This apricot jam tart has everything you want from a classic homemade dessert: a buttery, tender crust, a generous layer of fruity apricot jam, and that beautiful lattice top that makes it instantly recognizable.
In Italy, this simple dessert is known as crostata alla marmellata, and it's the kind of recipe that works for almost any occasion. Serve a slice for breakfast with coffee, enjoy it as an afternoon snack, or bring it to the table after dinner.
And while it looks impressive, the technique is surprisingly approachable. Once you've mastered the homemade shortcrust pastry, you'll want to make this tart with every jam in your pantry.
What Is an Italian Jam Tart?
An Italian jam tart, or crostata di marmellata, is a traditional Italian dessert made with a shortcrust pastry called pasta frolla and a generous layer of fruit jam.
Part of the pastry is used to line the tart pan, while the remaining dough is cut into strips and arranged over the filling to create the characteristic lattice pattern.
Apricot is one of the most classic choices, but the basic recipe can easily be adapted with strawberry, cherry, raspberry, peach, or other fruit preserves.
The result sits somewhere between a cookie and a pie: the crust is rich and crumbly, while the jam provides a soft, fruity center.
Why Everyone Will Love This Recipe
There’s a reason jam crostata is such a timeless dessert.
- Buttery, tender homemade shortcrust pastry
- Sweet and slightly tangy apricot filling
- Beautiful classic lattice crust
- Made with simple ingredients
- Easy to prepare ahead
- Perfect for breakfast, dessert, or afternoon coffee
- Easily customized with different jams
It looks elegant on the table without requiring complicated pastry techniques.
Tips for the Perfect Apricot Jam Tart
- Use softened butter, but don't let it become melted or oily.
- Add the flour gradually and stop working the dough as soon as it becomes smooth.
- Roll the pastry between sheets of parchment paper to prevent sticking without adding excess flour.
- Chill the rolled dough for at least 30 minutes before assembling the tart.
- Don't skip pricking the bottom of the crust with a fork.
- Use a good-quality apricot jam with plenty of fruit flavor.
- Spread the jam evenly, but don't overfill the tart or it may bubble over during baking.
- Chill the pastry again briefly if it becomes too soft while making the lattice.
- Let the tart cool completely before slicing so the jam has time to set.
Frequently Asked Questions
What Is the Best Jam for a Crostata?
Apricot jam is a classic choice because its slightly tart flavor balances the sweet, buttery pastry beautifully. Strawberry, raspberry, cherry, peach, and mixed berry jams also work well.
Can I Use Store-Bought Shortcrust Pastry?
Yes, if you're short on time. However, homemade shortcrust pastry gives this tart its characteristic buttery flavor and tender, crumbly texture.
Why Does the Shortcrust Pastry Need to Chill?
Chilling firms up the butter and relaxes the dough, making the pastry easier to handle. It also helps the tart maintain its shape while baking.
How Do I Keep the Jam From Bubbling Over?
Avoid filling the crust all the way to the rim. Leave a small border between the jam and the top of the pastry so the filling has room to bubble as it heats.
How Do You Make the Lattice Top?
Roll the reserved pastry into a disk and cut it into even strips. Lay several strips across the tart in one direction, then place the remaining strips diagonally across them to create the classic diamond pattern.
Can I Make This Jam Tart Ahead of Time?
Absolutely. In fact, crostata is an excellent make-ahead dessert. Once cooled, the pastry and jam settle beautifully, making the tart easy to slice and serve the following day.
How to Store
Once completely cooled, keep the apricot jam tart covered at room temperature for up to 3 days in a cool, dry place.
For longer storage, refrigerate it in an airtight container for up to 5 days. Let refrigerated slices come to room temperature before serving for the best pastry texture.
How to Freeze
You can freeze the baked apricot tart once it has cooled completely. Wrap the whole tart or individual slices tightly, then place them in a freezer-safe container.
Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Ingredients
How to Make Apricot Jam Tart
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Begin with the shortcrust pastry. Place the softened butter and granulated sugar in a large mixing bowl and work them together until the mixture is smooth and creamy.
Begin with the shortcrust pastry. Place the softened butter and granulated sugar in a large mixing bowl and work them together until the mixture is smooth and creamy.
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Add the whole egg followed by the egg yolk, mixing until completely incorporated. Add the vanilla seeds and a pinch of salt.
Add the whole egg followed by the egg yolk, mixing until completely incorporated. Add the vanilla seeds and a pinch of salt.
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Gradually work the all-purpose flour into the butter mixture. Continue just until the ingredients come together into a smooth, homogeneous dough. Avoid kneading it for longer than necessary, as overworking shortcrust pastry can make it tough rather than tender.
Gradually work the all-purpose flour into the butter mixture. Continue just until the ingredients come together into a smooth, homogeneous dough. Avoid kneading it for longer than necessary, as overworking shortcrust pastry can make it tough rather than tender.
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Shape the dough into a ball and divide it into two portions, making one slightly larger than the other. The larger portion will form the base of the tart, while the smaller one will become the lattice topping.
Shape the dough into a ball and divide it into two portions, making one slightly larger than the other. The larger portion will form the base of the tart, while the smaller one will become the lattice topping.
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Place each portion between two sheets of parchment paper and roll it into an even disk. Transfer both disks to the refrigerator and chill for at least 30 minutes.
Place each portion between two sheets of parchment paper and roll it into an even disk. Transfer both disks to the refrigerator and chill for at least 30 minutes.
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Remove the larger pastry disk from the refrigerator and carefully use it to line the bottom and sides of a tart pan. Gently press the pastry into the edges without stretching it.
Remove the larger pastry disk from the refrigerator and carefully use it to line the bottom and sides of a tart pan. Gently press the pastry into the edges without stretching it.
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Prick the bottom all over with a fork. Spoon the apricot jam into the crust and spread it into a smooth, even layer.
Prick the bottom all over with a fork. Spoon the apricot jam into the crust and spread it into a smooth, even layer.
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Arrange the strips diagonally over the apricot filling, crossing them in the opposite direction to create the classic crostata lattice.
Arrange the strips diagonally over the apricot filling, crossing them in the opposite direction to create the classic crostata lattice.
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Bake the tart in a preheated static oven for about 40 minutes; once baked, remove it from the oven, let it cool, and serve it sliced.
Bake the tart in a preheated static oven for about 40 minutes; once baked, remove it from the oven, let it cool, and serve it sliced.
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