There’s something timeless about a homemade Italian Jam Tart, known in Italy as Crostata di Marmellata. Made with buttery pasta frolla (Italian sweet shortcrust pastry) and filled with your favorite fruit jam, this rustic dessert has been a staple in Italian homes for generations. Its signature lattice crust and simple ingredients make it one of the easiest traditional Italian desserts to bake, whether you’re an experienced baker or trying it for the first time. Traditional crostata is prized for its tender pastry, jam filling, and classic lattice top, making it a beloved everyday dessert across Italy.
This Italian Jam Tart is perfect for breakfast, afternoon coffee, dessert, or even a weekend brunch. The crisp yet tender pastry pairs beautifully with sweet fruit preserves, creating a dessert that’s both elegant and comforting. The recipe is wonderfully versatile—you can use apricot, strawberry, raspberry, cherry, or fig jam depending on the season or what you have in your pantry. Once baked, the crostata develops a beautifully golden crust while the jam becomes deliciously rich and glossy.
Why You’ll Love This Recipe
This classic Italian crostata is one of those recipes you’ll find yourself making throughout the year. It’s simple, beautiful, and incredibly versatile.
✔ Traditional Italian family recipe
✔ Buttery homemade pasta frolla
✔ Perfect for any favorite jam
✔ Ideal for breakfast or dessert
✔ Easy to prepare ahead of time
✔ Beginner-friendly recipe
✔ Freezer-friendly
✔ Beautiful rustic presentation
Italian Jam Tart (Crostata di Marmellata)
Course: DessertCuisine: ItalianDifficulty: Medium10
servings10
minutes30
minutesIngredients
2 large eggs
100 g caster sugar
80 g olive oil
8 g baking powder
Finely grated zest of ½ lemon
250 g jam of your choice (cherry, apricot, strawberry—whatever you love)
300 g flour
Directions
- Mix the dough
In a large bowl, whisk together the eggs, sugar, sunflower oil, and lemon zest. Add the baking powder and flour gradually, mixing until you form a smooth dough. This pastry is wonderfully forgiving—you can use it straight away without any chilling time. - Shape the base
Dust your work surface and rolling pin with a little flour. Roll out roughly two-thirds of the dough to line a 28 cm tart tin (lightly greased or lined with baking paper). Press the edges neatly. - Add the jam
Spread the jam evenly over the pastry base, filling it generously. - Create the lattice top
Roll out the remaining pastry and cut it into strips. Arrange them in a lattice pattern over the jam, overlapping neatly for a classic look (or a charming, rustic one, either works beautifully). - Bake to golden perfection
Bake in an oven preheated to approximately 180 °C (fan 160 °C) for about 30–35 minutes or until the pastry is golden and the jam is bubbling softly. - Cool & serve
Allow the crostata to cool before removing from the tin, this helps the jam to set. Flip carefully if needed, then slice and serve. Perfect with a cup of coffee or tea.
Notes
- Expert Tips
Keep the Dough Cold
Cold dough is much easier to handle and helps create a tender, crumbly crust after baking.
Use Good-Quality Jam
Since the filling is the star of the recipe, choose a high-quality fruit preserve or homemade jam for the best flavor.
Don’t Overwork the Dough
Handle the pastry as little as possible to keep it light and tender rather than tough.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. Crostata actually tastes even better the following day as the pastry settles and the jam flavors develop. Store it covered at room temperature for up to 3 days.
Can I freeze Italian Jam Tart?
Absolutely. Wrap the completely cooled tart tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Can I use different jams?
Yes! Apricot is the traditional choice, but strawberry, raspberry, cherry, blueberry, fig, blackberry, and mixed berry jams all work beautifully. Italian crostata is commonly made with a variety of fruit preserves depending on family tradition and seasonal availability.
