This Apricot Tart with olive oil crust is a favorite in my home.
With a tender, lemon flavored crust and smooth apricot jam filling, this dairy free tart is guaranteed to please!!
This updated recipe was first published on June 14, 2014.
Why you'll love this recipe
I discovered this Apricot Tart recipe years ago on a lovely Italian site L’emporio 21 and, because it is so good, it has been a regular on our table.
This is Italian baking at its best. Much like my Crostoli or Biscotti, this recipe uses simple ingredients to produce something delicious and beautiful.
By the very nature of this recipe, it is a dairy free pastry. You will love the results. This is the best pie crust for beginners because there are no tricky techniques. But it also is a tasty and quick pie crust to prepare which everyone will appreciate.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient notes
- sugar - superfine or castor is best
- lemon zest - give a fresh flavor
- grappa - not just for flavor, alcohol creates better texture in pie crust
- olive oil - use an one that you find tasty
- apricot jam - look for one that has some tang
Variations
You can customise this recipe to make it your own with some simple variations.
- use orange zest instead of lemon zest
- instead of lemon zest, add ½ teaspoon of cinnamon or spice of your choice
- swap the grappa for vodka, brandy or white rum
- experiment with various olive oils - regular, extra virgin, light or floral and fruity
- choose your favorite jam to fill
- try chocolate hazelnut spread instead of jam for the filling
- sprinkle with nuts of your choice
Step by step instructions
A crostata is one of the most simple tarts to make and olive oil pastry makes this one even easier.
- Whisk together dry ingredients then stir in wet ingredients to form a dough.
- Roll dough out between two sheet of nonstick baking paper.
- Line prepared pan with pastry.
- Spread apricot jam over the pastry base.
- Arrange strips of pastry in a lattice pattern over the jam.
- Sprinkle with almonds and bake until golden brown.
Tips for success and FAQ's
Olive oil crust is one of the easiest recipes and almost no fail. However there are a few tips to ensure absolute success.
- don't overwork the dough because this will develop the gluten which make pastry tough
- don't forget to add the salt to enhance the flavors
Store this tart in an airtight container or on a plate wrapped well with plastic. If storing for longer than one day, keep refrigerated for optimum freshness.
Yes! Prepare this recipe up to the point of baking, wrap well with plastic and refrigerate overnight. Continue with baking as per the recipe the next day.
Yes! Bake the tart as per recipe but avoid dusting with powdered/icing sugar. Wrap well with several layers of plastic wrap and place in a large plastic bag or airtight container. Then freeze for up to one month. Thaw at room temperature without unwrapping. Dust with powdered/icing sugar before serving.
Yes and no. Alcohol gives the best texture but milk can be substituted instead. Keep in mind that alcohol with evaporate on baking.
Yes! This is a perfect olive oil pie crust for all your pies and tarts. Use extra virgin olive oil for savory recipes. Lighter flavored olive oil is perfect for sweet recipes. Use this dairy free pie crust for a variety of recipes.
Serving suggestions
Serve Apricot Tart with an espresso after a meal or with a scoop of vanilla ice cream for dessert. Or why not follow the Italian way and have a slice for breakfast with your cappuccino.
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Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!
Apricot Tart Recipe
Equipment
- 10 inch/25cm pie/flan pan
Ingredients
Easy Olive Oil Crust
- 3¼ cups (400 grams) all purpose plain flour
- 2 teaspoons baking powder
- 1 cup (185 grams) superfine (castor) sugar
- pinch salt
- 2 eggs beaten
- ½ cup olive oil
- 3 tablespoons grappa see notes for options
- 1 teaspoon vanilla extract
- 1 lemon, zested
Filling and Topping
- ¾ cup apricot jam
- ¼ cup slivered/sliced almonds
- powdered/icing sugar to finish
Instructions
- In a bowl whisk together the flour, baking powder, salt and sugar.
- Make a indent in the centre, pour in the beaten eggs, oil, grappa, vanilla extract and the lemon rind.
- With a fork or your fingers begin to mix the wet ingredient taking in some of the dry.
- Continue until all the flour is incorporated and knead lightly and briefly. At this point if you have time wrap the dough in plastic and let it rest in the refridgerator for 30 minutes. If not use it right away.
- Preheat the oven to 350ºF/180ºC.
- Oil (to keep this dairy free) or grease with butter a 10 inch /25cm pie/flan pan with a removable base.
- Divide the dough in two with one being larger.
- Place the larger piece of dough onto a sheet of baking paper that has been sprinkled with flour. Dust a little more flour on top of the dough and cover with another sheet of baking paper. The baking paper will make rolling and transferring the dough to the flan pan much easier.
- Roll into a circle that will fit the prepared pan.
- Roll the dough and the top sheet of baking paper around the rolling pin. As you roll, remove the bottom sheet of baking paper. Unroll into the pan, remove the baking paper and carefully ease the dough into the edges. Trim the edges.
- Spread apricot jam evenly into the pastry base.
- Add the trimmed dough to the reserved dough and roll out, as above, to 10in/25cm in length and about ¼in/6mm thickness.
- Cut long strips and lay the strip in a criss cross fashion over the filled tart - cutting off any surplus. Scatter slivered/sliced almonds over the apricot tart.
- Bake for about 30 minutes in the preheated oven.
- Once cool sprinkle with powdered sugar, slice and serve.
Notes
- use orange zest instead of lemon zest
- instead of lemon zest, add ½ teaspoon of cinnamon or spice of your choice
- swap the grappa for vodka, brandy or white rum
- experiment with various olive oils – regular, extra virgin, light or floral and fruity
- choose your favorite jam to fill
- try chocolate hazelnut spread instead of jam for the filling
- sprinkle with nuts of your choice
Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
bella
had to use 3 eggs as the dough wouldnt form without it.
Marcellina
Hi Bella, I'm glad you were able to resolve the issue with an extra egg. Did you measure the flour correctly? Sometimes it's easy to accidentally pack the flour into the cup and this would cause the ratio to be out. Also if you live in a very dry climate, this could have caused the dough to be more dry than it should be. Have a look at my video which shows the correct texture of the dough.
Monika
Can a 9-inch pie pan (with removable bottom) work here? It's all I got!!
Marcellina
Yes, that will work. The crust will be a little thicker but it shouldn't be too noticeable. Just make sure you use plenty of apricot jam to give the right ratio of crust to filling. Enjoy!