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What is Crostata di Marmellata?
Crostata di Marmellata is a traditional Italian tart with pasta frolla (Italian shortcrust pastry) and jam, often apricot or raspberry.
This dessert is very common all across Italy. It is especially very popular during family gatherings and holidays. It’s the perfect dessert for any occasion.
The lattice design on top gives it a beautiful look. The buttery crust with the jam makes a perfect balance of flavors.
Why I Love This Recipe?
I love this Crostata di Marmellata because it’s a classic Italian dessert. It’s simple to make but looks so fancy. The crust is crumbly and buttery and delicate, and it’s perfect with the sweet jam filling.
You can use any jam you like, which makes it perfect for any season. I love to use apricot flavor, but you can use raspberry, strawberry, or even blackberry, apple or anything you like! Whether you decide to put inside it’s always a hit. Making the lattice on top is such a fun and creative touch. Even if it’s not perfect, it will always taste amazing!
Key Ingredients & Substitutions for Crostata di Marmellata
Pasta Frolla (Italian Shortcrust Pastry): This is the base of the crostata and is made with flour, butter, sugar, and eggs. You can also use a store-bought shortcrust pastry if you’re in a hurry, but below you will find all of the instructions you need to make it at home.
Apricot Jam: Its the traditional choice for crostata. You can use other jams like raspberry, strawberry, or mixed berry depending on what you like.
Lemon Zest: Adds a fresh citrusy note to the dough, enhancing the flavor of the pastry.
Powdered Sugar: For a light dusting on top, adding a final touch of sweetness to the tart.
Vanilla Extract: Adds a subtle vanilla flavor to the dough. If unavailable, you can use almond extract as an alternative.
Tools You’ll Need
Tart Pan: A tart pan with a removable bottom works best to release the crostata easily after baking.
Pastry Wheel: Used to cut the dough into strips for the lattice top. You can also use a knife to do so.
Stand Mixer: Helpful for mixing the dough quickly, but you can also make the dough by hand.
Parchment Paper: To line the tart pan, making cleanup easier.
Rolling Pin: To roll out the dough to the desired thickness.
Step-by-Step Instructions for Crostata di Marmellata
Prepare the Pasta Frolla
1. Mix the dough: In a stand mixer, combine 2 cups of all-purpose flour, ¾ cup of cold butter (cut into cubes), ⅓ cup of sugar, and the zest of one lemon. Mix until it resembles coarse crumbs.
2. Add the wet ingredients: Add 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract. Continue mixing until the dough comes together into a ball. Be careful not to overmix.
3. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Assemble the Crostata
4. Roll out the dough: On a lightly floured surface, roll out two-thirds of the dough to about ⅛ inch thick. Carefully transfer the dough to a 9-inch tart pan and press it into the edges. Trim off any excess dough.
5. Fill with jam: Spread about 1 cup of apricot jam evenly over the base of the dough.
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6. Make the lattice: Roll out the remaining dough and use a pastry wheel or knife to cut it into strips. Lay the strips over the jam in a crisscross lattice pattern.
Bake the Crostata
7. Bake: Preheat the oven to 350°F (177°C). Bake the crostata for 32-34 minutes, or until the crust is golden brown and the jam is bubbling.
8. Cool and serve: Allow the crostata to cool completely before removing it from the tart pan. Dust with powdered sugar before serving.
Crostata di Marmellata – Italian Jam Tart
Crostata di Marmellata – Italian Jam Tart
Expert Tips for Perfect Crostata
Chill the dough: Make sure to chill the dough before rolling it out. This prevents the butter from melting and ensures a flaky crust.
Don’t overfill with jam: Be careful not to use too much jam, as it can overflow and make the crust soggy. Stick to about 1 cup of jam for a balanced filling.
Customize the flavors: Try using different jams like raspberry, cherry, or fig for a unique twist on the traditional apricot crostata.
Keep the dough cold: If the dough becomes too soft while working with it, pop it back in the fridge for a few minutes to firm up again.
Serving Suggestions
Serve this Crostata di Marmellata as a dessert after an Italian meal, or enjoy it with coffee or tea in the afternoon. It also makes a breakfast treat when its paired with fresh fruit and a cappuccino.
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For an extra indulgent touch, you can serve it with a dollop of whipped cream or a scoop of Italian vanilla gelato.
Make-Ahead and Storage
Make-Ahead: You can prepare the dough ahead of time and refrigerate it for up to 2 days or freeze it for up to a month. Thaw overnight in the fridge before using.
Storage: Store leftover crostata in an airtight container at room temperature for up to 3 days.
Reheating: To enjoy the crostata warm, heat it in the oven at 300°F (150°C) for about 5-10 minutes.
