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Crostata di Marmellata

Crostata di Marmellata

Crostata di Marmellata is a traditional Italian jam tart made with buttery pasta frolla and filled with your favorite fruit preserves. The tender crust and rustic lattice topping make it as beautiful as it is delicious. This classic dessert is perfect for breakfast, teatime, or as a sweet ending to any Italian meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 40 minutes
Servings: 8 Servings
Course: Breakfast Pastry, Dessert
Cuisine: Italian
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 300  g all-purpose or 00 flour (about 2½ cups)
  • 100  g granulated sugar ½ cup
  • 170  g unsalted butter 6 oz, at room temperature
  • 1 tsp baking powder
  • Pinch of salt
  • Zest of 1 lemon
  • 1 large egg + 1 yolk
  • 1 tsp vanilla extract
  • ~370 g fruit jam apricot, strawberry, cherry, etc.

Method
 

  1. Cream butter with sugar, lemon zest, and vanilla. Mix in egg and yolk, then add flour, salt, and baking powder. Knead into a soft dough. Chill for at least 30 minutes.
  2. Roll out ⅔ of the dough. Line a tart pan and trim edges. Refrigerate for 10 minutes to firm the base.
  3. Spread jam evenly inside the crust, leaving a small border. Avoid overfilling to maintain a neat lattice.
  4. Roll remaining dough, cut into thin strips, and layer in a crisscross pattern. Seal the edges gently. Chill again briefly.
  5. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes or until golden. Cool fully before slicing.

Notes

Use high-quality jam without added pectin or artificial sweeteners for the best flavor and texture. Lemon zest brightens the dough, while vanilla adds warm depth—don’t skip either. You can freeze the dough for later use. Just thaw in the fridge before rolling. Let the tart cool completely before cutting—it slices better and tastes richer. Try fig, plum, or mixed berry jam for seasonal variations.