Apricot Jam Tart
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This is my absolute favorite Apricot Jam tart recipe! It is one of those recipes that I had success with on the first try! This Italian tart is made with a homemade shortcrust pastry dough (Pasta Frolla) and filled with a simple Jam filling, and then finished with crunchy crumbles of more pastry spread on top.
Italian Jam Tart Recipe
This Apricot Jam Tart is the perfect treat all year round. It’s sweet, light, delicious and and can be dressed up with fresh whipped cream or vanilla ice cream. When you feel like fancying up a dessert without putting in any extra work, this jam crumble tart is just for you!
Pasta Frolla is the Italian name for sweet shortcrust pastry and it’s used to make all kinds of cookies, pies, tarts, and more!
What you Need to Make Apricot Jam Tart:
(Scroll all the way down to recipe card for exact measurements and a printable option)
This apricot pasta frolla recipe needs a few ingredients, including:
All purpose flour
Unsalted butter- at room temperature.
Apricot Jam: or Apricot preserves.
Short Crust Dough for this Jam Tart:
Making your own homemade pastry dough is a lot easier than you think.
- In a small bowl, combine dry ingredients; flour and baking powder. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar until light and fluffy.
- Add the dry ingredient mixture gradually and mix well.
- Add softened butter and knead with your hands until the dough comes together.
- Move the dough to a lightly floured flat surface and gently knead into a smooth ball.
- Warp the dough in plastic wrap and chill for at least 30 minutes.
Rolling Out and Filling this Jam Tart:
When rolling the dough out make sure your area is floured and lightly dust your rolling pin with flour too.
- Grease a 10-inch tart pan with baking spray.
- Remove dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface.
- Roll and press two-thirds of dough onto the bottom of a greased tart pan.
- Prick the the base of the dough with a fork.
- Spread a layer of jam on top (you might have to microwave your jam for 30 seconds if its not too soft).
- Crumble the remaining (one-third) dough over the jam using a grader.
- Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
- Cut into bars, serve and enjoy!
How to Store a Apricot Jam Tart (Pasta Frolla) :
This jam tart pie can be kept at room temperature, covered tightly with foil or cut into pieces and stored in an airtight container. It will keep for up to 4 days.
Frequently Asked Questions?
Yes, you can either prepare the dough to the first stage and keep it in a ball in the fridge or roll it out into pie or tart cases and store it in the fridge from that stage for 3-4 days. I don’t recommend filling a pie or tart more than 2-3 hours in advance because the pastry will become too wet on the bottom. Keep a filled unbaked pie or tart in the fridge until ready to bake.
Yes, simply add all of the ingredients then use the paddle attachment until it forms a dough. You need to tip it out and form the dough into a ball then wrap in plastic wrap and stick it in the fridge.
Absolutely, you can freeze prepared and unbaked shortcrust pastry. Make sure to wrap it tightly in plastic wrap and keep it in a sealed container. Thaw completely overnight in the fridge before using then roll out from chilled.
More Dessert Recipes:
If you’ve tried this Italian Jam Tart recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my Facebook group where you can share a picture of the recipes that you’ve tried