Italian Crostata: Grandma's Jam Tart Recipe

Name: Italian Crostata: Grandma's Jam Tart Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 8
Ingredients: Type 00 flour 4 cups; Butter at room temperature 8.8 oz; Powdered sugar 1.7 cups; Eggs about 2 large eggs 5 oz; Baking powder 1 tsp; Vanilla extract 1 tsp; Jams your choice (apricot, cherry, strawberry, etc.) 2 cups

Vegetarian

Difficulty: Easy
Prep time: 45 min
Cook time: 50 min
Serving: 8
Cost: Low
Note + the resting time of the shortcrust pastry in the fridge (at least 1 h) and the cooling time of the tart

PRESENTATION

A classic jam crostata—honestly, it's one of those Italian treats that just screams comfort. Really, seriously good stuff. It's like stepping back into a childhood kitchen where a homemade Italian jam tart was ready for breakfast or a snack. The pie has this tender pasta frolla crust. It is both crumbly and soft, just the right amount of moisture from the butter. You know, a pinch of baking powder makes a big difference. It gives the crust this light and slightly softer texture. And look, the lattice pattern on top? Not just for looks! Cutting the dough into strips and laying them over the glossy jam filling—it's a nod to tradition. Everyone has their unique twist.

Whether you're going for a crostata recipe with just apricot or mixing jams for a bigusto twist, it’s a dessert that makes any day feel special. Families might swear by raspberry for a tangy kick, while others prefer a apricot jam crostata that’s sweet and mellow.

Italian households have stories—lots of them—about favorite flavor combos. A rustic homemade crostata shows up at the table for almost any occasion: breakfast, merenda, or after a weekend meal. The thickness of the pasta frolla is key. Too thin and you miss that crispy edge; too thick and it can overpower the filling. People aim for a middle ground, ensuring every bite has a good mix of buttery crust and sticky, fruity jam.

You'll find a fruit crostata in nearly every region of Italy. It's one of those simple, traditional Italian desserts that never goes out of style. And honestly, it always brings a touch of comfort to the table. Captures the warmth and love of homemade Italian cooking. Whether you're savoring it with family or sharing with friends, a jam crostata is a tasty way to enjoy the rich flavors of Italy—one slice at a time. Which is great. For sure.

INGREDIENTS

For the shortcrust pastry (for a 10-inch pan): Type 00 flour 4 cups (500 g); Butter 8.8 oz (250 g) - at room temperature; Powdered sugar 1.7 cups (200 g); Eggs 5 oz (140 g) - about 2 large eggs; Baking powder 1 tsp (4 g); Vanilla extract 1 tsp

For the filling: Jams 2 cups (500 g) - your choice (apricot, cherry, strawberry, etc.)

Preparation

How to prepare Italian Crostata: Grandma's Jam Tart Recipe

To prepare the jam tart you can mix the shortcrust pastry by hand or use a stand mixer. Put the softened butter cut into pieces into the bowl of the stand mixer 1, add the powdered sugar 2 and work at low speed with the paddle until you obtain a creamy mixture. Alternatively, you can do this step with a wooden spoon or by hand. Add the eggs one at a time 3 and mix again.

When the eggs have been well absorbed 4, add the sifted flour 5 and the baking powder 6. To flavor, add the vanilla extract as well.

Mix again 7 to combine everything 8. Transfer the mixture to the work surface 9.

Quickly compact to form a dough ball 10, taking care not to warm it too much with your hands. Wrap it in plastic wrap 11 and let it rest in the refrigerator for at least one hour. After this time, transfer the dough to a floured work surface. Add a little flour on top as well and roll it out with a rolling pin 12.

You should obtain a thickness of about 3/8 in (1 cm) 13. Place the pan base in the center of the dough and measure about 2 in (5 cm) more than its diameter. We used a 10-inch nonstick pan (25 cm), so we cut a 12-inch dough disk (30 cm). Roll the dough onto the rolling pin 14 and gently unroll it over the pan to line both the base and the sides 15.

Press lightly with your hands to make it adhere well, then remove the excess pastry by pressing the edges with the rolling pin. Prick the base with the tines of a fork 16 and generously fill with jam 17, spreading it evenly. At this point, knead the pastry scraps together and roll them out again to a thickness of about 3/8 in (1 cm) 18.

With a fluted pastry wheel, cut 8 strips about 10.6 in (27 cm) long (approximately 0.8 in / 2 cm longer than the pan diameter) 19. Lay 4 strips diagonally across the surface of the tart 20 21.

Do the same in the other direction with the remaining 4 strips 22, then remove excess pastry, pressing the strips lightly downwards. Bake 23 in a static oven preheated to 338°F for about 50 minutes, placing the tray on the lower rack. After baking time, remove from the oven and let cool at room temperature before unmolding and serving your jam tart 24!

Storage

The jam tart can be kept at room temperature for 2–3 days, under a glass dome or well covered.

The tart can be frozen after baking and cooling.

The pastry dough can be frozen for 7 days, or stored in the fridge for 2–3 days.

Tip

Vary the filling of your tart using the jam or preserve you prefer! You can use apricot jam, cherry, strawberry, mixed berries or any flavor you like.

If you don't have a stand mixer you can work the dough by hand, adding the ingredients in the same order and taking care to mix quickly to avoid warming it.

You can dust the surface with powdered sugar after it has completely cooled, if you wish.

For an even more authentic version, make the jam at home following our Orange Marmalade or Apricot Jam recipes!

For faster baking, try the Air Fryer Tart recipe.