Crostata di Marmellata (Italian Jam Tart)

 A recipe for Crostata di Marmellata (Italian Jam Tart)! This comforting tart has a delicate shortcrust base covered with a layer of jam.

I was originally inspired to make this Crostata di Marmellata (Italian Jam Tart) after seeing it many years ago over on Manu’s Menu and it continues to be a favorite, easy treat.

The base is covered with a buttery, flaky crust, then topped with a layer of jam, and finally decorated with a lattice or other desired pattern before baking until golden and bubbly.

Allow to cool to room temperature, then slice and serve, optionally with a dusting of powdered sugar. I often enjoy a slice for breakfast alongside coffee or as an afternoon snack.

Forming the Pasta Frolla

The base of this pie uses a sweet, shortcrust pastry called Pasta Frolla. The pastry is also the inspiration behind the Argentinian Lattice Tart with the same name.

This enriched dough comes together with a blend of flour, sugar, butter, eggs, and vanilla. I have also come across recipes that swap the butter for olive oil or safflower oil such as the Italian Crostata from She Loves Biscotti.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight. I usually make the crust with all-purpose flour, but have also seen recipes use 00 flour.

To help create the flaky texture for the pastry base, I generally use a dough blender to cut in the chilled, diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. Continue to blend in the butter until the texture becomes coarse and sandy, with no pieces larger than a pea.

You can also make the dough in a food processor or stand mixer as long as you are careful to not over-mix.

If the dough absolutely won’t come together after mixing, slowly add a splash of water or milk, just as needed. Don’t add too much and don’t overwork the dough or it will lose its light, flaky texture.

After forming the pastry dough, allow it to rest in the refrigerator for 30 minutes to 1 hour. If the dough is still too difficult to work with after chilling for an hour, place back in the refrigerator for about 15 minutes before trying again. A cold, rested dough will be easier to handle and roll out without shrinking back.

If you refrigerate longer than a couple of hours, the dough may be too stiff to roll. Bring to room temperature for about 15 minutes before handling.

I rolled the dough into a thin circle on a lightly floured work surface. You can also use a sheet of parchment to easily transfer the dough to the prepared tart pan.

If any parts of the crust tear (it can be fragile), gently press back together to seal or patch with any excess pieces of dough. Press well along the bottom and sides to make sure there are no air bubbles.

Decorating the top of the Crostata

The top of the Crostata can easily be customized based on personal preference.

I most often see a lattice pattern and did the same by arranging thin slices of the dough over the jam diagonally in opposite directions. No weaving is required. Simply arrange the slices in one direction, then switch to the other direction.

The strips of dough over the top vary from thick slices to much thinner strips. I usually cut mine about 3/4 inch (2 centimeters) wide. When arranging over the jam, keep the strips about 1 inch (2.5 centimeters) apart to allow the jam to peek through.

For a little extra touch, I cut out three flowers from the scraps of leftover dough and placed them in the top right corner. Sometimes I make hearts or stars for a fun variation. If you don’t want to make a lattice pattern at all, you can simply cover the entire crostata with these shapes.

A Few Crostata di Marmellata Tips

I usually make this crostata with strawberry jam since it is preferred by my children (though if I am being honest, they would completely skip the jam if given the chance for a chocolate hazelnut spread to make Crostata alla Nutella).

Other popular options include apricot, blueberry, mixed berry, or another favorite jam. To make the Roman Crostata alle Viscole, you can use sour cherry jam or even add a sweet ricotta cream layer to make Crostata di Ricotta e Visciole.

Just make sure the jam is firm enough to spread and not liquid. If using freshly made jam, cool it to room temperature before spreading over the crust.

There should only be a thin layer of jam, about 1 cup (300 grams) across a 9 1/2 inch (24 centimeter) tart pan. Too much and the mixture will boil over.

I used a 9 1/2 inch (24 centimeter) tart pan with a removable base. The size can be slightly adjusted smaller or larger. If smaller, the crust may be a little thicker. If larger, it may end up a little thinner.

I like to put the tart pan on a rimmed baking sheet to protect my oven just in case any butter or jam leaks out of the removable base.

Allow the crostata to cool to room temperature before removing from the pan and slicing. This will give the jam a chance to set and make the tart easier to cut. If you cut the crostata while still warm, the jam may seep out.

Refrigerate leftovers in an airtight container for up to three days.

Looking for more tart recipes?

Try my:

• Chäschüechli (Swiss Cheese Tartlets)
• Hertzoggies (South African Jam and Coconut Tartlets)
• Canadian Butter Tarts

This recipe was originally posted in July 2014 and updated in May 2025.

Crostata di Marmellata (Italian Jam Tart) Recipe

Adapted from Manu’s Menu

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Crostata di Marmellata (Italian Jam Tart)

A recipe for Crostata di Marmellata (Italian Jam Tart)! This comforting tart has a delicate shortcrust base covered with a layer of jam.

Course Dessert

Cuisine Italian

Keyword crostata, Italian, Italy, jam, pie, tart

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 1 Crostata

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon baking powder
• pinch salt
• 12 tablespoons (170 grams) unsalted butter cold and diced, plus more for greasing the pan
• 2 large eggs
• zest from 1 lemon
• 1 teaspoon vanilla extract
• 1 cup (300 grams) jam strawberry, apricot, or another favorite
• powdered sugar for dusting, optional

Instructions

To make the Pasta Frolla:

• In a large bowl, combine the flour, sugar, baking powder, and salt.
• Cut in the chilled butter using a pastry blender, forks, or tips of your fingers to create a coarse mixture similar to sand with no pieces larger than a pea.
• Mix in the eggs, one at a time, then the lemon zest and vanilla extract until a firm dough comes together. If it is just too crumbly and won't form a dough after mixing, slowly add a small splash of water or milk until smooth.
• Split the dough into two pieces, one larger with 2/3 of the dough and the other 1/3 of the dough. Shape each piece into a flattened disc, wrap in plastic, and refrigerate until chilled, 30 minutes to 1 hour.

To assemble:

• Preheat oven to 350˚F (180˚C) and grease a 9 1/2-inch (24 centimeter) round tart pan with removable base with butter.
• On a lightly floured surface, roll the larger disc of dough into a round sheet wide enough to cover the bottom and sides of the pan, about 1/3 inch (8 millimeters) thick.
• Gently transfer to the prepared pan, using your fingers to press the crust completely against the bottom and sides, making sure there are no air bubbles or gaps. If the dough tears, gently press back together or use any excess pieces of dough from the edges to patch.
• Prick across the bottom of the dough a few times with a fork.
• Cover evenly with the jam.
• On a lightly floured surface, roll the second piece of dough into round sheet about 1/4 inch (6 millimeters) thick.
• Cut into 3/4 inch (2 centimeter) wide strips. Place the strips over the filling diagonally in one direction about 1 inch (2.5 centimeters) apart. Repeat in the opposite direction diagonally to make a lattice pattern. Neatly press the strips along the edges to seal the dough and cut away any excess.
• Place the pan on a rimmed baking sheet and transfer to the preheated oven.
• Bake until the crust is golden brown around the edges and the jam is thick and bubbly, 30-40 minutes.
• Allow to cool to room temperature in the pan before removing, slicing, and serving.
• If desired, dust the top of the crostata with powdered sugar.