This Crostata is a classic Italian tart with a a flaky, buttery crust wrapped around a delicious filling of apricot preserves.
This Crostata recipe is a classic Italian rustic tart that’s as beautiful as it is delicious. Made with a buttery, flaky pastry crust and filled with fresh fruit, jam, or other sweet fillings, this free-form dessert is much easier to make than a traditional pie while delivering the same irresistible flavors.
For other Italian dessert recipes you have to check out my Italian Easter Cookies, Cannoli Dip, and Rosemary Lemon Panna Cotta.
Table of Contents
Recipe Ingredients
Apricot Preserves – The filling for this delicious crostata tart. You could also use apricot jam if you prefer.
Lemon Zest – To add a light citrus flavor to the tart dough.
Sugar – To add sweetness to the dough.
For a full list of ingredients and amounts see the recipe card below.
Variations
Apricot Preserves: You could substitute in apricot jam. You could also use a different type of filling like blackberry jam, peach jam, or even homemade jam.
Butter: I use salted butter for this recipe, but you can use unsalted butter. If you do use unsalted butter be sure to add ⅓ tsp of salt into the dry ingredients.
How to Make a Crostata
Step #1: In a medium bowl add the flour, baking powder and sugar and mix.
Step #2: In a large bowl of a stand mixer add in the eggs, egg yolks, butter and lemon zest and mix until combined.
Step #3: Next, add the dry ingredients mixture into the wet until a dough forms.
Step #4: Form the pastry dough into a ball, wrap it in plastic wrap and place it in the fridge for 1 hour to chill.
Step #5: After the dough has chilled, preheat your oven to 350 degrees Fahrenheit.
Step #6: On a heavily floured surface, roll out the dough to ⅛ inch thick and transfer it to your tart pan.
Step #7: Top the dough with the preserves and spread everything evenly over the pan.
Step #8: Cut strips from the remaining dough with a pastry cutter and form a lattice top pattern on the crostata.
Step #9: Bake in the oven for 30 minutes or until the dough is golden.
Step #10: Remove from the oven, let the crostata cool completely, then serve and enjoy!
FAQs
A traditional crostata you would see at a bakery in Italy are typically filled with some type of jam or preserves but you could also use ricotta, Nutella, or even a custard if you prefer.
A crostata is an Italian rustic tart, while a galette is its French counterpart. Both feature a free-form pastry crust folded over the filling, but crostatas are often made with a slightly sweeter, more cookie-like pastry and traditionally filled with fruit, jam, or ricotta.
Storage Information
You can store any leftovers of this Italian Jam Tart at room temperature for 2 days or in your fridge in an airtight container for up to 5 days.
For longer storage you can wrap up this jam crostata and freeze it for up to 3 months.
More Fruit Desserts To Try
Crostata Recipe
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 eggs
- 2 egg yolks
- 1 1/4 cups butter - softened
- 1 Tbsp lemon zest
- 18 oz apricot preserves
Instructions
- In a medium bowl add the flour, baking powder and sugar and mix.
- In the bowl of a stand mixer add in the eggs, egg yolks, butter and lemon zest and mix until combined.
- Next, add the dry ingredients into the wet until a dough forms.
- Form the dough into a ball, wrap it in plastic wrap and place it in the fridge for 1 hour to chill.
- After the dough has chilled, preheat your oven to 350 degrees Fahrenheit.
- On a heavily floured surface, roll out the dough to ⅛ inch thick and transfer it to your tart pan.
- Top the dough with the preserves and spread everything evenly over the pan.
- Cut strips from the remaining dough with a pastry cutter and form a lattice top pattern on the crostata.
- Bake in the oven for 30 minutes or until the dough is golden.
- Remove from the oven, let the crostata cool completely, then serve and enjoy!
VIDEO
NOTES
Nutrition
