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Crostata di Marmellata Recipe

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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/crostata-di-marmellata-recipe/