If you've seen the post about the Italian breakfast, you'll know that I missed my favourite type of crostata; an apricot filled tart. So, I decided to share my creation of this tart. The crostata all'albicocca is a sweet pastry base filled with your choice of jam, with the most typical one being apricot and strips of pastry on top to form a grid.
An Italian styled pastry that is normally eaten as part of the Italian breakfast or as a dessert. It's essentially a baked pastry base with a jam filling, the most common one being apricot and strips of dough forming a grid on the top.
I normally make this tart when I get some free time during weekends, especially on those days when it's throwing it down outside (which is quite often here in the UK). Since I can't go enjoy the outside world, I make this tart and enjoy a piece or two with a cup of coffee.
So, get creative making this beautiful tart. Comment down below which filling do you guys like best. Follow me on social media and tag me along so I can see your creations. Enjoy x
Preparazione: 30 minuti
Cottura: 40 minuti
For: 8 people
Preparation: 30 minutes
Cooking: 40 minutes
Ingredienti
- 250gr burro freddo
- 500gr farina 00
- 2 uova fredde (medie)
- 200gr zucchero a velo
- 1 scorza di limone
- un pizzico di sale
- 400gr confettura di albicocche
- del latte
Ingredients
- 250gr cold butter
- 500gr plain flour
- 2 medium eggs
- 200gr icing sugar
- zest of a lemon
- a pinch of salt
- 400gr apricot jam
- some milk
Metodo / Method
Facciamo una pasta frolla. Versate la farina, il burro e un pizzico di sale in una ciotola. Amalgamate a mano o con un mixer.
Let's make a pastry. Pour the flour, butter and a pinch of salt in a bowl. Blend by hand or with a mixer.
Ottenete un composto sabbioso. Sbattete leggermente le uova. Aggiungete lo zucchero a velo e le uova leggermente sbattute al composto.
Acquire a sandy mixture. Beat the eggs lightly. Add the icing sugar and the eggs to the mixture.
Aggiungete la scorza di limone. Continuate a lavorare a mano o con un mixer a bassa velocità. Trasferite il composto su un piano da lavoro, impastate per circa altri 2 minuti. Appiattate leggermente la pasta frolla e avvolgetela nella pellicola trasparente. Fate riposare la pasta frolla in frigorifero per circa un’ora.
Add the lemon zest. Carry on working by hand or with on low speed if you're using a mixer. Transfer the mixture to a work surface, knead for another 2 minutes. Flatten the pastry lightly and wrap it in cling film. Put the pastry in the fridge for about an hour.
Togliete la pellicola trasparente e riportate sul piano da lavoro leggermente infarinato. Stendete l’impasto ottenendo una spessura di circa 8mm. Appoggiate la pasta frolla su uno stampo di 24cm. Forate la base con una forchetta.
Remove the cling film and take the dough back to your slightly floured work surface. Stand the dough till you get a thickness of about 8mm. Place the dough on a 24cm mould. Pinch the base with a fork.
Versate la confettura di albicocche (potete usare altri gusti se non vi piacciono le albicocche). Tagliate delle strisce e sistematele formando una griglia. Spennellate la superficie con del latte e cuocete in forno sul ripiano inferiore a 170˚C per circa 40 minuti.
Pour the apricot jam (you can use other flavours if you do not like apricots). Cut long strips and place them on top forming a grid. Brush the surface with milk and cook in the oven on the bottom shelf at 170˚C for about 40 minutes.
If you liked this tart and you'd like to see what else Italians have for breakfast, then head over to the post I wrote about la colazione italiana. This will give you a better insight of all the goodness Italians have for breakfast.
I hope you enjoy preparing this tart. Share with family and friends. It won't disappoint you.
