Crostata di marmellata di albicocche

Apricot jam tart


Preparation info

  • Makes


    24 cm tart
    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This gives Tuscan home cooks a chance to show off their home-made jams. It can be made with any jam, such as cherry, plum, melon or fig, but looks particularly good with a red jam.

You can use bought jam for this tart, and as much or as little as you like. You can also make the tart in smaller tart cases.



Make the pastry, cover with plastic wrap and put it in the refrigerator for about an hour.

Preheat the oven to 180°C (350°F/Gas 4). Roll out the pastry, following the instructions, into a 24 cm (9½ in), loose-bottomed tart case. Cut away the top sides, leaving a border rim of a