This crostata di marmellata (Italian jam tart) features a tender, buttery shortcrust pastry and a sweet, flavorful apricot jam filling. For convenience I use a high-quality store-bought jam, but homemade preserves work equally well. The dough is easy to handle and the lattice top is simple to assemble—no intricate weaving required.
Crostata di marmellata is a rustic, widely loved Italian dessert. The shortcrust pastry (pasta frolla) used here includes baking powder for a slightly soft, light texture. Pasta frolla is sweet and buttery, a foundation of many Italian baked treats.
Traditional crostata fillings were often made from the season’s fruit—apricots, peaches, cherries, plums and more. Because this tart is great year-round, I recommend choosing a good-quality jam with minimal ingredients (fruit, sugar, pectin, and lemon juice or citric acid) and not overly sweet.
This recipe is an attractive, no-fuss option for coffee gatherings or dinner parties. The straightforward dough and jam filling make it easy to prepare, and the finished tart is both classic and crowd-pleasing.
Ingredients
* See recipe card for full ingredient list and exact quantities.
Unsalted butter – Use room temperature unsalted butter so you can control the salt level.
Lemon zest – Adds bright citrus aroma and flavor; a microplane works well for zesting.
Baking powder – Keeps the pasta frolla slightly tender and light.
Eggs – Large eggs at room temperature help bind the dough.
Apricot jam – A good-quality apricot jam (about 370 g / 13 oz in this recipe) is classic. You can use 340–450 g (12–16 oz) depending on preference and jar size.
Instructions
All you need is an easy pasta frolla dough and a jar of jam. The following steps summarize the method; consult the recipe card for exact measurements and timing.
Cream the butter and sugar on medium speed until combined. Add the lemon zest and mix again.
Add flour, salt and baking powder and mix on medium-low until the mixture resembles fine sand.
Stir in the egg and egg yolk on low speed until the dough just comes together. Avoid overmixing.
Gather the dough, then divide it into two portions: one about two-thirds and the other about one-third. Flatten each portion into a disc.
Roll out the larger disc between two sheets of parchment to about 1/8″ (3 mm) thick. Loosen the parchment on both sides.
Fit the dough into a 9.5-inch (24 cm) tart pan, pressing where the base meets the sides. Trim the excess with a knife held parallel to the work surface. Chill the tart shell in the refrigerator for at least 30 minutes.
Roll the remaining dough to 1/8″ thick, place on a sheet pan, chill, then cut into long 3/4″ (≈2 cm) strips. Keep the strips chilled on the sheet pan until ready to use.
Spoon jam into the chilled tart shell and smooth it to an even layer.
Tip: Chill the rolled dough well before cutting lattice strips, then chill the strips again. Cold dough is much easier to handle.
Lay half the strips across the tart in one direction, spacing them evenly and pressing the ends gently to seal. If the strips soften while you work, chill them briefly.
If the dough becomes too soft while assembling, return it to the refrigerator for a few minutes to firm up.
Place the remaining strips at an angle to the base layer to form a diamond-pattern lattice. Trim any overhang and chill the assembled tart in the freezer for 10 minutes so the butter in the dough is cold before baking.
Chill the fully assembled crostata for at least 10 minutes (freezing works well) to ensure the dough stays cold while baking.
Bake at 350°F (177°C) for 32–34 minutes, until the crust and lattice are golden and the jam is bubbling. Cool on a wire rack.
For clean slices, refrigerate the tart for at least one hour before serving. Dust with powdered sugar immediately before serving.
Variations
- Try different jams: While apricot is traditional, raspberry, blackberry, fig or plum jams work beautifully.
- Reduce sweetness: Substitute one-third of the apricot jam with orange marmalade to cut sweetness and add depth.
- Match citrus zest to filling: Lemon zest pairs well with berry jams; orange zest complements plum, fig or apricot; lime zest can brighten strawberry or mango fillings.
- Add warming spices: Stir spices like cinnamon and ginger into the dough for apricot or peach jam, or try cardamom and nutmeg with berry fillings.
Equipment
Even rolling thickness makes for an even crust; pastry guides help ensure uniform thickness. A pie shield or foil strips protect the tart rim from over-browning. A half-sheet pan under the tart catches any drips. Parchment paper simplifies transfer, and a pastry wheel makes cutting lattice strips quick and tidy.
Storage
Chill the tart before slicing for the cleanest cuts; allow the crust 20–30 minutes to warm slightly for the best texture and flavor.
Store: Wrap well and refrigerate for up to 5 days.
Freeze: Wrap tightly and place in an airtight container for up to 3 months. Remove plastic wrap before thawing in the refrigerator to avoid condensation softening the crust.
Frequently asked questions
This recipe uses about 370 grams (13 ounces) of apricot jam. The amount is flexible—use 340–450 grams (12–16 ounces) depending on the jar you have and how full you like the tart.
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📖 Recipe
Crostata di Marmellata (Italian Jam Tart)
INGREDIENTS
- 170 grams unsalted butter, room temperature
- 100 grams granulated sugar
- Lemon zest from 1 lemon
- 300 grams all-purpose flour
- 1/2 teaspoon kosher salt (Diamond Crystal)
- 1 teaspoon baking powder
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 370 grams apricot jam (or other flavor)
- 30 grams powdered sugar for dusting
INSTRUCTIONS
Pasta Frolla Dough
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Scrape the bowl, add lemon zest and mix until fragrant.
- Add the flour, salt and baking powder. Mix on medium-low until the mixture resembles fine sand, scraping the bowl to incorporate any butter pieces.
- Add the egg and egg yolk and mix on low speed just until the dough comes together. Do not overmix.
- Gather the dough and divide it into two portions (≈2/3 and 1/3). Flatten each into a disc.
Tart Base
- Roll the larger disc between parchment to about 1/8″ thickness, making a circle an inch wider than your tart pan all around. Transfer to the tart pan, patch any cracks, and press out air pockets.
- Trim excess dough with a knife held parallel to the work surface. Chill the tart shell in the refrigerator for at least 30 minutes.
- Combine scraps with the smaller portion of dough, roll between parchment, place on a sheet pan and chill.
Lattice Top
- Remove the chilled dough for the lattice, loosen the parchment, and cut the dough into long 3/4″ (≈2 cm) strips using a ruler and a sharp knife. Chill the strips while preparing the filling.
Crostata Assembly
- Preheat the oven to 350°F (177°C).
- Remove the chilled tart base and lattice strips from the refrigerator.
- Spoon the jam into the tart shell and smooth the top (about 370 g apricot jam).
- Place half the lattice strips across the tart, spacing them ≈3/4″ apart and gently pressing ends to seal. Add the remaining strips at an angle to form a diamond pattern. Trim the overhang.
- Place the assembled tart in the freezer for 10 minutes to firm the dough.
Bake and Serve
- Place the tart on a baking sheet and bake 32–34 minutes until the crust and lattice are golden and the jam bubbles. Cool on a wire rack.
- Refrigerate at least 1 hour before slicing for the cleanest cuts. Dust with powdered sugar just before serving.
EQUIPMENT
- Round tart pan, 9.5 inches (24 cm)
- Pastry guides (optional) for even rolling
- Pastry wheel (optional)
- Pie shield or strips of foil (optional)
NOTES
- If the dough becomes too soft at any point, chill it for 5–10 minutes before continuing.
- Apricot is traditional, but substitute any good-quality jam—store-bought or homemade.
- The jam quantity is flexible: use roughly 340–450 grams (12–16 ounces) depending on how full you want the tart.
- For best slices, chill the tart before cutting and let the crust warm slightly before serving for optimal texture and flavor.
- Store wrapped in the refrigerator for up to 5 days.
- To freeze, wrap tightly and place in an airtight container for up to 3 months; thaw in the refrigerator and remove plastic wrap before thawing to avoid condensation on the crust.