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 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:
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 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!
How to Make Apricot Jam tart:
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