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.
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.