Crostata di Marmellata Recipe

Introduction

The Crostata di Marmellata is a classic Italian jam tart known for its tender, buttery crust and sweet, fruity filling. Perfect for a cozy afternoon treat or a simple dessert, this crostata pairs beautifully with a cup of coffee or tea.

Ingredients

• 170 grams (6 ounces, 12 Tablespoons) unsalted butter (room temperature)
• 100 grams (½ cup) granulated sugar
• lemon zest (from 1 lemon)
• 300 grams (2½ cups) all-purpose flour
• 2 grams (½ teaspoon) Kosher salt
• 1 teaspoon baking powder
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 370 grams (13 oz) apricot jam (or other flavor)
• 30 grams (¼ cup) powdered sugar (for dusting on top)

Instructions

1. Step 1: In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until well combined. Scrape down the sides and add the lemon zest, mixing again.
2. Step 2: Add the flour, salt, and baking powder. Mix on medium-low speed until the mixture resembles fine sand. Scrape the bowl several times to ensure no large butter pieces remain.
3. Step 3: Add the egg and egg yolk. Mix on low speed just until the dough comes together. Avoid overmixing.
4. Step 4: Gather the dough into a rectangle and divide into two portions: one two-thirds and one one-third. Flatten each into a round disc.
5. Step 5: Roll out the larger dough piece between two parchment papers to about 1/8 inch thick. The rolled dough should extend about an inch wider than your tart pan all around. Remove the top parchment, replace it, and flip the dough over. Peel off the second parchment.
6. Step 6: Carefully transfer the dough upside down into the tart pan. Patch any cracks with dough scraps and press to avoid air pockets.
7. Step 7: Trim excess dough from the edges with a knife held parallel to your work surface. Chill the tart shell in the refrigerator for at least 30 minutes. Combine scraps with the remaining dough.
8. Step 8: Roll out the smaller dough piece between parchment sheets and chill on a baking sheet in the refrigerator.
9. Step 9: Preheat the oven to 350°F (177°C).
10. Step 10: Remove the chilled dough sheet and loosen both parchments, keeping the dough on the base parchment. Cut into ¾-inch wide strips using a ruler and sharp knife. Return strips to the refrigerator.
11. Step 11: Spoon the jam evenly into the chilled tart shell. Smooth the surface with a small offset spatula or back of a spoon.
12. Step 12: Arrange half the dough strips in one direction over the jam, spacing them about ¾ inch apart. Press edges gently to seal. Place the remaining strips at an angle, forming a lattice with diamond-shaped holes. Trim excess dough.
13. Step 13: Chill the tart in the freezer for 10 minutes to firm the dough before baking.
14. Step 14: Bake for 32-34 minutes until the crust and lattice are golden and the jam bubbles. Cool completely on a wire rack.
15. Step 15: Refrigerate the baked tart for at least one hour before slicing. Dust with powdered sugar just before serving.

Tips & Variations

• Use your favorite jam flavor such as raspberry, cherry, or strawberry for different tastes.
• Chilling the dough properly helps prevent shrinking and keeps the crust crisp.
• If you don’t have a tart pan, a pie plate can be used but the edges may be less defined.
• To keep the lattice strips intact, chill them well before weaving and baking.

Storage

Store the crostata covered in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Reheat gently in a low oven if you prefer a warm tart.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making the dough?

Yes, store-bought pie crust can be a convenient alternative, but it may not have the same rich texture and flavor as homemade dough.

How do I ensure the lattice doesn’t shrink during baking?

Chilling the dough strips before assembling and baking helps maintain their shape and prevents excessive shrinking.

Crostata di Marmellata Recipe

Print Recipe

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4.7 from 86 reviews

A traditional Italian Crostata di Marmellata is a rustic jam tart featuring a buttery and tender pasta frolla dough encasing a sweet apricot jam filling. This delicious dessert combines a flaky crust with a charming lattice top, perfect for any occasion or afternoon tea.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 34 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 170 grams (6 ounces, 12 Tablespoons) unsalted butter, room temperature
• 100 grams (½ cup) granulated sugar
• Zest of 1 lemon
• 300 grams (2½ cups) all purpose flour
• 2 grams (½ teaspoon) Kosher salt
• 1 teaspoon baking powder
• 1 large egg, room temperature
• 1 large egg yolk, room temperature

Filling & Topping

• 370 grams (13 oz) apricot jam or other flavor jam
• 30 grams (¼ cup) powdered sugar, for dusting

Instructions

1. Prepare the Pasta Frolla Dough: In a stand mixer fitted with a paddle attachment, cream together butter and sugar on medium speed until smooth and well combined. Scrape down the sides to mix evenly. Add lemon zest and mix briefly to combine.
2. Add Dry Ingredients: Add flour, salt, and baking powder to the bowl. Mix on medium-low speed until the mixture has a sandy, crumbly texture. Scrape the bowl to make sure no large butter pieces are left.
3. Incorporate Eggs: Add the whole egg and egg yolk to the mixture. Mix on low speed just until the dough comes together without over mixing to ensure a tender crust.
4. Divide Dough: Gather the dough into a rectangle and divide it into two portions: one approximately two-thirds and the other one-third. Shape each into a round disc.
5. Roll Out Larger Dough Portion: Roll out the larger disc between two pieces of parchment paper to about 1/8 inch thick. The circle should be about 1 inch wider than the tart pan on all sides. Remove one parchment layer, flip the dough onto the tart pan, and remove the second parchment paper. Patch any cracks or tears and press the dough firmly against the pan to remove air pockets.
6. Trim and Chill Dough: Trim excess dough from the edges with a knife held parallel to the surface. Refrigerate the tart shell for at least 30 minutes. Combine scraps with the smaller dough piece.
7. Roll Out Smaller Dough Portion: Roll the remaining dough between parchment sheets, place it on a sheet pan, and chill in the refrigerator. Later, cut into ¾ inch wide strips to form the lattice.
8. Preheat Oven: Preheat your oven to 350°F (177°C, Gas mark 4).
9. Chill Lattice Strips: After cutting, chill the lattice strips on a sheet pan in the refrigerator before assembly to keep the dough firm.
10. Assemble the Crostata: Spoon the apricot jam into the chilled tart shell and spread evenly with a mini offset spatula or back of a spoon. Lay half of the dough strips in one direction with about ¾ inch spacing. Press edges gently to seal.
11. Create Lattice Pattern: Place the remaining dough strips across the first set at an angle to form diamond-shaped openings. Trim any overhanging dough ends with a knife.
12. Freeze Before Baking: Place the tart on a level surface in the freezer for 10 minutes to chill the dough thoroughly.
13. Bake the Crostata: Bake for 32-34 minutes, or until the crust and lattice are golden brown, and the jam is bubbling in the center. Transfer to a wire rack to cool completely.
14. Chill and Serve: Refrigerate the tart for one hour prior to slicing to ensure clean cuts. Dust with powdered sugar just before serving.

Notes

• Using room temperature butter and eggs helps achieve the perfect dough texture.
• Chilling the dough at multiple stages is crucial for maintaining the crispness and easy handling.
• Apricot jam is traditional, but you can substitute your favorite jam flavors like raspberry, strawberry, or mixed berries.
• Ensure the tart pan is level before freezing to prevent filling from shifting.
• Cooling the tart completely and then chilling before slicing helps in clean, neat portions.

Keywords: Crostata, Marmellata, Italian Tart, Apricot Jam Tart, Pasta Frolla, Jam Tart, Traditional Italian Dessert