Crostata di Marmellata (Authentic Italian Jam Tart)
This post may include affiliate links, meaning I will earn a small commission if you purchase through my link. Affiliate Disclaimer.
In this classic Crostata di Marmellata, a sweet short-crust pastry shell called pasta frolla is filled with jam to make a simple but scrumptious Italian tart. I serve this rustic dessert year-round because it is so easy to make and perfect for any occasion.
Crostata di Marmellata Recipe Snapshot
This Crostata di Marmellata is the classic Italian jam tart: a sweet, crumbly pasta frolla crust (Italian shortcrust pastry) filled with jam and finished with a simple lattice top. It’s the kind of dessert you’ll find in Italian homes any day of the week. Italians love to serve it after dinner, with afternoon coffee, or even for breakfast.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Bake Time: 30 minutes
- Total Time: About 1 hour 10 minutes
- Servings: 10 slices
- Difficulty: Easy (the dough comes together in the food processor and rolls out like cookie dough, not flaky American pie crust).
Crostata di marmelllata is a popular dessert across Italy. It can be filled with any flavor of jam, but the most traditional filling is apricot jam. This is my favorite flavor as well, but my husband loves raspberry or strawberry jam filling, so you will often see one of these crostatas on my kitchen table.
One of the things I love about an Italian crostata is that it is a no-fuss tart meant to be rustic. So I don’t feel like it has to look perfect; it just needs to taste great, and it certainly does!
What is Pasta Frolla
Pasta frolla is the classic Italian sweet shortcrust pastry. It is made with flour, sugar, egg, butter, and a little baking powder, and it bakes up tender, buttery, and slightly crumbly, more like a soft cookie than a flaky American pie crust. You can mix it quickly in a food processor, chill it, and roll it out without a fight.
Throughout Italy, you will find variations of the recipe that may include lemon zest, vanilla extract, brandy, olive oil, brown sugar, or chocolate. It is perfect for creating countless desserts, ranging from rustic freeform fruit pies, such as a Crostata di Mele, this popular jam-filled crostata, custard-filled pies, and even cut-out cookies. You will love the versatility of this easy pastry dough.
Crostata di Marmellata Ingredients
This Italian jam tart is made with simple ingredients that you probably already have at home.
- 00 Flour: The fine grind of this flour quickly forms gluten when it is mixed with liquids and is perfect for making crostata dough. All-purpose flour also works well, but I don’t recommend bread flour for this crust recipe.
- Eggs: You will need a whole egg and an egg yolk at room temperature.
- Sugar: I use granulated sugar and you can substitute light brown sugar. I have never tried this recipe with powdered sugar so I can’t recommend it.
- Baking Powder and Salt
- Butter: Very cold unsalted butter cut into small cubes.
- Lemon Zest: This is optional but it does give the dough a nice bright flavor.
- Apricot Jam: You can easily customize this recipe by using your own homemade jam or any fruit jam you like.
Step-by-Step Instructions
- Combine the flour, baking powder, salt, sugar, and lemon zest in the bowl of a food processor and pulse a few times.
- Add the eggs and butter to the flour mixture.
- Pulse until the dough starts to come together.
- Pour the dough onto a floured work surface and press it together. Then gently knead it a few times to form a smooth ball. Flatten the dough to form a disc and wrap it in plastic wrap. Refrigerate the dough for about an hour.
Baking Tip
A food processor makes it easy to make the pasta frolla dough. If you don’t have a food processor, combine the ingredients in a large bowl and use a pastry cutter or your fingers to work them until crumbly, then form a dough ball with your hands.
- Remove the dough from the refrigerator and place it on a generously floured work surface. Lightly flour the top of the dough and roll it into a large circle, slightly larger than your tart pan or pie pan.
- Transfer the dough to your tart pan and lightly press it in place. Use a fork to poke holes in the bottom of the dough.
- Spread the jam evenly across the bottom of the tart shell.
- Trim the excess dough from around the edges of the tart pan. Cut the leftover dough into strips for the lattice top. You can also cut it into shapes to decorate the top of the tart.
- Bake in a pre-heated 350-degree F oven for 30 minutes or until the tart crust is golden brown. Set the crostata on a baking rack to cool.
Baking Tips
- Using a marble or granite work surface will help keep the dough cold while you roll it out.
- It is important to rest the dough in the refrigerator for an hour, but at the very least for 30 minutes.
- Keep your work surface and rolling pin floured as you roll out the dough. You may have to lift the dough periodically and add more flour to keep it from sticking.
- Using a tart pan with a removable bottom will make it easy to transfer the crostata to a serving plate.
- Extra dough can be rolled out and used to make cookies. Bake them on a cookie sheet lined with parchment paper for 10-12 minutes.
How to Serve Crostata con Marmellata
Whether you make this jam crostata or a freeform fresh fruit crostata, they are the perfect dessert to complement any meal. In Italy, you will commonly see this enjoyed as a sweet breakfast treat or an afternoon snack with a cup of tea or coffee. It can be served on its own, with a sprinkle of powdered sugar or even a dollop of whipped cream.
Make Ahead and Storage
The pasta frolla dough for your traditional Italian crostata can be made ahead. Wrap it tightly in plastic wrap and refrigerate it for up to 3 days.
To store your jam crostata, wrap it in plastic wrap or aluminum foil and store it in a cool place for 2-3 days.
FAQ
A tart is usually made with a shortcrust pastry dough in a rimmed plate. The tart shell can be topped with either sweet or savory fillings. A crostata is the Italian term for the same type of pastry, but it can also refer to a free-form shell typically filled with fresh fruits such as apples, peaches, or berries.
A traditional Italian Crostata and a Gallete are very similar pastries. A crostata is an Italian free-form pie or tart made with a shortcrust pastry called pasta frolla. Gallete is a French term for a flat cake or a single-crust pastry usually made with puff pastry.
Other Classic Italian Desserts
If you like the simplicity of this crostata recipe, then you will be happy to know that some of the best Italian desserts are very easy to make. Panna cotta, an Italian custard, and Budino, its pudding cousin, are both versatile enough to be served for an elegant dinner or a casual family meal.
If you would rather have cake, then you must try my Italian Almond Cake! It is sweet, moist, and so easy to make!
You can’t talk about Italian desserts without mentioning cookies! Italians are known for their delicious cookies, like Anginetti, jam-filled Pizzicati, tender Butter Cookies, or Ricotta Cookies. When you are planning for the holidays, you have to include Cuccidati and Chocolate Spice Cookies!
I love to get your feedback, so if you tried this Crostata di Marmellata recipe or any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!
You can also follow me on Facebook, Instagram, and Pinterest for more recipes your family will love!
Crostata di Marmellata
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Enza’s Quail Hollow Kitchen
Ingredients
- 2 cup 00 Flour
- 1 Egg large
- 1 Egg yolk large
- ½ cup Sugar granulated
- ½ cup Butter unsalted, cold, cut into cubes
- 1 tsp Baking Powder
- ½ tsp Salt
- 3/4 cup Apricot Jam Preserves
- 1 tbsp Lemon Zest Optional
Instructions
- Combine the flour, baking powder, sugar, salt and lemon zest in the bowl of a food processor and pulse several times to mix the ingredients.
- Add the eggs and butter to the flour mixture and pulse until a dough forms. This may take a minute or two. Pour the dough out onto a floured surface and knead it a few times to form a ball. Flatten the ball into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350℉.
- Cut off 2/3 of the dough disc and place it on a floured surface. Lightly flour the top of the dough and roll the it out into a circle about ¼" thick. Turn the dough as you roll it out and add flour to your work surface as needed so the dough does not stick.
- Transfer the dough to a tart pan and gently press it into the sides and bottom, then trim the excess dough from around the edges. Pierce the bottom of the dough with a fork. Spread the jam even on the bottom of the tart. Use the remaining dough to make strips for a basket design or cut it into shapes to decorate the top of the tart.
- Bake for 30 minutes or until the dough is golden brown.
Notes
Baking Tips
- Using a marble or granite work surface will help keep the dough cold while you roll it out.
- To make transferring the dough to the tart pan, you can roll it out on a piece of parchment paper.
- It is important to rest the dough in the refrigerator for an hour, but at the very least for 30 minutes.
- Keep your work surface and rolling pin floured as you roll out the dough. You may have to lift the dough periodically and add more flour to keep it from sticking.
- Using a tart pan with a removable bottom will make it easy to transfer the crostata to a serving plate.
- Extra dough can be rolled out and used to make cookies. Bake them on a cookies sheet lined with parchment paper for 10-12 minutes.
I highly recommend trying this recipe out. It’s so tender and delicious , everyone will love it!