Italian crostata (Jam tart)

    45 min

    This is a gorgeous jam tart that is great for any occasion. My grandma's mother always made it with homemade apricot jam but it will work with any kind of jam you happen to have around.

    1 person made this

    Serves: 10 

    • Pastry
    • 225g butter, room temperature
    • 200g caster sugar
    • 3 egg yolks
    • 310g plain flour
    • 1 teaspoon baking powder
    • Filling
    • 640g apricot jam

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 25cm pie dish or tart tin.
    2. In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
    3. Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 3mm thickness. Press into the bottom and up the sides of the prepared tin. Pour the apricot jam into the pastry case and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 3mm thick. Slice into strips and lay across the apricot preserves in a crisscross pattern.
    4. Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    This is good, but very, very sweet. Next time I make it, I will cut the sugar in the crust to 3/4 cup instead of 1 cup. Also, the crust was extremely hard to roll out, so I chilled it for 1 hour and it made it much easier to handle. I also gave the crust and lattice top an egg wash to help it brown. It worked beautifully!  -  27 Feb 2006  (Review from Allrecipes US | Canada)


    This was not at all what I expected, but an extremely pleasant surprise. It's more like a giant buttery cookie than it is like pastry. I filled it with a combination of raspberry pastry filling and peach perseveres, and it was delicious. Instead of putting the crust into a dish, I simply rolled it out, on a silicone mat, into a huge circle. I laid out my filling, leaving a lip of around a third of the dough, and then I folded up the edges to make it look like a rustic crostata. Mine took longer to bake, an extra 10 minutes, but it was well worth the wait. Next time, I'll put more filling towards the edges. I think this cookie/crust is full of possibilities. Next time out, I'll fill it with homemade applesauce. It's made for experimentation.  -  28 Dec 2014  (Review from Allrecipes US | Canada)


    Easy to make delicious to devour. I did alter the filling with ricotta,melted dark chocolate, Kalua, & pine nuts. Half cup ricotta cheese, 2 squares or melted chocolate (in dbl boiler), 3tbs of Kalua, 1/4 cup chopped pinenuts. Bake 325F for 35 to 40 min. & let cool. I would make sure the crust isn't too thick 1/8in.  -  31 Jul 2010  (Review from Allrecipes US | Canada)