Apricot Jam Tart: Delicious and Crumbly, It’s Very Easy to Prepare!

This Apricot Jam Tart is a rustic dessert that captures the heart of Italian home baking. Crafted from a tender shortcrust pastry, it's layered with sweet jam and adorned with a charming lattice top, offering both visual appeal and delightful flavor.

It’s built on a simple shortcrust base, filled generously with fruity jam, and topped with classic criss-cross strips of dough that make it look like you *really* know what you're doing in the kitchen.

This delightful dessert is perfect for various occasions, be it a comforting breakfast with coffee or a sweet afternoon treat. Its simplicity and rich flavor make it a favorite for both novice bakers and seasoned pastry enthusiasts.

What is Jam Tart?

Jam Tart, also known in many cultures as a "jam tart" or "crostata" in Italy, is a sweet pie that has humble roots but a proud following. Its main appeal? Simplicity. The dough isn’t puffed or laminated or fussy. The filling isn’t complex or cooked separately. And yet, somehow, the whole thing manages to feel nostalgic and a little bit fancy.

The crostata has roots tracing back to the 15th century. Early recipes appear in cookbooks like “Libro de Arte Coquinaria” by Martino da Como and “Cuoco napolitano”, highlighting its longstanding presence in Italian kitchens. The lattice topping was less about aesthetics and more about stretching ingredients, a creative move when supplies were scarce but dessert was non-negotiable.

Pro Tips for the Best Jam Tart

• Work fast with the butter because the goal is to keep it from melting too early. Use your fingers, but don’t linger like you’re writing poetry in the flour.
• Pick a jam that packs flavor. Apricot is classic, but a tangy jam gives the pie personality. Avoid the super-sweet kind that tastes like a candy factory.
• Don’t skimp on pricking the dough. Fork holes help prevent puffing, plus, they look vaguely professional.
• Use a fluted pastry cutter if you have one, as it gives your strips that bakery-style edge. If you don’t have a cutter, a knife works just fine.

Can I Use a Different Jam?

Absolutely! Apricot is traditional, but don’t be afraid to stir things up. Try raspberry, blackberry, plum, or even fig. Just make sure it’s a thick-set jam, runny ones can sabotage the crust and create a sticky situation.

Do I Need to Blind Bake the Crust?

Nope! This is not that kind of pie. Since it’s going to bake with the jam filling, blind baking would be redundant. One bake to rule them all.

Is This Pie Too Sweet?

Not at all. The crust has a mild sweetness, and the jam brings fruitiness without overdoing it. If you're worried, use a slightly tart jam or even mix in a bit of lemon zest for balance.

Can I Serve It Warm?

You can, just let it rest for about 10 minutes after baking so the jam doesn’t burn your tongue. But honestly, this pie shines at room temperature or even chilled.

How to Store Leftovers

Once the pie has cooled, cover it with foil and keep at room temperature for about 2 days, or in the fridge for up to 5 days.

For longer storage, freeze individual slices by wrapping them tightly in cling film and pop into a freezer-safe bag.

How to Make Apricot Jam Tart

In a large mixing bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir until evenly mixed. Add butter and use your fingertips to rub it into the flour until it looks like breadcrumbs.

Add the egg, egg yolk, and a splash of vanilla essence and knead until you get a smooth, compact dough.

Wrap the dough in cling film and chill in the fridge for 30 minutes.

After chilling, bring the dough to your work surface and slice off about 1/3 of it and set that aside.

Roll out the remaining 2/3 of the dough into a circle and gently drape it over a 22cm cake mold using your rolling pin.

Press the dough into all the edges, trim off the excess, and prick the base with a fork.

Spoon in the apricot jam and smooth it out with the back of a spoon until even.

Roll out the reserved dough and cut it into strips using a pastry cutter or knife.

Arrange them over the top of the jam in a criss-cross pattern.

Bake at 180°C (360°F) for 35 minutes, or until the crust is golden and the jam looks set. Let it cool before slicing and then serve.