Flavours Holidays – Crostata with Apricot Jam

In Recipes by Anna HymanLeave a Comment

Flavours Holidays have been organizing cooking holidays in Italy since 1998. Here is their recipe for crostata!

Crostata is one of the most classic Italian recipes. Tasty and easy to make, crostata is a dish that can be personalised by shape and garnishes.

Flavours cooking holidays recommend making crostata with apricot jam , but this is one of many options. Use any type of jam or marmalade according to season or taste. It is even more delicious if made with homemade jam and garnished with walnuts or pine nuts.


For the pasta frolla (short crust pastry dough):

150 g butter
300 g all-purpose flour
1 Lemon zests
2 eggs
130 g sugar
800 g apricot jam
Beaten egg for the egg wash


Preheat the oven to 180°C

Pasta frolla: Sift the flour and make it into a well on a pastry board. Add sugar and put the butter (at room temperature) at the centre of the well. Stir with your fingertips. Add lemon zest to flavour the dough. Then add the yolks and mix everything together. Create a ball kneading quite quickly, otherwise the dough will be too warm and melt. Wrap dough in cling film and refrigerate for at least 30 minutes.

Brush a pastry tin with butter and sprinkle with flour. Remove pasta frolla from the fridge and roll it out on a cold board sprinkled with a little flour to stop it sticking. Roll 2/3 of the pasta frolla until 3-4 mm thick. Carefully place the dough into the tin with the aid of the rolling pin. Try not to break the dough. Trim off excess dough and gently press the dough into the base and sides of the baking tin.

Prick the base of the dough with a fork. Pour the apricot jam into the centre and smooth it out with a spoon. Roll out the excess dough and cut into strips with a scalloped pastry wheel. Layer the strips onto the jam to make a pattern of your choice. Brush the pastry with the egg wash and garnish if wished with ground hazelnuts, walnuts or pine nuts.

Put into pre-hated oven and bake the crostata for approximately 45 minutes. Let it cool in the baking tin before removing it to prevent it from breaking.

If you have a really sweet tooth dredge with icing/confectioner’s sugar before serving.

Flavours Holidays recipe for cooking vacations combines taking guests to stay in amazing private villas in some of the most beautiful areas of Italy (including Tuscany, Sicily, Puglia, Amalfi and Venice), learning various Italian dishes from some of the best local cooks and having great fun exploring the local area.

Visit www.flavoursholidays.co.uk/cooking-holidays-in-italy or email info@flavoursholidays.com for more details quoting The Foody Traveller.

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