Crostata – Italian Jam Tart

Crostata, an Italian jam tart, is a delightful dessert that brings together a buttery, crumbly crust and a luscious fruit filling. This rustic tart is a staple in Italian households, often enjoyed during family gatherings or special occasions. The beauty of Crostata lies in its simplicity and versatility, allowing you to use your favorite jams and seasonal fruits. With a few quality ingredients and a bit of love, you can create an irresistible Crostata that will impress your family and friends.

Why This Recipe Works

This Crostata – Italian Jam Tart recipe stands out because it utilizes high-quality ingredients that enhance the flavor, such as extra-virgin olive oil and fresh lemon zest. The combination of a whole egg and an egg yolk creates a rich, tender crust that holds its shape beautifully. The addition of baking powder helps the crust achieve a light texture, while the confectioner sugar adds just the right amount of sweetness without being overwhelming. The balance of these elements creates a perfect base for the jam filling, making every bite a delightful experience.

Shopping List

• 140g confectioner sugar
• 1 medium-large egg
• 1 medium-large egg yolk
• 90ml high-quality extra-virgin olive oil
• Zest of 1 lemon
• A pinch of salt
• 1 teaspoon baking powder
• 280g all-purpose flour or flour 00
• 300g high-quality fruit jam or preserve (peach jam is recommended)

Prep & Cook Tools

• Mixing bowl – for combining ingredients.
• Whisk – for mixing the wet ingredients.
• Measuring cups and spoons – for accurate ingredient measurement.
• Rolling pin – for rolling out the dough.
• 9-inch tart pan – to shape and bake the Crostata.
• Parchment paper – for easy cleanup and to prevent sticking.
• Oven – to bake the tart to perfection.

Build Crostata – Italian Jam Tart Step by Step

Step 1: Prepare the Dough

In a large mixing bowl, combine the confectioner sugar, salt, and baking powder. Whisk them together until well blended. Then, add the medium-large egg, medium-large egg yolk, extra-virgin olive oil, and the zest of one lemon. Mix using a whisk until the ingredients are fully incorporated.

Step 2: Add the Flour

Gradually add the all-purpose flour to the mixture. Using a spatula or your hands, mix until the dough just comes together. Be careful not to overwork the dough; it should be soft but not sticky.

Step 3: Chill the Dough

Once the dough is formed, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough will help it firm up, making it easier to roll out.

Step 4: Preheat the Oven

While the dough chills, preheat your oven to 180°C (350°F). This ensures that the Crostata will bake evenly and achieve a beautiful golden color.

Step 5: Roll Out the Dough

After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a circular shape about 1/4 inch thick. If the dough is too sticky, sprinkle a little more flour on the surface and on the rolling pin.

Step 6: Transfer to Tart Pan

Carefully transfer the rolled-out dough to your 9-inch tart pan. Gently press the dough into the pan, ensuring that it fits snugly. Trim any excess dough that hangs over the edges.

Step 7: Fill with Jam

Spread your choice of fruit jam evenly over the bottom of the crust. The jam should cover the surface but not be too thick; about 300g of jam is ideal.

Step 8: Create the Lattice Top

With the leftover dough, roll it out again and cut it into strips. Arrange the strips over the jam in a lattice pattern. This adds a lovely touch and allows some of the filling to peek through.

Step 9: Bake the Crostata

Place the tart in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the jam is bubbly. Keep an eye on it to prevent burning.

Step 10: Cool and Serve

Once baked, remove the Crostata from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Serve slices of your Crostata – Italian Jam Tart at room temperature, perhaps with a dusting of confectioner sugar on top.

Year-Round Variations

• Use different jams: Try raspberry, apricot, or strawberry for a twist.
• Add nuts: Chopped almonds or hazelnuts can be added to the crust for extra texture.
• Mix in spices: A sprinkle of cinnamon or nutmeg can elevate the flavor.
• Top with fresh fruit: Add sliced peaches or berries on top of the jam before baking.

Avoid These Mistakes

• Overworking the dough: This can lead to a tough crust, so mix until just combined.
• Using low-quality jam: A good quality jam makes a significant difference in flavor.
• Not chilling the dough: Skipping this step can result in a crust that shrinks during baking.
• Not preheating the oven: Baking in an unheated oven can lead to uneven cooking.

Make-Ahead & Storage

This Crostata – Italian Jam Tart can be made ahead of time. The dough can be prepared and chilled a day in advance. If you have leftover tart, store it in an airtight container at room temperature for up to 3 days. For longer storage, cover it tightly and freeze for up to a month. When ready to enjoy, simply thaw at room temperature.

Crostata – Italian Jam Tart FAQs

Can I use store-bought pastry for Crostata?

Yes, you can use store-bought pastry if you’re short on time. However, making your own dough adds a homemade touch that enhances the flavor.

What type of jam is best for Crostata?

High-quality fruit jams or preserves work best. Peach, apricot, and raspberry are popular choices that provide great flavor.

Can I make Crostata gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking to make a gluten-free Crostata.

How do I know when the Crostata is done baking?

The Crostata is done when the crust is golden brown and the jam is bubbly. A toothpick inserted in the crust should come out clean.

That’s a Wrap

Crostata – Italian Jam Tart is more than just a dessert; it’s a slice of Italian heritage that brings comfort and joy in every bite. Whether served at a family gathering or enjoyed with a quiet cup of coffee, this tart is sure to become a cherished recipe in your collection. So gather your ingredients, follow the steps, and create a beautiful Crostata that will impress everyone around your table. Enjoy the deliciousness and the smiles that come with sharing this delightful treat!

Crostata - Italian Jam Tart

This Crostata is a delightful Italian jam tart! With a buttery crust and luscious fruit filling, it's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

For the Crust:

• 140 g confectioner sugar
• 1 medium-large egg
• 1 medium-large egg yolk
• 90 ml high-quality extra-virgin olive oil
• 1 zest lemon
• a pinch salt
• 1 teaspoon baking powder
• 280 g all-purpose flour or flour 00

For the Filling:

• 300 g high-quality fruit jam or preserve (peach jam recommended)

Equipment

• Mixing Bowl
• Whisk
• Measuring cups and spoons
• Rolling Pin
• 9-inch tart pan
• Parchment paper
• Oven

Method

 

Build Crostata - Italian Jam Tart Step by Step

1. In a large mixing bowl, combine the confectioner sugar, salt, and baking powder. Whisk them together until well blended. Then, add the medium-large egg, medium-large egg yolk, extra-virgin olive oil, and the zest of one lemon. Mix using a whisk until the ingredients are fully incorporated.
2. Gradually add the all-purpose flour to the mixture. Using a spatula or your hands, mix until the dough just comes together. Be careful not to overwork the dough; it should be soft but not sticky.
3. Once the dough is formed, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough will help it firm up, making it easier to roll out.
4. While the dough chills, preheat your oven to 180°C (350°F). This ensures that the Crostata will bake evenly and achieve a beautiful golden color.
5. After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough into a circular shape about 1/4 inch thick. If the dough is too sticky, sprinkle a little more flour on the surface and on the rolling pin.
6. Carefully transfer the rolled-out dough to your 9-inch tart pan. Gently press the dough into the pan, ensuring that it fits snugly. Trim any excess dough that hangs over the edges.
7. Spread your choice of fruit jam evenly over the bottom of the crust. The jam should cover the surface but not be too thick; about 300g of jam is ideal.
8. With the leftover dough, roll it out again and cut it into strips. Arrange the strips over the jam in a lattice pattern. This adds a lovely touch and allows some of the filling to peek through.
9. Place the tart in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the jam is bubbly. Keep an eye on it to prevent burning.
10. Once baked, remove the Crostata from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Serve slices of your Crostata - Italian Jam Tart at room temperature, perhaps with a dusting of confectioner sugar on top.

Notes

• Experiment with different jams like raspberry or apricot for unique flavors.
• Chill the dough for best texture and to prevent shrinking.
• Store leftovers in an airtight container at room temperature for up to 3 days.