Italian Apricot Jam Tart or Crostatina marm, Albicocca

  • Serves: One 9- or 10-inch springform or tart pan
  • Baking Temp (degrees F): 350 for the tart shell
  • Views: 8534
  • Comments: 5

Variations: Crostada di Fragole (Italian Strawberry Tart with an Almond Crust)Crostatadi Pesca (Peach Crostata); Crostata di Prugna (Plum Crostata); Crostata di Mora (Blackberry Crostata

Photo by daughter Liz while in Italy © Sarah Phillips
I thought it would be fun to share this recipe with you. My daughter, Liz, was studying abroad in Italy, and sent me some photos of desserts she saw in a cafe window. She knows I enjoy looking at photos of pastry - and, learning more about them! I did some research into what this recipe was and posted it here to share with you! It is a great way to use fresh fruit and to make a simple, yet flavorful fruit tart!

Crostate are open-faced Italian simple fruit pies, baked round or square, that contain fresh fruit seasonally available. The dough used here, Pasta Frolla, is traditional. It has a cakelike and tender texture, which can be baked in advance. 
PIE RECIPE HELP

Sarah's
Secrets

Crostate are supposed to be aesthetic creations of art to showcase the fresh fruit in season, so be sure to arrange it methodically or in straight rows for a striking presentation. 

INGREDIENTS
Crust:
1 recipe Italian Pasta Frolla or Italian Shortbread Crust, prebaked and cooled in its pan

Apricot Glaze:
1 1/2 cups apricot preserves or jam
2 tablespoons white rum or lemon juice

Fruit Filling:
4 cups fresh apricots, sliced or berries, such as strawberries, raspberries, sweet cherries, kiwi, oranges; you can use canned fruit, well drained, but fresh fruit is desired.

Powdered sugar, sifted

INSTRUCTIONS
STEP I: MAKE THE APRICOT GLAZE
1. Combine the apricot preserves and rum or lemon juice in a small saucepan, and slowly bring to a boil under low heat, while stirring; take care it does not burn.

2. Strain the preserves through a fine mesh strainer to eliminate pulp.

3. Return the mixture to low heat. Allow the apricot glaze to reduce to sticky, about 5 to 10 minutes.

4. Set aside and let cool.

STEP II: ASSEMBLE THE CROSTADA
1. Release the sides of the springform pan and slide the baked Pasta Frolla onto a serving plate.
NOTE: If using a tart pan, release the crust from its pan.

2. With a pastry brush, paint the bottom of the Pasta Frolla with the cooled apricot glaze.
SARAH SAYS: If the glaze has cooled too much and is stiff, warm for a few seconds so you can brush it.

3. Arrange the fruit in rows at the base. If using more than one fruit, use one type of fruit per row.

4. With a pastry brush, paint the fruit with the glaze.

SERVING
Optionally, sprinkle the crostada with powdered sugar right before serving.

STORAGE
Crostada are best consumed within a day of making. Store in the refrigerator.

VARIATIONS
Crostada di Fragole (Italian Strawberry Tart with an Almond Crust)
Crostata di Pesca (Peach Crostata): Use 1 1/2 cups peach preserves, 4 cups fresh peaches
Crostata di Prugna (Plum Crostata): Use 1 1/2 cups strawberry preserves, 4 cups fresh black-ripe plums, sliced
Crostata di Mora (Blackberry Crostata): Use 1 1/2 cups blackberry preserves, 4 cups fresh blackberries

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