The dessert, Mediterranean
Apricot jam crostata
Apricot jam crostata is an Italian dessert for 6 people, made with shortcrust pastry and apricot jam, finished with a lattice top. It takes 30 minutes of active work and is made entirely the day before, for an easy difficulty level and a cost of €0.90 per person. Success comes down to chilling the dough properly and loosening the jam so it spreads without tearing the pastry.
I'm taking you to a Tuscan nonna's kitchen with an apricot jam crostata, rustic, golden, and made well ahead of time.
- For
- 6 people
- Work
- 30 min
- Total time
- 2 h
- Prep
- Prepared the day before
- Difficulty
- Easy
- Cost per person
- €0.90
- Calories per person
- 440 kcalcalculated by Kiloach, your weight coach
Under its golden, crisp crust, this crostata hides apricot jam that stays soft and slightly tangy, softened further by the lemon zest worked into the dough. It's a simple tart, with no cream or fussy filling, relying entirely on the balance between butter, sugar, and fruit. The lattice top gives it that generous, rustic look you associate with Italian family desserts.
It's an ideal dessert for a family dinner or a get-together with friends when you want to end the meal on a simple note without spending the evening in the kitchen. It works year round, from fall through spring, after a richer main course or alongside coffee in the late afternoon. Kids like it just as much as adults, which makes it an easy dessert to pass around the table.
The schedule
What happens when, so you can be with your guests instead of in the kitchen.
- The day before 5 steps, 1 h 40
- The same day Nothing to do
- Before the guests arrive Nothing to do
- When it's time to serve 1 step
The day before, make the dough, let it chill, then fill the tart, weave the lattice strips, and bake the crostata, letting it cool fully on a rack. On the day itself, there's nothing left to do before your guests arrive, the tart just sits at room temperature. When it's time for coffee, bring out the crostata and cut it into generous slices with a warm knife.
The ingredients
Pantry
- Flouroften in the pantry 300 g
- Granulated sugaroften in the pantry 100 g
- Apricot jam 400 g
- Saltoften in the pantry 1 pinch
Dairy
- Butter 150 g
- Egg 1
- Egg yolk 1
- Milk for glazing 2 tbsp
Fruits and vegetables
- Untreated lemon 1
Allergens Gluten, Lactose, Eggs
The recipe, moment by moment
The day beforeWhat's better after resting overnight in the fridge.
-
Mix the flour, sugar, salt, and lemon zest, rub in the cold butter until sandy, then bind with the egg and yolk.
Stop kneading as soon as the dough comes together, overworking it makes it tough.
-
Wrap the dough in plastic and let it rest in the fridge. 1 h
The rest relaxes the gluten, so the dough won't shrink during baking.
-
Roll out two thirds of the dough into a buttered pan and spread the jam over it, leaving a small border.
Loosen the jam with a fork first, it spreads without tearing the dough.
-
Cut the remaining dough into strips, weave them into a lattice over the jam, and brush with milk.
If the strips break, chill them for ten minutes and try again, they're easier to handle cold.
-
Bake the crostata at 180°C until nicely golden, then let it cool completely on a rack. 40 min
Wait until it's fully cooled to unmold it, the jam sets and the tart holds together.
When it's time to serveThe final touches, right in front of your guests.
-
Bring out the crostata shortly before coffee and cut it into generous slices.
Run a knife under hot water first, it slices through the lattice without crushing it.
Our tips to get it right
- Use very cold butter, cut into small cubes, so the dough stays short and doesn't turn elastic as you work it.
- Butter the pan generously before lining it with dough, the jam caramelizes a bit at the edges and can stick.
- If you don't have a tart pan, a ring set on a parchment lined baking sheet works well for this firm dough.
The variations
- Swap the apricot jam for raspberry or fig jam depending on the season, the pastry texture stays the same.
- For a quicker version, skip the lattice and cover the whole tart with a single sheet of dough pierced with a few holes.
- For kids, scatter a few sliced almonds over the jam before adding the lattice, it adds a little extra crunch.
What to serve it with
- A strong coffee or black tea
- A scoop of vanilla ice cream
- A sweet wine like a straw wine
Storage
The crostata keeps for 2 to 3 days at room temperature under a cloth or in an airtight container, or up to 4 days in the refrigerator. It freezes well whole or in slices, let it thaw at room temperature before serving.
Questions about this recipe
Can I use a different jam instead of apricot?
Yes, any jam that's thick enough works well, like raspberry, fig, or plum. Avoid very runny jams, they can leak out during baking.
How do I stop the dough from shrinking while baking?
The one hour chill in the fridge is essential, it relaxes the gluten formed while kneading. Don't skip this step even if you're short on time.
Do I need a special pan for the lattice top?
No, a regular buttered tart pan works just fine. A ring on a baking sheet also works as long as the dough is firm enough to hold its shape without a tall edge.
Should the crostata be served warm or cold?
It's always served cold or at room temperature, never warm. The jam needs to cool completely to set so the slices hold together.
Can an apricot jam crostata be made ahead?
Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.
How long does it take to make an apricot jam crostata?
Allow 2 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".
How many calories are in an apricot jam crostata?
About 440 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.
How much does an apricot jam crostata cost?
About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.
To round out your menu
Build a menu
The appetizer
Mediterranean
Italian antipasti board
- 20 min of work
- Finished at the last minute
- Very easy, €4.20 per person
380 kcalcalculated by Kiloach
The starter
Mediterranean
Eggplant parmigiana
- 55 min of work
- Prepared the day before
- Medium, €2.40 per person
360 kcalcalculated by Kiloach
The main dish
Mediterranean
Feta stuffed peppers
- 30 min of work
- Prepared the same day
- Easy, €2.80 per person
430 kcalcalculated by Kiloach
Desserts for entertaining
See all
The dessert
From around the world
Carrot cake
- 30 min of work
- Prepared the day before
- Easy, €1.20 per person
520 kcalcalculated by Kiloach
The dessert
Chic bistro
Flambéed bananas with rum
- 15 min of work
- Finished at the last minute
- Easy, €1.40 per person
380 kcalcalculated by Kiloach
The dessert
French classic
Crêpes Suzette
- 1 h of work
- Prepared the day before
- Medium, €1.80 per person
490 kcalcalculated by Kiloach
The dessert
Regional
Breton far with prunes
- 20 min of work
- Prepared the same day
- Very easy, €1.20 per person
360 kcalcalculated by Kiloach