The best moist, quick and easy apricot Italian crostata dessert that your friends and family will love. With your choice of jam, the vibrant color will complement your table color scheme. It is the perfect way to end a delicious meal by adding just enough sweetness to satisfy your end of dinner sweet tooth.
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Delicious Apricot Italian Crostata
Serves 8
10 Tablespoons Unsalted Butter, Softened
1/2 Cup Granulated Sugar
2 Eggs
2 Cups All-purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 – 1 ½ Cups of Apricot Jam, or any Fruit Jam of your choice
Preheat oven to 350 degrees F.
In a bowl, add the butter and sugar with a hand mixer until well blended.
Add the eggs and continue to mix until smooth.
In a separate bowl, mix the flour, salt, baking powder and cinnamon.
Add the dry ingredients to the butter mixture and mix just until the dough comes together.
Remove about ½ of a cup of the dough mixture and set it aside.
Press the remaining dough into the bottom and up the sides about1″ in a springform pan or any tart pan with a removable bottom.
Spoon the jam in the middle of the pan. Evenly spread the jam outwardly, staying about 1″ away from the border.
With the reserved ½ cup of dough, break up mixture into small pea-sized pieces and drop along the outer edges of the tart, leaving the center section of jam uncovered.
Bake the tart in the preheated oven for about 45 to 50 minutes or until it is lightly browned.
Remove from the oven and allow to come to room temperature before serving.
To store, cover with plastic wrap and refrigerate for 4 to 5 days.
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Ciao! I’m Lucia Oliverio and this is a channel where I bring wholesome meals and memories through Italian cooking to your kitchen.
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