Kitchen Recipe Collection
Italian Crostata di Marmellata (Jam Tart)
A rustic, buttery shortcrust pastry tart filled with sweet fruit jam, featuring a classic lattice top. A staple in every Italian household.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- all-purpose flour
- cold butter (cubed)
- sugar
- eggs
- lemon zest
- fruit jam (apricot, plum, or cherry)
- baking powder
- salt
Equipment
- Tart pan (with removable bottom)
- Rolling pin
- Plastic wrap
Instructions
- 1
Mix Dry Ingredients
On a clean work surface or in a bowl, mix flour, sugar, a pinch of baking powder, and a pinch of salt.
- 2
Cut in the Butter
Add the cold, cubed butter. Use your fingertips to quickly rub the butter into the flour until the mixture resembles coarse sand.
- 3
Add Wet Ingredients
Create a well in the center. Add the egg, egg yolk, and freshly grated lemon zest.
- 4
Form the Pasta Frolla
Quickly bring the dough together with your hands. Do not knead it like bread; just press it together until it forms a smooth ball. (Overworking makes it tough).
- 5
Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up the butter.
- 6
Roll the Base
Cut off 1/3 of the dough and set it aside for the lattice. Roll the remaining 2/3 into a circle about 1/4 inch thick.
- 7
Line the Pan
Carefully transfer the rolled dough into a greased 9-inch tart pan. Press it into the bottom and up the sides. Trim the excess edges.
- 8
Add the Jam
Spread a thick, even layer of your favorite high-quality fruit jam (apricot is the most traditional) over the dough base.
- 9
Make the Lattice
Roll out the reserved 1/3 of the dough. Cut it into thin strips.
- 10
Decorate
Arrange the strips over the jam in a crisscross lattice pattern. Press the ends into the edge of the tart to seal them.
- 11
Bake
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes until the pastry is golden brown and the jam is bubbling.
- 12
Cool and Serve
Crucial: Let the tart cool completely in the pan before removing it. The jam must set, or it will run everywhere. Serve a slice with coffee.
Cooking Tips
- The shortcrust pastry (Pasta Frolla) must remain cold. If your kitchen is warm and the dough gets sticky, put it back in the fridge for 10 minutes.
- Use a good quality, thick jam. If the jam is too watery, it will boil over and ruin the pastry lattice.
Variations
- Crostata alla Nutella: Replace the fruit jam with Nutella. (Bake the crust blind first, then add Nutella, otherwise the chocolate will burn).
Chef's Notes & Storage
- Italians rarely eat heavy, savory breakfasts. A slice of Crostata and a cappuccino is the standard way to start the day.
Nutrition Estimate
340 calories · 4g protein · 48g carbs · 15g fat · 1g fiber per serving
