Name: Crostata di marmellata di albicocche (Apricot jam tart)
Yield: Makes one 24 cm (9½ in) tart
Cuisine: Italian
Ingredients: 1 egg yolk; 1 teaspoon milk; ½ the quantity of sweet pastry; about 300 g (10½ oz) apricot jam

Preparation info

Makes
one
24 cm tart

Difficulty
Medium

Appears in

Twelve

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.

Ingredients

½ the quantity of sweet pastry
about 300 g (10½ oz)

Method

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