Crostata alla Marmellata - Jam Tart

The crostata alla marmellata is a typical dessert from Italy and is most similar to a jam tart. Many desserts are very typical from a specific region while the crostata alla marmellata can be found all over Italy with slight variations. The recipe you will find below is the most known recipe but we also really like the crostata alla marmellata with ricotta - a version where you add ricotta to your tart. This makes it softer in taste and fluffier in texture.

When making the crostata we also try to make our own jam (this time we used a home made dog jam as it’s fig season). Making your own jam really elevates the taste and makes it feel so much more homey - also when you serve it to guests and say you made the jam yourself it will definitely impress them :)

Our favorite jams for the crostata are: figs, strawberries and blueberries!

Prep Time: 40 Min

Cooking Time: 30 Min

• White Flour - 300 gr

• Cane Sugar 150 gr

• Butter 100 gr

• Egg 1 whole and 1 yolk

• Baking Powder - 1 spoon

• Salt - a pinch

• Jar of marmalade (jam) - 1 (you can choose your favorite)

How to:

1) Mix the flour and the baking powder, sugar and salt in a large bowl. Then add the soft butter into small pieces or grated and work everything with your fingertips, until you get a sandy mixture.

2) Make a hole in the center of the mixture like a volcano and place the egg and egg yolk. Mix everything until a soft paste is obtained that is not sticky. If the paste is too sticky you can add some flour.

3) Take the pastry you have been working on, shape it into a ball and wrap it in cling film. Let it rest in the refrigerator for at least half an hour, you can also let it rest overnight. After the testing time has passed leave 1/3 of it aside (for the top).

4) With the remaining 2/3 you can start working on the main part of the tart. Work the 2/3 of pastry with your hands or with a pin until it is  3/4 mm thick and about 30 cm in diameter. Place it on a baking sheet and place it in a round baking tray 24 cm in diameter and leave 3 cm on the edge. Coat the edges well, making the pastry overflow out of the pan if necessary.

5) Cut the dough beyond the edge of the pan and add it to the one previously set aside. Prick the base of the tart with a fork and spread the jam on the disc of dough evenly.

6) Roll out the remaining pastry and cut strips of approximately 2 cm wide with a dough cutter or a knife. Use these shortbread strips to finish the outer edge of the tart and to form the classic central wire rack.

7) Bake the crostata di marmellata in a fan oven for 30 minutes at 180 ° C. Once it is golden brown on the surface, take it out of the oven and let it cool before removing it from the pan.