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Homemade Crostata - Italian Jam Tart recipe photo

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.