Italian crostata Jam tart
A classic Italian crostata made with a buttery pastry crust, sweet fruit jam, and a traditional lattice top. This simple Italian jam tart is easy to make and perfect for dessert, afternoon coffee, or a special family gathering
Ingredients
- 2 cups of flour more for the work surface
- 2 tsp. baking powder
- 1 cup of sugar
- 1 stick of butter
- 2 eggs
- 1 Tbsp. vanilla
- Juice and zest from one lemon
- 2 cups of your favorite jam
Instructions
- Add the baking powder to the flour and mix until well combined. Transfer the mixture to a work surface and make a well in the center.
- Add the eggs, sugar, vanilla, lemon juice, and lemon zest to the well. Beat with a fork or whisk until well blended. Add the cold, cubed butter.
- Using your hands, quickly work the butter into the flour mixture, adding a little flour to the work surface as needed to prevent the dough from sticking. Knead the dough as briefly as possible until you have a smooth, soft ball of pasta frolla.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight.Remove the chilled dough from the refrigerator and let it sit at room temperature for 10–15 minutes. Preheat the oven to 375°F and butter an 8-inch tart pan.
- Set aside enough dough to make the lattice strips. Roll out the remaining dough and gently fit it into the prepared tart pan. Spread the jam evenly over the pastry crust.
- Roll the reserved dough and cut it into 10 strips. Lay 5 strips diagonally across the jam. Place the remaining 5 strips diagonally in the opposite direction to create the traditional diamond-shaped lattice pattern.
- Bake in the preheated oven for 35–40 minutes, or until the crust is lightly golden and the jam is bubbling.
- Allow the crostata to cool slightly before slicing and serving.
Notes
Don't skip chilling the dough. Cold pastry is easier to work with and helps keep the crust tender and flaky. Also, allow the crostata to cool completely before cutting so the jam has time to set.