Apricot Jam Tart

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 short crust pastry dough /pasta frolla and filled with a simple Jam filling, and then finished with crunchy crumbles of more pastry spread on top.

You will love this jam tart treat, a light, soft crust, and the taste of delicious apricot jam in every bite!

What you Need to Make Apricot Jam Tart:

This apricot pasta flora recipe needs a few ingredients, including: 

• Eggs

• lemon zest

• vanilla extract

• All purpose flour

• Sugar

• Baking powder

• 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 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 t0 3 days. 

The pastry dough can be made in advance and kept refrigerated, wrapped tightly in plastic wrap for up to 3 days.

The dough can also be frozen, stored in a freezer bag for up t0 three months.

Looking for more dessert inspiration? Here are some!

Chewy Chocolate Chip Cookies

Baklava

Knafeh

Almond Chocolate Covered Dates

How to Make Apricot Jam tart: 

Yield: 8-10

Apricot Jam Tart

Print

A layer of apricot jam nestled between a perfect shortbread crust and a crunchy crumble topping of more shortbread pastry. This apricot jam tart is one of my best desserts ever!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 eggs
• 1 whole lemon zest
• 1/2 tsp vanilla extract
• 2.5 cups flour
• 1 cup sugar
• 2 tsp baking powder
• 1/2 cup softened butter (1 stick)- at room temperature
• 1 jar (10 to 12 ounces) apricot jam or your choice of jam filling

Instructions

1. Preheat oven to 375 F°.
2. In a small bowl, combine dry ingredients; flour and baking powder.
3. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
4. Add the dry ingredient mixture gradually and mix well.
5. Add butter and knead with your hands until the dough comes together.
6. Wrap in plastic and refrigerate for 30 minutes.
7. Grease a 10-inch tart pan with baking spay.
8. Remove dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface.
9. Roll and press two-thirds of dough onto the bottom of a greased tart pan.
10. Prick the dough with a fork.
11. Spread with jam on top (you might have to microwave your jam for 30 seconds if its not too soft).
12. Crumble the remaining (one-third) dough over the jam using a grader.
13. Bake for about 30 minutes or until golden brown. Cool completely in pan on a wire rack.
14. Cut into pieces, serve and enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 299Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 187mgCarbohydrates: 47gFiber: 1gSugar: 22gProtein: 5g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you’ve tried this Italian dessert 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 brand new Facebook group where you can share a picture of the recipes that you’ve tried