When in a Jam…
Remember that fresh apricot tart I made this summer? Since fresh apricots are no longer available, here is a recipe that will make you almost as happy!
The thing I like most about my recipe for Crostata di Albicocche is the crust. It’s somewhere between pie dough and pasta frolla. It’s minimally sweet and a bit cookie-like. It has a nice crumbly texture and, when you are on the run, a slice of the crostata is firm enough to be held in hand like a cookie.
I prefer to make the dough with my fingers rather than in a mixer or food processor, as I find the dough to be more tender. However, it can successfully be mixed either way. I use homemade apricot jam for my crostata, but any good thick jam can be used. If the jam you have is too chunky, give it a quick purée in the food processor or with an immersion blender. Sometimes, it’s also fun to blend different flavors of jam together.
~ David
Crostata di Albicocche
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Ingredients
- 1 2/3 cups all purpose flour
- 1/3 cup confectioners sugar
- 12 tablespoons unsalted butter, very cold
- 1 large egg
- 2 tablespoons water
- 1/2 teaspoon almond extract
- 1/2 cup apricot jam (or more as needed)
Instructions
- Preheat oven to 350°F.
- Place the flour and confectioners sugar in a large bowl and whisk to blend. Cut the 12 tablespoons of butter into small pieces and add them to the flour. Stir the butter pieces into the flour using your hands, then start pinching the butter into the flour and sugar. When the pieces are small and flat, the size of small cornflakes, mix the egg,water, and almond extract to blend. Add it to the flour/butter mixture and, with a fork, begin to blend. You will need to finish blending using your hands, but make it as brief as possible. Divide the dough into two pieces of unequal size, about two thirds and one thirds.
- Flour your counter or pastry board. Roll out the larger piece of dough to a 1/8-inch thick circle. Place the dough in a 10-inch pie plate or tart pan. Spread the jam over the bottom of the tart shell, then roll out the final piece of dough into a long oval. Cut the oval lengthwise into 1/2-inch-wide slices, then place them on top of the tart in a lattice pattern. Roll the outer edges of the pastry inward to create a rope around the side of the pan that covers the ends of the lattice. Flatten that rope with a fork in a decorative manner.
- Bake the crostata for 35-40 minutes, or until golden brown.
- Serves 8.
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Mimi Rippee
November 18, 2023 at 6:20 amI would love this! Don’t like anything too sweet, and this sounds perfect!
Cocoa & Lavender
November 18, 2023 at 7:46 amThe older I get, the less sweet I like my desserts. This the creation of this one. Glad you like the recipe, Mimi.
Mary P Murphy
November 18, 2023 at 7:38 amDavid—is the crust sort of like shortbread?
Mary
Cocoa & Lavender
November 18, 2023 at 7:45 amHi Mary — The crust is definitely cookie-like but not as sweet as shortbread.
Gerlinde de Broekert
November 18, 2023 at 7:50 amDavid, I love this crust. I make a similar one . I will definitely try this dessert with my homemade apricot jam. Thanks for the recipe and have a wonderful Thanksgiving.
Cocoa & Lavender
November 18, 2023 at 7:56 amThanks, Gerlinde! I used up all my homemade apricot-lavender jam when testing this multiple times. It was worth the sacrifice! 🙂 Happy Thanksgiving to you, as well!
Jeff the Chef
November 18, 2023 at 7:59 amAs always, amazing! Do you think there’d be a way to work some dried apricots into this pie? Maybe softening them and then mixing them with the jam? I have a HUGE package of them, and I’ve been looking for some way to use them up.
Cocoa & Lavender
November 18, 2023 at 8:04 amThanks, Jeff — glad you like it! Honestly, I would make the apricot jam from the dried apricots. I have used them that way a lot and the result is fantastic. Let me know if you want the recipe — I’m happy to share. The original is from Harrod’s in London.
Jeff the Chef
November 25, 2023 at 1:23 pmI would love it! Maybe you could post about it sometime!
Cocoa & Lavender
November 25, 2023 at 2:25 pmThat is a great idea, Jeff! Perfect for the winter!
Carolyne
November 18, 2023 at 8:08 amHi David,
I had never heard of pasta frolla before, yet again another cooking tip. Merci. Who could possibly turn down a slice of apricot heaven?
Bon weekend.
Cocoa & Lavender
November 18, 2023 at 9:02 amIt has a very cookie-like texture — I really love it. And it isn’t too sweet!
Mad Dog
November 18, 2023 at 8:49 amWhat fabulous pastry – I bet the Crostata tastes deliciuous!
Cocoa & Lavender
November 18, 2023 at 9:02 amThanks, Mad Dog — we really love this crostata!
Eha
November 18, 2023 at 4:58 pmSilly question from silly me – if I left the sugar out could I use this with one of my savoury fillings since I never use jams ? It does look inviting 🙂 !
Cocoa & Lavender
November 19, 2023 at 7:26 amYes, of course! If you leave the sugar out, just replace it with the same amount of flour. It will make a very nice tender crust.
angiesrecipes
November 18, 2023 at 9:24 pmI love rustic crostata, it’s like a giant jam cookie.This is a wonderful way to use some homemade jam, for sure.
Cocoa & Lavender
November 19, 2023 at 7:26 amIt’s funny, Angie, I described it as a big jam cookie to someone the other day! They are wonderful, and nice and easy.
sherry
November 18, 2023 at 11:34 pmI love almond extract! and marzipan too. I grew into liking it 🙂 I made pastry in my food processor the other day and it was the best pastry I’ve ever made I reckon. So you can go either way … 🙂
Cocoa & Lavender
November 19, 2023 at 7:29 amSherry — There are quite a few pastry doughs that I make in the food processor, but sometimes I need to use my fingers for culinary therapy. It’s the same with bread. Sometimes I want to make a no-knead bread and, at other times, I need the process of kneading.
Ronit Penso
November 19, 2023 at 3:41 pmMy kind of simple tasty pastries, to have with some hot tea on a cold day. 🙂
David Scott Allen
November 19, 2023 at 4:12 pmThat sounds absolutely perfect, Ronit, though I might have cocoa …
Christina Conte
November 19, 2023 at 4:16 pmA beautiful crostata with one of my favorite types of jam! I came THIS close to publishing my own crostata recipe yesterday, can you believe it? I opted for banoffee pie instead thinking Thanksgiving is more pie-oriented. Although I wonder if anyone is brave enough to make an English pie for an American holiday? 🙂 Happy Thanksgiving, David!
Cocoa & Lavender
November 24, 2023 at 8:15 amI love that we are often on the same wavelength k Christina — we have done that so many times! Glad you like the crostata — and Happy Thanksgiving to you, too!
Valentina
November 20, 2023 at 4:13 pmAlmond and apricot is such a delicious combination, and the tart is really pretty. I love it. 🙂 ~Valentina
Cocoa & Lavender
November 24, 2023 at 8:16 amThanks, Valentina — the almond is incredibly subtle, but it does add a nice dimension to the crust!
Pauline McNee
November 23, 2023 at 11:12 pmI love Apricot Jam in desserts and I really want to try your recipe David. I’m with you, great culinary therapy using the hands, its the only way I make bread. My Mum was a great tart maker and didn’t have a food processor, her pastry was to die for. I don’t have a very sweet tooth for creamy things, but I would love this. Happy thanksgiving.
Cocoa & Lavender
November 24, 2023 at 8:19 amI just made a bunch of crusts for Thanksgiving and it was so fun getting all that butter squished between my thumb and fingers. If I’m really rushed (you know, a pie emergency), I might use the processor… Thanks, as ever, for your comments, Pauline.
Ben | Havocinthekitchen
November 27, 2023 at 4:41 pmI love those pie crusts that are crumbly and cookie-like, and this one looks inviting! Combined with a luscious apricot jam, that must be so good. Now I’m wondering if you can somehow incorporate a layer of marzipan… Maybe underneath of the jam? Because you know, apricots and almonds!
Cocoa & Lavender
December 5, 2023 at 3:45 pmI think somehow getting a layer of marzipan in there is a great idea! I might use frangipane instead, though, as it will spread easier. What do you think?
Raymund
December 7, 2023 at 2:25 pmThis sounds delicious, David! I love the versatility of your crostata recipe, especially the crust that sounds perfect for a hand-held treat. Using homemade apricot jam is a great touch, and the tip about blending different flavors is something I wouldn’t have thought of, but I’m definitely going to try it next time.
sarchakra
January 10, 2024 at 7:46 pmHow gorgeous and perfect this looks!
David Scott Allen
January 11, 2024 at 2:18 amThanks!