but the jam will be very hot!

Enjoy!