There’s something undeniably unique and nostalgic about the delicate balance of sweetness and tartness that bursts forth in every bite of a freshly baked Italian Strawberry Crostata.
This Italian-style crostata is closer to the classic Crostata di Marmellata than to a free-form galette. Think of it as a large Linzer cookie or a rustic jam tart made with Italian shortcrust pastry—Pasta Frolla—filled with strawberry preserves and finished with a lattice or other decorative top. It’s perfect for an informal afternoon treat, a casual dessert after dinner, or to share with friends over coffee.
If you enjoy jam tarts and fruity bakes, try variations such as apple crostata, a fresh strawberry tart, or a pear frangipane tart for more seasonal options.
Ingredients
Below is a quick overview of the ingredients. You can use store-bought crust and jam if you prefer, but the traditional Pasta Frolla gives the best texture and handling for a lattice top.
- Pasta Frolla (Italian shortcrust) — dough divided into two portions (about 2/3 and 1/3). You may substitute pâte sablée, pâte sucrée, or classic pie dough, but Pasta Frolla is easy to shape and yields a tender, crumbly crust. One batch makes a 9–10 inch crostata; halve the recipe for smaller tarts.
- Strawberry preserves — homemade or good-quality store-bought jam. For added texture, fold in sliced fresh strawberries (use fresh only, not frozen or canned).
- 1 egg, beaten — for an egg wash to glaze the crust; use only yolks for a deeper brown color.
- Sliced or slivered almonds — about 1/2 cup (optional) for sprinkling on top; alternatively, sprinkle 1–2 tablespoons turbinado sugar.
- Powdered sugar — optional, for dusting when serving.
How to Make Strawberry Crostata
- Preheat the oven to 350°F (180°C).
- On a lightly floured work surface, roll the larger portion of chilled Pasta Frolla into a 12-inch (30 cm) circle.
- Fold the dough in half, then in half again to form a triangle. This makes it easier to lift and transfer without stretching.
- Gently position the folded dough in the center of your tart pan with the point towards the center. Unfold the dough and press it into the pan, using your fingers to ease it into the corners and sides.
- Spread the strawberry preserves evenly over the base, leaving a 1-inch border of pastry around the edge.
- Roll the smaller portion of dough into a 9-inch circle and cut into 1-inch strips with a sharp knife or pastry wheel.
- Lay half the strips diagonally across the filling with even spacing. Weave the remaining strips over the first layer in the opposite diagonal to form a lattice pattern.
- Trim excess dough from the edges, then press and crimp the rim to seal. Brush the entire top with the beaten egg and sprinkle with sliced almonds or turbinado sugar if desired.
- Place the tart on a baking sheet and bake on the lower-middle rack for 35–45 minutes, until the crust is golden and the filling is bubbling.
- Cool on a rack before slicing. Dust with powdered sugar if you like, and serve warm or at room temperature.
Tips and Variations
- Add depth to the filling: Stir a pinch of ground cinnamon, a teaspoon of lemon zest, or a splash of aged balsamic vinegar into the preserves for added complexity.
- Almond layer: Spread a thin layer of almond cream (frangipane) under the jam for a richer, nutty flavor.
- Leave a generous border: Roll the dough about 2 inches larger than your pan to create an easy rim to crimp.
- Keep the dough cold: Work with chilled dough to prevent sticking. If needed, roll between two sheets of parchment paper.
- Top options: The lattice is classic but optional—cut shapes from the top dough for a decorative cover or leave the top open for a rustic look.
Serving ideas
This crostata is delightful with a cup of coffee or tea. For a more decadent dessert presentation, serve a warm slice with vanilla ice cream, a spoonful of whipped cream, or a bowl of fresh seasonal fruit.
Storage, Make Ahead, and Freezing
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
- Make ahead: Assemble the crostata up to a day in advance, cover tightly, and refrigerate. Bake from chilled, adding a few minutes to the baking time if needed.
- Freeze: Wrap an unbaked assembled crostata tightly in plastic wrap and foil; freeze up to three months. Thaw overnight in the refrigerator before baking. Baked crostata can also be frozen for up to one month; thaw and warm gently before serving.
More Fruity Desserts You Might Like
Blackberry Pie, Raspberry Tiramisu, Mango Pound Cake — delicious next bakes when you want to explore more fruit-forward desserts.