This classic Italian crostata is a simple jam tart made with a delicate, buttery pastry crust and your favorite fruit jam. It’s an easy Italian dessert that can be served with afternoon coffee or as a sweet ending after dinner.
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Classic Italian Crostata, also known as crostata di marmellata or an Italian jam tart, is made with a delicate pasta frolla crust, a sweet jam filling, and a traditional lattice top. It is one of Italy’s most loved desserts and found throughout the country in bakeries, homes, and cafes.
When I first came to Italy, I was offered so many wonderful Italian sweets to try, from my sister-in-law’s amazing tiramisu layer cake to my mother-in-law’s simple cakes. But one dessert that always seemed to appear was a crostata, usually made with jam and baked until lightly golden.
In Italy, crostata is often served in the morning or as a snack with espresso, which is one reason it became such a familiar sweet in my kitchen. It is simple, classic, and always welcome anytime of the day!Â
why i love this italian jam tart
This crostata uses a delicate Italian pie crust that is easy to work with after a short chill. Once rolled into the pie plate, it only needs a layer of jam and strips of dough for the traditional lattice top.
I also love that nothing goes to waste. Any extra dough can be cut into small squares, filled with a teaspoon of jam, folded over, and baked into little jam-filled cookies, or used to makeItalian Christmas cookies.
Ingredient Notes
- All-purpose flour:Â This forms the base of the pasta frolla dough. Spoon and level the flour so the crust stays delicate instead of dry or heavy.
- Granulated sugar:Â Adds just enough sweetness to the pastry dough without overpowering the filling.
- Baking powder:Â A small amount gives the crust a softer, more tender texture than a crisp tart shell.
- Egg and egg yolk:Â Using both helps bind the dough and gives the crostata crust a richer texture. Room temperature eggs are easiest to work into the dough.
- Butter:Â Use softened butter so it blends easily into the flour mixture and helps create a tender, delicate crust. Make sure it is not melted, just soft enough to work into the dough.
- Jam: Any thick fruit jam will work, although I think homemade jam makes this Italian crostata even better. Try it with apricot jam or no pectin strawberry jam, or use raspberry, blueberry, peach, or mixed fruit jam. My mother-in-law often used plum jam from her backyard fruit trees.
crostata dough vs traditional pie dough
Crostata is made with pasta frolla, an Italian shortcrust pastry that bakes up tender and delicate rather than flaky like a traditional pie crust. The combination of a whole egg and egg yolk helps give the dough its soft, slightly crumbly texture, which is perfect for holding a layer of jam.
This is also why the dough should be handled gently and chilled before rolling. Once baked, a jam crostata should be firm enough to slice, but still delicate when you bite into it.
How to Make Italian Crostata
Start by whisking together the flour, sugar, and baking powder in a large bowl. Make a well in the center, then add the beaten egg, egg yolk, and softened butter.
Mix everything together until the dough starts to come together. Turn it onto a lightly floured surface and gently work it into a soft dough, taking care not to overwork it.
Wrap the dough in plastic wrap and chill. This short rest makes the pasta frolla easier to roll and gives the baked crust a more delicate texture.
Roll half of the dough and transfer it to prepared pie dish. Trim the edges, prick the bottom with a fork, then spread the jam evenly over the pastry shell.
Roll out the remaining dough and cut it into strips for the lattice top. It does not have to be perfect, that rustic look is part of what makes a homemade Itlalian crostata so lovely.
Brush the top lightly with milk, then bake until golden. Let the crostata cool before slicing so the jam can settle and the crust holds together nicely.
tips for the best italian pie
- Keep the touch gentle. Pasta frolla is not a dough that needs a lot of kneading. Work it just until it comes together so the crust stays delicate once baked.
- Flour lightly when rolling. Too much flour on the surface can make the dough dry, but too little can cause sticking. A light dusting is usually enough to help the dough roll smoothly.
- If the dough feels dry, add a little more butter. Pasta frolla should come together into a soft dough, not a crumbly one. If it feels too dry as you mix, work in an extra tablespoon or two of softened butter until it holds together.
- Use parchment if the dough is sticking. Roll the dough between two lightly floured sheets of parchment paper if it feels hard to move. This makes it easier to transfer to the pie dish without tearing. If it does tear, just patch it together with your hands.
- Use a food processor for the dough. To make the pasta frolla in a food processor, pulse the flour, sugar, and baking powder together first. Add the egg, egg yolk, and butter, then pulse just until almost combined. Move the dough to a lightly floured surface, knead gently until it comes together, then wrap and refrigerate.
- Let it cool before slicing. The jam will be very hot and loose right out of the oven. Giving the crostata time to cool helps the filling settle and makes cleaner slices.
This Classic Italian Crostata is a simple and timeless dessert that’s perfect for breakfast, dessert, or an afternoon coffee break. Made with a buttery pastry crust and your favorite jam filling, it’s a traditional Italian treat that’s as comforting as it is delicious. Buon Appetito!
CROSTATA DOUGH
- 1¾ cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter room temperature (140 grams total)
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Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 – 22 cm) pie dish.
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In a large bowl*,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon or two of soft butter).Â
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Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in half and roll one at a time to â…›” thickness.
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Transfer to prepared pie plate, I used a 8″ pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam**. Roll the remaining half to â…›” thickness and cut into strips to create a lattice finish. Brush top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!
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**Any type of jam can be used, but I find raspberry, strawberry, blueberry, apricot, peach or a wild fruit mixture work the best.
You can roll the dough out between two sheets of parchment paper, lightly flour the bottom sheet and top of the dough, place the 2nd sheet on top and roll, you can also fill in empty spots with pieces of the rolled, gently press down to cover.
With any extra dough, I made squares and I placed 1 teaspoon of jam in the middle, folded it over, pinched the sides closed and baked in the oven for about 20 minutes at 350° (180°)).
How to Store it
The pie can be kept at room temperature, covered. A cool area is best. It will keep for 2-3 days.Â
The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it in plastic.
The dough can also be frozen, wrap in plastic and place in a freezer bag or container. It will keep in the freezer for about three months.
Calories: 288kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 96mg | Potassium: 72mg | Sugar: 22g | Vitamin A: 305IU | Vitamin C: 2.2mg | Calcium: 23mg | Iron: 1.4mg
Updated from March 2014.
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