Crostata di Marmellata
I think a jam tart such as this one must be one of the most popular desserts that you can find in any region across Italy. Every Nonna, restaurant chef, and pastry shop has their own version of this Italian staple, but in general, they are rustic tarts simply filled with a little jam or marmalade, homemade jam preferred of course! I love putting together a crostata as it can be done in minutes in a food processor, and I usually have everything to make it on hand in my refrigerator and pantry. This version is a little crisper than many of my other crostata recipes, but it’s similar to many I have tasted here in Italy. I use “00” flour to make my tart, but you can substitute pastry flour or all-purpose flour if you prefer. Do not worry about being too exact in making this tart, particularly the lattice top as a rustic appearance is part of it’s charm!
Deborah Mele 2011
Crostata di Marmellata
You can find jam tarts such as this one in every region in Italy. Use your favorite fruit jam as your filling.
- 400 Grams (14 Ounces) Tipo 00 or Pastry Flour
- 100 Grams (3.5 Ounces) Granulated Sugar
- 100 Grams (3.5 Ounces) Softened Butter
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Baking Powder
- 450 Grams (16 Ounces) Orange Marmalade (Or Other Soft Jam)
- Preheat oven to 350 degrees F (180 degrees C.)
- Place all the in gradients into a food processor and pulse just until mixed. (It should resemble small peas.)
- Dump the mixture onto a counter and press 3/4 of it into the bottom and up half the sides of a 10 inch tart pan with a removable bottom.
- Fill with the jam spreading it evenly across the bottom.
- Take the remaining dough and form into a rectangle on a lightly floured surface.
- Use a rolling pin and a little extra flour to roll the rectangle out to a thickness of 1/8 of an inch thick.
- Cut into 1/2 inch strips and use these to create a lattice top across your tart, then bake for about 25 minutes, or until the tart is light brown and the jam is bubbly.
- Cool to room temperature before serving.
Just a quick thank you for this recipe. I made it up on Saturday and had enough pastry for one 10-inch and one 9-inch pie. I pressed the first one into the pie dish as per the instructions and rolled the second then pressed into the pan. I think this worked better as I got a finer/more consistent crust. It is a great, extremely quick pie to bring together and it is great that I can now make my own crostata instead of having to buy them in. Much appreciated (family and co-workers approve too).