Deliciously Melt-in-the-Mouth Apricot Jam Tart (Crostata)

This classic Italian crostata (jam tart) is buttery, tender, and filled with sweet apricot jam. A deliciously melt-in-the-mouth tart that’s perfect for everyday baking — and yes, it works beautifully for Christmas too!

There’s something wonderfully comforting about the smell of a freshly baked tart wafting through the kitchen.

This deliciously melt-in-the-mouth apricot jam tart, or crostata di marmellata, is one of those classic Italian bakes that never goes out of style: simple, buttery, and filled with sweet, golden jam that tastes like sunshine on a plate.

And while it isn’t strictly a Christmas recipe, I promise you — it absolutely works for the holidays too.

Add a light dusting of icing sugar, a dark red winter berry jam, a festive dough motive (exact Christmas crostata recipe with photos coming soon!) , and you’ve got a dessert that feels instantly festive. It’s the kind of bake that looks lovely on a Christmas table but feels right any time of year.

Whether you’re baking it on a quiet Sunday afternoon or sharing it after Christmas lunch, this crostata is pure comfort — soft, crumbly, and beautifully nostalgic.

Table of Contents

Ingredients

Here’s what you’ll need for one 24–26 cm (9–10 inch) tart. if you know this blog, you’ll notice the dough is the same as we used for our super popular Christmas cookies.

330 g plain flour (≈ 2 ¾ cups all-purpose flour)
165 g butter (≈ ¾ cup / 1½ sticks), at room temperature
130 g sugar (≈ ⅔ cup)
1 whole egg
2 egg yolks
A few drops of vanilla extract
300–350 g apricot jam (≈ 1 ¼ cups)
A little extra flour for dusting your work surface
Optional but lovely for the holidays: a pinch of orange zest added to the dough.

Equipment

You’ll only need a few simple tools — part of what makes this Italian jam tart such an easy, joyful bake:

Mixing bowl (or stand mixer with paddle attachment)
Mixing spatula / wooden spoon
Rolling pin
Tart pan with removable base (≈ 24–26 cm / 9–10 inch)
Parchment paper
Cooling rack (optional buy useful)
Baking tray
Cling film (plastic wrap)

Process: How to Make the Apricot Crostata

Make the dough.
In a large bowl, cream together the butter and sugar until soft and pale. Add the vanilla. Mix in the flour, then add the egg and yolks. Use your fingertips (not the palms of your hands) to bring the mixture together just until it forms a soft, smooth ball.

Top tip! At the start, you will feel the dough is too powdery to come together but do not worry! The recipe and amounts are correct, it will come together in no time! Once you have a ball, don’t over-mix: just work until it comes together without falling apart, it will then settle in the fridge.

Chill the dough.
Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes. Chilling helps the dough relax and makes it easier to roll. Tip! To speed up cooling and to help the dough get to a consistent temperature, I like to chill it as a flat disk, rather than a big ball. I just flatten with my hand to form a thick disk.

As the dough chills, butter your cake dish, then lightly dust with flour, removing all excess: this will help your tart come out of the dish beautifully.

Roll and assemble.
Preheat the oven to 180 °C (350 °F). Lightly flour your surface and rolling pin. Roll out about two-thirds of the dough to roughly ½ cm (¼ inch) thick and line your tart pan with it. Trim any extra dough around the edges, smoothen them out, then prickle the bottom of your crostata with a fork, so that it doesn’t puff up.

Spread the apricot jam evenly over the base.

Top top 1! Before you pour the jam onto your tart, use a spoon to mix stir it while still in the jar. This way, it will spread more easily and you’ll avoid lumps

Top Tip 2! The jam will slightly puff up when cooking: make sure you don’t fill your pastry case so much that will overflow once hot!

Decorate the top.
Roll out the remaining dough and cut into strips for a classic look, or use cutters to make simple shapes (like stars for Christmas ). Arrange them on top: rustic and homemade is perfect here!

Bake.
Place the tart on a baking tray and bake for 30–35 minutes, or until the crust is golden and the jam is gently bubbling.

Cool and serve.
Let your crostata cool completely before removing from the pan. Dust with icing sugar if you like — it gives that beautiful, snow-kissed look that makes it feel instantly festive.