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Italian Crostata (Jam Filled Tart)

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A classic Italian jam-filled tart made with buttery pasta frolla and topped with a charming lattice crust, perfect for breakfast, dessert, or teatime.

Ingredients

330 g (2.64 cups) all-purpose flour, plus extra for dusting

165 g (11.79 tbsp) butter, softened

130 g (0.65 cups) granulated sugar

1 whole egg + 2 egg yolks

Zest of 1 lemon

1 tsp vanilla extract

1 pinch salt

1/2 tsp baking powder

500 g (2.11 cups) apricot jam or other fruit jam

Instructions

  1. Cream softened butter with sugar, lemon zest, and vanilla until smooth.
  2. Add the whole egg, then the yolks, mixing gently until combined.
  3. Add flour, baking powder, and salt, mixing until a soft dough forms.
  4. Shape into a ball, wrap in plastic, and refrigerate for at least 2 hours.
  5. Roll out most of the dough on a floured surface to 4 mm (1/6 inch) thickness.
  6. Grease a 24 cm (10 inch) tart pan with butter and dust with flour. Transfer dough to the pan and press into bottom and sides.
  7. Trim excess dough and prick the base with a fork.
  8. Stir jam until smooth and spread into the pastry shell.
  9. Roll out remaining dough and cut into 1.5 cm (1 inch) strips to form a lattice over the tart.
  10. Chill the assembled tart while preheating the oven to 180°C (355°F).
  11. Bake for 10 minutes, reduce heat to 175°C (345°F), and bake 20–30 more minutes until golden brown.
  12. Cool in the pan for 10 minutes, then transfer to a rack and cool completely for at least 2 hours before serving.

Notes

Use raspberry, fig, or mixed berry jam for variation.

Add orange marmalade for a citrus flavor.

Sprinkle chopped almonds or pine nuts over the jam before baking.

Chocolate hazelnut spread makes a decadent alternative filling.

Nutrition

Find it online: https://chocolatecoveredamy.com/italian-crostata-jam-filled-tart/