Sweet tartines with apricot jam are a delicious reading of Italian sweet-making tradition, where simplicity meets excellence. For all its apparent ease, this preparation holds the whole art of our pastry work, turning a few good ingredients into a complete tasting experience. Apricot jam, with its balance of sweetness and acidity, lends itself beautifully to making bases for refined aperitivi or gourmet afternoon treats.
The versatility of this preparation suits it to many occasions: from an aperitivo with friends to a special Sunday breakfast. The character of apricot jam — its deep scent, its amber colour and its fruity flavour — comes into its own beside crisp baked goods. Read more about the history of Italian cooking or visit the Slow Food website.
The apricot, the lead of this recipe, has found an ideal home in Italy, particularly in the southern regions where the Mediterranean climate brings out its qualities. Turning it into jam is an old country tradition for keeping the summer's fruit and enjoying its flavours all year round.
History and Origins
The culture of jam in Italy is rooted in the ancient Roman tradition of preserving fruit, which then developed in medieval monasteries where the monks perfected the techniques. The apricot, brought to Italy by the Arabs by way of Sicily, found particularly fertile ground in Campania, Emilia-Romagna and the Veneto, where internationally recognised produce is still made today.
Making sweet tartines with jam is a modern development of the old habit of spreading preserves on bread, a practice going back at least to the Renaissance, when sugar and honey were precious goods. Today that tradition renews itself through new pairings with sparkling wines and craft beers, showing how well Italian cooking can join tradition and invention. To explore the history of the apricot in Italy, visit Wikipedia.
Ingredients
- 1 jar (180 g) of Apricot Jam
- 8 slices of white or wholemeal bread
- 50 g butter at room temperature
- Zest of half an unwaxed lemon
- 2 tbsp chopped almonds
- Icing sugar, as needed
Method
-
Step 1
Lightly toast the slices of bread in the oven at 180 °C for 5 minutes, until crisp but not too dark -
Step 2
Let the bread cool for a few minutes, then brush it evenly with the softened butter -
Step 3
Spread the apricot jam over each slice of bread, in an even layer about 1 cm thick -
Step 4
Finish with a dusting of grated lemon zest and the chopped almonds -
Step 5
Let the tartines rest for 10 minutes at room temperature so the flavours come together -
Step 6
Before serving, dust with a little icing sugar and garnish with a slice of fresh apricot if you have one -
Step 7
Serve at once to keep the bread crisp
Wine and Beer Pairings
Bread, butter, apricot jam, chopped almonds and icing sugar: a small sweet thing, for the end of a meal or for an afternoon break. The wine must be as sweet as the dish — that is the rule — but here there is a precise hook to use: apricot is the note several Veneto passiti already carry, and when that happens the pairing writes itself.
The Dessert Wine We Recommend
Torcolato Breganze DOC — Firmino Miotti — Vespaiola grapes hung to dry and then twisted — hence the name — give a passito with honey and dried apricot to the fore: exactly what is on the plate, one notch more concentrated. The pairing is pure agreement, and the chopped almond finds its extension in the wine's dried-fruit base. Serve at 10–12 °C, in a small glass.
The Recioto Route
Recioto di Soave D.O.C.G. — Tenuta Trabucchi — Dried Garganega brings the same apricot as the Torcolato but with the grape's typical acidity underneath, which keeps the sip more awake and cuts through the butter on the tartines. Choose this one if you were generous with the butter, the Torcolato if you were generous with the jam. Serve cool, 10–12 °C.
Craft Beer as an Alternative
Bratty Blanche Beer — birra di frumento belga — With an afternoon sweet, a Blanche is lighter than any passito: coriander and citrus wake the apricot, the wheat goes along with the bread and the bubbles carry the butter away. Four and a half degrees, so you can drink it in the afternoon. Serve at 5–6 °C.
Want to know more about the style? wheat beers
Serve It With
For an even fuller experience, the tartines can be served with Yeast-Free Crackers with Sesame and Poppy Seeds, which add crunch and toasted notes, or with the Selection of 5 assorted yeast-free crackers to offer your guests different textures and flavours.
Variations and Tips
- Try adding a scattering of pink peppercorns to contrast the sweetness with a peppery note
- Replace the almonds with toasted pine nuts for a deeper, more resinous scent
- For a fresher version, add finely chopped mint or fresh basil
- Experiment with creamy cheeses such as robiola or goat's cheese under the layer of jam
Frequently Asked Questions
Can I make the tartines in advance?
It is best to make the tartines at the last moment, to keep the bread crisp. If you need to, you can prepare the ingredients in advance and assemble them shortly before serving.
Which kind of bread works best?
Dense white bread or wholemeal bread with seeds are ideal. Avoid bread that is too porous, which would soak up too much jam.
Can I use other jams for this recipe?
Absolutely! The recipe works well with red fruit, fig or peach jams, keeping the same principles of pairing.
