Crostata di Marmellata is a classic Italian jam tart made with a buttery pasta frolla crust and a sweet, fruity filling. With its beautiful lattice top and tender crumbly texture, this traditional dessert is simple to prepare yet elegant enough for holidays, gatherings, or a cozy afternoon treat.

Why You’ll Love This Recipe

This Crostata di Marmellata is the perfect balance of buttery richness and fruity sweetness. The delicate shortcrust pastry melts in your mouth, while the jam filling adds bright flavor and a soft texture contrast.

It’s a beginner-friendly Italian dessert that looks impressive but requires only basic ingredients. The dough comes together quickly, and the lattice top adds a charming homemade touch. You can customize it with your favorite jam, making it ideal for any season.

Whether served for dessert, breakfast, or alongside coffee or tea, this crostata is always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

2 cups (250 g) all-purpose flour
3/4 cup (170 g) cold unsalted butter, cut into small cubes
1/3 cup (65 g) granulated sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
Zest of 1 medium lemon
1/4 teaspoon salt

For the filling:

1 3/4 cups (420 g) apricot jam (or jam of choice)

For garnish:

1 to 2 tablespoons powdered sugar for dusting (optional)

Directions

1. Prepare the dough
   In a large mixing bowl or stand mixer, combine the flour, cold cubed butter, sugar, lemon zest, and salt. Mix until the mixture resembles coarse crumbs.
2. Add the wet ingredients
   Add the egg, egg yolk, and vanilla extract. Mix just until the dough begins to come together into a smooth ball. Avoid overmixing to keep the crust tender.
3. Chill the dough
   Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This step helps firm up the butter and prevents shrinking during baking.
4. Preheat the oven
   Preheat your oven to 350°F (177°C). Lightly grease a 9-inch (23 cm) tart pan with a removable bottom.
5. Roll out the base
   On a lightly floured surface, roll out about two-thirds of the chilled dough to approximately 1/8 inch (3 mm) thickness. Carefully transfer it to the tart pan and gently press it into the bottom and sides. Trim any excess dough.
6. Add the jam filling
   Spread the apricot jam evenly over the crust, leaving a small border around the edges to prevent overflow.
7. Create the lattice top
   Roll out the remaining dough to the same thickness. Cut into strips about 1/2 inch (1.5 cm) wide. Arrange the strips over the jam in a crisscross pattern to form a lattice design. Press the ends gently into the edges of the crust.
8. Bake
   Bake for 32 to 34 minutes, or until the crust is golden brown and the jam is slightly bubbling.
9. Cool completely
   Remove from the oven and allow the crostata to cool completely in the pan before removing. This helps the jam set properly.
10. Serve
    Dust lightly with powdered sugar before slicing and serving.

Servings and timing

Servings: 8 slices

Prep time: 20 minutes
Chilling time: 30 minutes
Cook time: 34 minutes
Total time: 54 minutes

Calories per serving: approximately 280 kcal

Variations

Raspberry Crostata
Replace apricot jam with raspberry jam for a slightly tart and vibrant flavor.

Strawberry Version
Use strawberry jam for a sweeter, more delicate taste that children especially enjoy.

Mixed Berry
Combine blueberry, raspberry, and strawberry jam for a rich berry blend.

Fig Crostata
Swap the jam for fig preserves for a deeper, more complex flavor.

Almond Twist
Add 1/4 teaspoon almond extract to the dough for a subtle nutty aroma.

Whole Wheat Option
Substitute up to half of the all-purpose flour with whole wheat flour for a slightly heartier crust.

Storage/Reheating

Storage
Store the crostata in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, store it in the refrigerator for up to 5 days.

Freezing
You can freeze the baked crostata for up to 1 month. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.

Reheating
To enjoy it warm, place slices in a preheated oven at 300°F (150°C) for 5 to 10 minutes. Avoid microwaving, as it may soften the crust too much.

FAQs

Can I use store-bought shortcrust pastry?

Yes, store-bought shortcrust pastry can be used for convenience. However, homemade pasta frolla provides a more authentic texture and flavor.

What is the best jam to use?

Apricot jam is traditional, but raspberry, strawberry, cherry, fig, or mixed berry all work beautifully.

Why does my dough crack when rolling?

If the dough cracks, it may be too cold. Let it sit at room temperature for a few minutes before rolling.

How do I prevent the crust from shrinking?

Chill the dough thoroughly before baking and avoid stretching it when placing it in the pan.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 1 month.

Do I need to blind bake the crust?

No, blind baking is not necessary for this recipe since the jam and crust bake together.

Why is my jam overflowing?

Using too much jam can cause overflow. Stick to about 1 3/4 cups and leave a small border around the edges.

Can I make this recipe without a tart pan?

Yes, you can use a regular 9-inch pie dish if you do not have a tart pan with a removable bottom.

How do I know when it’s fully baked?

The crust should be golden brown and firm to the touch, and the jam should be slightly bubbling.

Can I serve it warm?

Yes, but allow it to cool first so the jam sets. You can gently reheat slices before serving.

Conclusion

Crostata di Marmellata is a timeless Italian dessert that combines simplicity and elegance in every slice. The buttery pasta frolla crust paired with sweet jam filling creates a comforting treat perfect for any occasion. Easy to customize and even easier to enjoy, this classic tart is a must-try recipe that brings authentic Italian flavor straight to your kitchen.

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