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Italian

Crostata alla Marmellata

Crostata alla marmellata is an Italian jam tart with buttery pastry, fruit jam, and a tender lattice top.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Crostata alla Marmellata

1 hr 25 mintotal

55 min hands-on30 min hands-off

Prep 25 min · Cook 30 min

Serves
6
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 6 servings.

You'll need: Oven.

Includes 30 minutes for chilling the pastry dough before baking. Chilled dough rolls more cleanly and holds the lattice shape.

Method

  1. Mix all-purpose flour, sugar, and salt in a bowl.

  2. Rub cold butter into the flour mixture until it looks crumbly.

  3. Add the egg and bring the dough together gently without over-kneading.

  4. Chill the dough for 30 minutes.

    30 min

  5. Preheat the oven to 180°C. Roll most of the dough and line a tart tin.

  6. Mix fruit jam with lemon juice if using, then spread it over the pastry base.

  7. Use the remaining dough to make lattice strips over the jam.

  8. Bake until the pastry is golden and the jam is bubbling lightly.

  9. Cool before slicing so the jam sets.

How to tell it's done

The pastry should be crisp and buttery, with a set but soft jam layer.

Getting it right

Tip

Cold butter and a short chill help the pastry bake crisp and hold its shape.

What to serve it with

Serve as a dessert or tea-time sweet.

Common mistakes

The pastry slumps or the jam bubbles over.
Chill the dough before rolling and spread the jam in an even layer without overfilling the tart.

Substitutions

  • Use thick Fruit Jam so the tart does not become watery.
  • Do not over-knead the pastry dough; it can become tough.
  • Cool fully before slicing for clean pieces.

Storing and reheating

Keep crostata covered at room temperature for 1 day or refrigerate for up to 4 days. Rewarm slices briefly if desired; freeze baked slices for up to 1 month.