Crostata alla marmellata (Italian jam tart)

    1 hour 30 min

    This is a recipe for the classic Italian jam tart! Form the pastry quickly with your fingertips and let it rest in the fridge before baking to ensure a better result. This tart is decorated the same way my grandmother did it.

    2 people made this

    Makes: 1 jam tart

    • 500g of 00 grade flour
    • 220g caster sugar
    • 250g cold butter, cubed
    • pinch of salt
    • grated zest of 1 lemon
    • 1 egg and 4 egg yolks, beaten
    • 200g apricot jam or other preserve

    Prep:20min  ›  Cook:40min  ›  Extra time:30min cooling  ›  Ready in:1hr30min 

    1. Place flour in a bowl; add cubes of cold butter. Work quickly with your fingertips, mixing the flour with butter until it forms crumbs. Stir in salt, lemon zest and sugar; form a well in the centre of the mixture and add beaten egg. Mix pastry with a fork at first and finish kneading lightly with your hands to form a ball. Alternatively, place all the ingredients in a food processor and blend for 2 to 3 minutes, until it forms a ball. Cover pastry and rest it in fridge for 30 minutes.
    2. Preheat oven to 180 C / Gas 4. Lightly grease and flour a 23cm tart tin with a removable base.
    3. Roll or spread 2/3 of pastry out on a lightly floured surface to form a circle that's larger than tin. Arrange pastry in tin; trim edges and use this pastry to form a 1cm rim on tart tin. Prick base with a fork and press down the rim.
    4. Spoon jam over the base of the tart, spreading it out evenly with the back of a spoon. Place tart back in fridge for a few minutes.
    5. Roll out the remaining pastry to 1/2cm thick; stamp out 5 oval shaped pieces of pastry and arrange in centre of tart to resemble a flower. Create 12 crescent moon shapes and arrange around edge of tart and decorate with tiny pieces of pastry in between.
    6. Bake tart in preheated oven for 40 minutes, or until the edges are golden. Allow tart to cool in the tin until it's at room temperature; serve.

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