I love this recipe because it’s versatile, beautiful, and delicious. The buttery shortcrust (pasta frolla) melts in the mouth, and the tangy sweetness of apricot jam makes each bite perfectly balanced. It’s ideal for any occasion — a comforting weekend dessert, a lovely teatime treat, or even breakfast with coffee, just like in Italy. Plus, I can use any jam I have on hand, which makes it endlessly adaptable.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
330 grams (2.64 cups) all-purpose flour, plus extra for dusting 165 grams (11.79 tbsp) butter, softened 130 grams (0.65 cups) granulated sugar 1 whole egg + 2 additional egg yolks 1 lemon rind, zest only 1 tsp vanilla extract 1 pinch salt ½ tsp baking powder 500 grams (2.11 cups) apricot jam or other fruit jam of choice
Directions
I start by preparing the pasta frolla, or Italian shortcrust pastry. I whip the softened butter with the sugar, lemon zest, and vanilla extract until smooth and creamy.
I gradually add the whole egg and then the yolks, mixing gently until fully combined.
I slowly add the flour, baking powder, and a pinch of salt, stirring with a wooden spoon or using my hands until the dough comes together. The dough should be soft but not sticky.
I shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 2 hours to rest.
Once chilled, I lightly flour my work surface and roll out most of the dough to about 4 mm (1/6 inch) thick.
I grease a 24 cm (10 inch) tart pan with butter and dust it lightly with flour. Then I roll the dough onto the rolling pin and gently transfer it to the pan, pressing it into the bottom and sides.
I trim off the excess dough and prick the base with a fork to prevent it from puffing up.
For the filling, I stir the jam in a bowl until smooth and spreadable, then spoon it into the pastry shell, leaving a small gap from the top edge.
I place the tart in the fridge while I prepare the lattice top. Using the remaining dough, I roll it out into a rectangle and cut it into 1.5 cm (1 inch) wide strips.
I lay half the strips evenly across the tart, then place the rest diagonally to form a crisscross lattice pattern, gently pressing the ends to seal.
I preheat the oven to 180°C (355°F) and place the tart in the fridge again while it heats.
I bake the crostata on the middle rack for 10 minutes, then reduce the temperature to 175°C (345°F) and bake for another 20–30 minutes, until the crust turns golden brown.
Once baked, I let it cool in the pan for 10 minutes before carefully removing it. I allow it to cool completely on a rack for at least 2 hours before serving.
Servings and Timing
This crostata serves 6 and takes about 20 minutes to prepare, 40 minutes to bake, plus 2 hours of chilling time, for a total of around 3 hours.
Variations
I love experimenting with this recipe by using different jams — raspberry, fig, or mixed berry are all delicious options. For a citrus twist, I sometimes add a spoonful of orange marmalade. If I want extra texture, I sprinkle a few chopped almonds or pine nuts over the jam before baking. For a more decadent version, I’ve even filled it with chocolate hazelnut spread instead of jam.
Storage/Reheating
I keep my crostata covered at room temperature for up to 3 days or in the fridge for up to 5 days. The flavor actually improves after a day, as the jam and pastry meld together. To serve it warm, I heat slices in the oven at 150°C (300°F) for about 5 minutes — it tastes freshly baked again.
FAQs
Can I use store-bought pastry dough?
Yes, I can, but homemade pasta frolla gives a much richer flavor and better texture.
What type of jam works best?
I prefer apricot jam for its balance of sweetness and tartness, but any smooth, thick fruit jam will work.
Why do I need to chill the dough?
Chilling helps the butter firm up, preventing the crust from shrinking and making it easier to roll out.
How do I keep the lattice strips from breaking?
If the dough gets too warm, I chill it briefly before cutting and placing the strips — this makes them easier to handle.
Can I make this gluten-free?
Yes, I replace the flour with a gluten-free baking blend designed for pastry.
What if I don’t have a tart pan?
I use a pie dish or even a rectangular baking pan lined with parchment paper.
How can I make the crust extra tender?
I handle the dough as little as possible and avoid adding too much flour while rolling it out.
Can I add nuts or chocolate to the filling?
Absolutely — ground almonds under the jam or a thin layer of melted chocolate make it even more indulgent.
How do I know when it’s done baking?
The crust should be golden brown and slightly firm to the touch; the jam will be bubbling gently.
Can I freeze crostata?
Yes, I freeze baked slices for up to 2 months. I thaw them at room temperature or reheat gently in the oven.
Conclusion
I love how this Italian crostata combines simplicity and elegance in one dessert. The buttery crust and fruity jam filling create a beautiful balance of flavor and texture that’s unmistakably Italian. Whether I make it with apricot, berries, or figs, it always feels like a slice of home — comforting, sweet, and perfect with a cup of coffee or tea.
