Italian Crostata 🍑Apricot Jam Tart
Dough:
3 1/4 cups (405 grams) all purpose plain flour
1 1/4 teaspoons baking powder
3/4 cup (150 grams) superfine sugar
1/4 tsp salt
2 eggs beaten
½ cup extra virgin olive oil
2 tablespoons grappa or vodka
1 teaspoon vanilla extract
Finely grated zest of one lemon or orange
Filling:
3/4 cup apricot jam
Instructions:
In a bowl large bowl whisk together the flour, baking powder, salt and sugar.
Make a well in the center of the flour. In a small bowl or measuring cup, combine eggs, oil, grappa, vanilla extract and the lemon zest. Mix completely. Pour mixture into flour.
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 until combined. Form dough into a disk and wrap dough in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 350ºF.
Divide the dough into two halves. On a floured surface, roll out one half into a rough circle. Place into 10 inch tart pan and press to fill pan, pressing up the edges as well. Trim excess.
Spread apricot jam evenly into the pastry base.
Unwrap reserved dough and roll out to 10in in length and about ¼in thickness.
Cut long strips and lay the strip in a criss cross fashion over the filled tart - cutting off any surplus.
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.