Classic Italian Jam Crostata Recipe

This crostata di marmellata (Italian jam tart) features a tender, buttery shortcrust pastry and a sweet, fragrant apricot jam filling. For convenience this version uses a high-quality store-bought jam, though homemade preserves work beautifully. The dough is an easy-to-handle pasta frolla and the topping is a simple lattice—no intricate weaving required.

Crostata di marmellata is a rustic Italian dessert found in many regions across Italy. The shortcrust pastry used here—known in Italian as pasta frolla—is enriched, slightly tender, and contains a small amount of baking powder to keep the texture light. This versatile dough rolls and handles easily, making it ideal for filled tarts and simple decorative tops.

Traditional crostata fillings often reflect the season: apricot, peach, cherry, plum or other fruit preserves. For year-round baking, choosing a good-quality jarred jam with straightforward ingredients (fruit, sugar, pectin, and a bit of lemon or citric acid) will give excellent results. If you prefer a less sweet result, try blending part of the jam with orange marmalade to add brightness and balance.

If you want a straightforward, attractive dessert for coffee, brunch, or a dinner party, this jam tart is an excellent, no-fuss choice.

Ingredients

* See the recipe section below for precise quantities.

• Unsalted butter — room temperature, so you can control salt in the dough.
• Lemon zest — adds bright citrus aroma and flavor; a microplane works well for zesting.
• Baking powder — a small amount gives the pasta frolla a lighter texture.
• Egg and egg yolk — use large eggs at room temperature for best texture and binding.
• Apricot jam — classic choice for crostata, though raspberry, plum, fig or mixed-berry jams are great alternatives. The jar used for this recipe contained about 370 g (13 oz); you can use 340–450 g (12–16 oz) depending on preference.
• Powdered sugar — for dusting just before serving.

Instructions

All you need is a simple pasta frolla dough and a jar of jam. Below is a concise, step-by-step guide; photos in the article demonstrate the process.

Beat butter and sugar until creamy. Add lemon zest and mix briefly.

Add flour, salt and baking powder and mix on low until mixture resembles fine crumbs.

Add the egg and additional yolk and mix just until the dough comes together. Do not overmix.

Gather the dough into a rectangle and divide it into two pieces: about two-thirds and one-third. Flatten each into a disc and chill.

Roll the larger disc between parchment to about 1/8″ (3 mm) thick. Transfer to a 9.5-inch (24 cm) tart pan, press into the sides, and trim the edges. Chill at least 30 minutes.

Roll the remaining dough to 1/8″ thickness, chill, then cut into long 3/4″ (2 cm) strips. Keep the strips chilled until ready to use.

Spoon jam into the chilled tart shell and smooth the surface.

Tip: Chill the rolled dough well before cutting lattice strips, and chill the strips again if they soften while you work.

Lay half the strips across the tart in one direction, gently pressing the ends to seal. Layer the remaining strips at an angle to create a diamond-shaped lattice pattern. Trim overhang and chill the assembled tart in the freezer for 10 minutes to ensure the butter is cold before baking.

Chill the fully assembled crostata for at least 10 minutes before baking to keep the crust crisp and flaky.

Bake at 350°F (177°C) for 32–34 minutes, until the crust and lattice are golden and the jam is bubbling. Cool completely on a rack.

For the cleanest slices, refrigerate the tart for at least one hour before serving. Dust with powdered sugar just before plating.

Variations

• Try different jams: Raspberry, blackberry, fig, plum, or mixed-berry jams all work well in place of apricot.
• Less sweet: Substitute one-third of the jam with orange marmalade to cut sweetness and add depth.
• Match zest to filling: Lemon zest brightens berry jams; orange zest complements plum, fig or apricot; lime zest can be interesting with tropical jams like mango.
• Spiced crust: Add a pinch of cinnamon, ginger, cardamom or nutmeg to the dough for warmth and complexity.

Equipment

Helpful tools include a 9.5-inch (24 cm) round tart pan, a rolling pin, parchment paper, and a baking sheet placed under the tart to catch any drips. A pastry wheel or knife makes cutting lattice strips tidy, and a pie shield or foil strips can protect the tart edge from over-browning.

Frequently asked questions

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