• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Italian Desserts

    Italian Crostata (Jam Tart)

    Published: Jun 7, 2020, Last updated: Feb 9, 2021 by Emily This post may contain affiliate links.

    353 shares
    • Facebook
    • Yummly
    • Reddit
    Recipe Print
    A pinterest graphic of an Italian crostata

    Crostata is a super popular Italian jam tart made with shortcrust pastry (Pasta Frolla) and a fruity jam filling. It's super easy to make and tastes delicious! Serve your Italian jam tart for breakfast with a cappuccino or for dessert!

    An overhead shot of a jam crostata with a slice cut

    When it comes to popular Italian desserts your first thought may be a classic tiramisu, cannoli or even panna cotta but you'll be surprised to know that crostata is up there at the very top of the list.

    This rustic jam tart is super popular and is eaten all over Italy for breakfast, as a snack or a dessert after dinner. What's even better is that it's super easy to make and lasts all week long.

    Ingredients you need

    The ingredients are super simple and basic, all you need is; flour, cold butter, sugar, egg, lemon, baking powder and salt and fruit jam (I used strawberry). See the photo below that shows all the ingredients you need!

    An overhead shot of the ingredients you need to make crostata

    Step by step recipe instructions

    Sift the flour into a large bowl then add the rest of the dry ingredients including the lemon zest, stir to combine (photos 1 & 2).

    Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs (photos 3 & 4).

    Step by step photos showing how to make pastry dough from scratch

    Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes to 1 hour (photo 5-7).

    After the dough has chilled remove from the fridge and roll out using a rolling pin until ¼ inch (½ cm) thick (photo 8).

    Step by step photos showing how to bring pastry dough together and roll it out

    Lay the pastry over a tart or pie pan tucking in the sides until it fits evenly. Trim the edges of the tart making sure to leave around ½ an inch (1 cm) overlap so you can fold it over later (photos 9-11)

    Step by step photos showing how to line a tart pan with pastry

    Prick the base with a fork then add the jam into the tart and spread it over the base evenly (photo 12 & 13).

    Roll the scrap pastry back into a ball and roll back out until ¼ inch thick. Cut out strips for the top of the tart using a knife or pastry cutter (photo 14).

    Step by step photos showing how to fill a jam tart and top with pastry

    Lay the strips of pastry over the crostata in a criss-cross pattern (or however you like) and fold the pastry edges around the tart over (photos 15-18).

    Step by step photos showing how to prepare and bake a crostata

    Bake in the oven for 45 minutes until golden brown, leave to cool completely then serve (photos 19 & 20).

    Other filling options

    You can fill your crostata with any kind of fruit jam you like; strawberry, raspberry and apricot are my favourites and some of the most common flavours you'll find in Italy.

    Other than jam or fruit preserves hazelnut chocolate spread (Nutella) is another super popular option (just follow the recipe as directed but replace the jam with Nutella).

    And if you love Italian pastry cream then it makes such a beautiful filling option. You can follow our recipe for Torta della Nonna or you can make our Crostata di Frutta (a beautiful tart with pastry cream with fresh fruit).

    An overhead close up shot an Italian jam tart

    How to serve it

    I love to serve a slice of crostata with a cappuccino for breakfast. You can also make individual sized tarts by using smaller tart or pie pans they look super pretty and are perfect for breakfast.

    Other than breakfast you can serve crostata for dessert with a scoop of vanilla ice cream or as a quick snack with a cup of tea or coffee.

    A close up of a slice of Italian crostata cut in half

    Top tips and recipe FAQs

    • If measuring in cups it's important to spoon the flour into the cups but do not level it off. For accurate and best results when baking use a kitchen scale.
    • Butter - make sure you use cold butter straight from the fridge.
    • Texture of crostata dough - the dough will seem dry at first but as the butter incorporates into the flour it'll come together into a soft ball. If you measured the flour with cups there's a chance of over-measuring the flour so if the pastry doesn't come together add 1 tablespoon of water at a time until it does.
    • Chilling the dough - it's important to chill the dough before rolling out so it gets a chance to rest and stiffen up. If you don't chill the dough it'll be much harder to work with.
    What's the difference between a Galette and a Crostata?

    Galette and crostata are essentially the same thing, Galette being French and Crostata Italian. You'll more often than not see an Italian crostata topped with a pastry lattice whereas a galette is often left without.

    Can I prepare this in advance?

    Yes, you can prepare the pastry in advance and store it in the fridge. I don't recommend filling the crostata in advance because the pastry can become soggy but you can certainly cook the tart in advance and store it in a sealed container for up to 1 week.

    Can you freeze crostata?

    Absolutely, it freezes really well. You'll need to thaw the tart completely (ideally overnight) before eating.

    More Italian desserts you might like

    • Italian Bomoloni Doughnuts (filled doughnuts)
    • Torta della Nonna - Italian custard tart
    • Authentic Tiramisu
    • White Chocolate Panna Cotta
    • Chocolate Semifreddo

    If you tried this Crostata (Jam Tart) or any other recipes on the blog please be sure to leave me a comment below to let me know how you got on, I love hearing from you. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, PINTEREST to see more delicious food and what I’m getting up to.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    A square photo of an Italian crostata
    Print Pin
    5 from 2 votes

    Crostata (jam tart)

    Crostata is a super popular Italian jam tart made with shortcrust pastry (Pasta Frolla) and a fruity jam filling. It's super easy to make and tastes delicious! Serve your Italian jam tart for breakfast with a cappuccino or for dessert!
    Course Dessert
    Cuisine Italian
    Prep Time 1 hour 30 minutes
    Cook Time 45 minutes
    Total Time 2 hours 15 minutes
    Servings 12 servings
    Calories 263kcal
    Author Emily Kemp

    Ingredients

    For the pastry (Pasta Frolla)

    • 2 cups 00 flour or unbleached all-purpose (250g) *see note 1
    • ½ cup caster sugar golden or white (80g)
    • 8.5 tablespoon cold butter cubed (120g)
    • 1 large egg
    • Zest of 1 lemon
    • ¼ teaspoon baking powder
    • 1 pinch of salt

    For the filling

    • 1 cup strawberry jam (320g)

    Instructions

    How to make the pastry (pasta Frolla)

    • Sift the flour into a large bowl then add the rest of the dry ingredients including the lemon zest, stir to combine.
    • Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs.
    • Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes to 1 hour.

    How to prepare the crostata

    • Pre-heat the oven to 350F/180C.
    • After the dough has chilled remove from the fridge and roll out using a rolling pin until ¼ inch (½ cm) thick.
    • Lay the pastry over a tart or pie pan tucking in the sides until it fits evenly. Trim the edges of the tart making sure to leave around ½ an inch (1 cm) overlap so you can fold it over later .
    • Prick the base with a fork then add the jam into the tart and spread it over the base evenly.
    • Roll the scrap pastry back into a ball and roll back out until ¼ inch thick. Cut out strips for the top of the tart using a knife or pastry cutter.
    • Lay the strips of pastry over the crostata in a criss-cross pattern (or however you like) and fold the pastry edges around the tart over.
    • Bake in the oven for 45 minutes until golden brown, leave to cool completely then serve.

    Notes

    1. If measuring in cups it's important to spoon the flour into the cups but do not level it off. For accurate and best results when baking use a kitchen scale.
    2. Butter - make sure you use cold butter straight from the fridge.
    3. Texture of crostata dough - the dough will seem dry at first but as the butter incorporates into the flour it'll come together into a soft ball. If you measured the flour with cups there's a chance of over-measuring the flour so if the pastry doesn't come together add 1 tablespoon of water at a time until it does.
    4. Chilling the dough - it's important to chill the dough before rolling out so it gets a chance to rest and stiffen up. If you don't chill the dough it'll be much harder to work with.
    5. Filling - you can use any kind of fruit jam you like to fill the crostata.
    6. Leftovers - the crostata will keep well for up to 1 week stored in the fridge or can be frozen and thawed as needed. When freezing make sure to wrap it tightly in plastic wrap (cling film) and aluminium foil.

    Nutrition

    Calories: 263kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 191mg | Potassium: 49mg | Fiber: 1g | Sugar: 22g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Desserts

    • An overhead shot of Nutella cookies on a wooden surface with a ramekin of Nutella at the side and chopped hazelnuts.
      Italian Nutella Cookies (Nutellotti)
    • Five Cuccidati cookies on a plate with fake white snow scattered around.
      Cuccidati (Italian Fig Cookies)
    • An overhead shot of amaretti cookies on a wooden surface some in pink and green wrappers.
      Soft Amaretti Cookies (Amaretti Morbidi)
    • Chocolate tiramisu in an oval dish sitting on a rustic wooden background with pieces of chocolate at the side
      Irresistible Chocolate Tiramisu

    Reader Interactions

    Comments

    1. Angela

      June 09, 2020 at 11:29 am

      Mmm you've got me dreaming of Italian pastry shops again! Delicious light and crisp pastry filled with your favourite jam and I love your pretty criss-cross top! I must try making this! The step by step photos will really help! Thanks!5 stars

      Reply
      • Inside the rustic kitchen

        June 11, 2020 at 9:46 am

        So happy you find the step by step photos helpful, I hope you get a chance to try it it's so easy and delicious!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • an overhead shot of a tiramisu in a dish with a slice out
      Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Close up of an Italian beef ragu in a bowl
      Italian Beef Ragu - A Classic Recipe
    • An overhead shot of lobster ravioli in a bowl
      Lobster Ravioli with Vodka Cream Sauce
    • Italian tomato sauce in a saucepan with two slices of ciabatta bread
      Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    353 shares