While traveling in Italy, I found different versions of this Italian tart everywhere we stayed. Its rich flavor and light sweetness make it a favorite all over the country. So, as soon as I arrived back home, I just had to create my own rendition of this beautiful Italian treat! And that’s how this recipe was born. Keep reading to learn how to make this delicious pastry. It's sure to be the star of your next breakfast gathering or family meal!

Now, let’s make the dough. I like to begin by mixing together all my wet ingredients in a small bowl or mixing cup. So, grab your bowl or cup and mix the eggs, olive oil, grappa, and vanilla extract until well combined. Then, set that aside for a moment and gather your dry ingredients.

First, add your flour to a large mixing bowl and zest your orange into the flour. Then, add the remaining dry ingredients and stir them all together. Now, make a well in the center of your flour mixture and pour your wet ingredients into that well. Finally, in the mixing bowl, begin combining the wet and dry ingredients.

Now, it’s time to get your hands involved. When most of the flour and wet ingredients are mixed together, turn your dough out onto a clean work surface. Then, knead until all your ingredients are fully incorporated into the dough. Once your dough looks good, wrap it in plastic wrap and pop it in the fridge for half an hour.

After thirty minutes have passed, preheat your oven to 350 degrees. Then pull your chilled dough out of the fridge. It’s time to roll out the dough and put this Italian apricot jam crostata together in a tart pan. You’ll begin by dividing your dough and rolling the first half into a rough circle. I recommend you do this on a piece of floured parchment paper for an easier transfer into the tart pan.

Once your dough is rolled out to the right area, simply place your tart pan face down on top of it, slide one hand under the parchment paper, and flip the whole thing over. Voila! Now, all you have to do is press your dough into the corners of the pan, being sure to press up along the sides as well. Trim off any dough that hangs over the sides and redistribute it where needed.

Now, let’s make this crostata beautiful! Spread your apricot jam evenly across the bottom of the tart. Then grab the dough you set aside earlier and roll it out into a rough rectangle about a quarter-inch thick. Cut eight long strips of equal thickness, then lay them across the top of your tart in a lattice pattern, with four going in one direction and another four lying perpendicularly across them.

Finally, press the edges of the lattice into the sides of the tart pan, remove any excess dough, and bake for thirty minutes! If it looks like your dough is browning too quickly, loosely place some foil over your crostata for the remainder of the baking time. And that’s it!

I hope you enjoy this Italian Apricot Jam Crostata as much as my family has! For the full video tutorial, click here. You can also find more recipes, tips, and tricks from this food enthusiast here.