Apricot jam tart (Crostata di marmellata)

Serves 6
  • - 200g apricot jam
  • - 1/2 x 16g sachet baking powder with vanillin
  • - 1 egg
  • - pinch of salt
  • - 100g sugar
  • - 300g '00' flour
  • - 150g chilled butter, cut into cubes

How to prepare:

Put the butter, flour, sugar, salt, egg and baking powder and butter in a food processor and mix until it comes together to form a dough. Put the dough in the fridge to chill for about 1 hour.

Grease a 25.5cm diameter tart tin. Remove the dough from the fridge and put aside one third 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 over the pastry. Roll out the reserved pastry and cut into strips. Place over the tart in a criss-cross pattern.

Bake the tart in the preheated oven for around 35 minutes or until the pastry is golden. Remove from the oven and allow to cool.

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