The homemade apricot jam tart is one of those desserts that smells of family, wholesome afternoon snacks and slow Sunday morning breakfasts.
I prepared it on TV on Canale10 in my cooking show “La cucina di Vane”; the classic tart is one of my favorite desserts and I couldn’t help but make it on TV as well!
It’s the classic tart with a crumbly shortcrust pastry, the one with the strips on top, that never goes out of style.
If you’re looking for the recipe for the classic apricot tart, simple and reliable, this is the right one. I’ll explain step by step how to make the perfect jam tart, with a buttery shortcrust pastry that stays soft yet compact, ideal for filling with your favorite jam.
A simple and quick tart, perfect for breakfast, afternoon snack or to serve at the end of a meal with a dusting of powdered sugar.
You can read all the recipes remade on TV HERE and watch all the episodes on my YouTube Channel or on the Canale10 website, you can watch this episode here.
Remember I’m on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM—I’ll be waiting, don’t miss it!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 9.5-inch pan
- Cooking methods: Conventional oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (soft but cool)
- 1 egg yolk
- 1 egg
- 1 lemon zest (Grated)
- 1 pinch salt
- 1 1/2 cups apricot jam
Steps
To make a perfect shortcrust pastry for a tart, work the cold butter cut into cubes together with the flour until you obtain a sandy texture.
Add the sugar, the egg, the yolk, the grated lemon zest and a pinch of salt. Quickly knead just long enough to form a smooth, uniform dough.
Do not overwork the dough: the less you handle it, the more crumbly your pastry will be.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.After resting, roll out two-thirds of the shortcrust pastry on a lightly floured surface.
Line a previously buttered and floured 9.5-inch pan, pressing the dough well also along the edges. Prick the base with a fork: this step prevents it from puffing up during baking.Spread the apricot jam evenly over the entire base, reaching well to the edges. Smooth with the back of a spoon to obtain an even layer.
Using the remaining shortcrust pastry, cut strips and lay them on top to form the classic lattice of the traditional Italian tart.
Fold the edges slightly inward for a neater result.Bake in a preheated conventional oven at 356°F for about 35 minutes, until the tart is nicely golden on top. In an air fryer cook at 302°F for about 25–30 minutes; remember, cooking times vary depending on the power of your oven and air fryer.
Once baked, let it cool completely before removing it from the pan. If you like, dust with powdered sugar.
Here is your homemade apricot jam tart, simple, wholesome and always delicious.
… Vane’s tips
Do not prolong baking too much to avoid the tart becoming dry.
You can prepare the shortcrust pastry the day before and keep it refrigerated.
It keeps under a glass dome for 3–4 days.
You can use any type of jam or marmalade, including sugar-free varieties.
