Crostatina all'Albicocca

The crostatina all'albicocca is a small Italian tart characterized by a shortcrust pastry base filled with apricot jam. While the larger crostata has roots in Renaissance-era Tuscan and Neapolitan baking, the single-serving crostatina emerged as a popular pasticceria item, particularly in Lombardy and Piedmont. The key ingredients are simple: a **pasta frolla** made from flour, butter, sugar, egg yolks, and lemon zest, and a high-quality apricot jam. A great version features a tender, sandy, buttery crust that crumbles easily without being dry, and a filling that balances sweetness with the natural tartness of apricots—ideally with visible fruit pieces rather than a homogenous jelly. The pastry should be thin enough to allow the jam to caramelize slightly at the edges during baking.

Regional variations exist: in southern Italy, the jam may be swapped for lemon curd or ricotta, and in Piedmont, a dusting of powdered sugar is common. Some versions use a lattice top or a full pastry crust, while others leave the filling exposed. In Monza, Italia, **Panificio Crivelli** (via *Franchino Er Criminale*) is known for producing a crostatina all'albicocca that exemplifies the Lombard tradition—emphasizing a light, crumbly frolla and a generous, fruit-forward jam. The venue's iteration is praised for its homemade quality, avoiding the industrial sweetness often found elsewhere.