This Crostata di Marmellata 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.
10 inch/25cm tart pan or a pie pan of similar size
Ingredients
Easy Olive Oil Crust
3¼cups(405 grams) all purpose plain flour
2teaspoonsbaking powder
¾cup(150 grams) superfine (castor) sugar
pinchsalt
2eggs(beaten)
½cup(120mls) olive oil
3tablespoonsgrappa(see notes for options)
1teaspoonvanilla extract
finely grated zest of one lemon
Filling and Topping
¾cupapricot jam
¼cupslivered/sliced almonds
powdered 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 chill in the fridge 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. Check midway. If the crostata is browning too much, loosely cover with foil.
Remove from the oven and allow to cool. Once cool sprinkle with powdered sugar, slice and serve.
Video
Notes
Tips for Success
Handle the pastry as little as possible.
Roll the dough between two sheets of non stick parchment paper.
Use good quality jam.
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, white rum, milk or soda water.
Use different jam or Nutella to fill.
How to storeStore 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.To prepare in advancePrepare 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.How to freezeBake the tart as per recipe but don't dust it with powdered sugar. Allow is to cool completely then 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 sugar before serving.