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Slice of crostata di marmellata on a white rimmed plate

Crostata di Marmellata

Crostata di Marmellata (Jam filled tart)  is a traditional Italian dessert made with shortbread dough (pasta frolla) and usually filled with  any jam or preserves of your preference. 
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Prep Time: 30 minutes
Cook Time: 45 minutes
Chilling the dough: 1 hour
Total Time: 2 hours 15 minutes
Course: Dessert
Cuisine: Italian
Keyword: Crostata, Italian Dessert, jam, Jam Filled Tart, Strawberry and Rhubarb Jam
Difficulty: Beginner
Servings: 8
Calories: 440kcal

Equipment

  • 1 Rolling Pin
  • 1 tart pan 9 inch diameter
  • 1 pastry cutter

Ingredients

  • 330 gr flour 00
  • 150 gr sugar caster
  • 165 gr butter unsalted
  • 1 tsp baking powder
  • 1 tbsp lemon zest grated
  • 1 pinch salt
  • 2 unit egg yolks
  • 1 unit egg whole
  • 1 jar strawberry rhubarb jam

Instructions

STEP 1: MAKE PASTA FROLLA (SHORTBREAD PASTRY)

  • Sift the flour, add the salt and baking powder. Mix the sugar with the grated zest of a lemon and then add the sugar to the flour.
  • Make a wheel and add the eggs and the butter, cut in pieces. Start by mixing the ingredient with a spatula and then when is mixed enough use your hands and form a ball.
  • This process has to be fast otherwise the butter will melt and it will be harder to form the dough. Wrap the dough and place it in the refrigerator for at least 1 hour or overnight.

STEP 2: ROLL OUT THE PASTA FROLLA

  • Preheat the oven to 350 F° (180 C°) and remove the dough from the fridge at least 30 minutes before rolling it out. Divide the pastry dough in 2 part. Refrigerate the one you will not use.
  • Place the dough on a lightly floured surface or baking paper and start rolling it out with a rolling pin, moving from the centre to the edges.
  • Once it is half inch thick place it on top of a mold or tart tin of 9 inch diameter. Press it down with the borders of the pasta frolla overflowing the mold edges.
  • STEP 3: FILL THE CROSTATA
  • Fill the crostata base you obtained with your favorite jam. Spread it evenly. For different filling see below.

STEP 4: MAKE THE LATTICE TOP

  • Make the lattice top. In this this recipe I put extra efforts and I rolled the pastry into a sheet and cut strips with a fluted pastry wheel (see notes).

STEP 5: CLOSE THE EDGES

  • The last part is closing or sealing the edges. You will just fold the extra edges over and you will close them with the rib of a fork to make a pretty decoration.

STEP 6: BAKE THE CROSTATA

  • Bake the crostata di marmellata for 40-45 minutes in the middle rack of your oven. Remove it when the pastry is golden brown. Wait the crostata to be cold before cutting and serving it.

Notes

  • A quick alternative is to make strips just by rolling them by hand and placing them on a crisscross pattern on top of the crostata.

Nutrition

Calories: 440kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Sodium: 192mg | Potassium: 48mg | Fiber: 1g | Sugar: 19g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.5mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!