Italian Crostata Recipe (Authentic Jam Filled Tart)

Italian Crostata is the classic Italian jam-filled tart made with shortcrust pastry dough and filled with your favorite jam. This tested and perfected recipe is simple to make and is perfect whenever you need an easy and delicious dessert! 

This authentic jam filled tart is the classic Italian crostata recipe made with crostata dough that’s pressed into a tart pan. It’s a simple dessert that’s great for using your favorite fruit jam or homemade jam and is truly perfect for any occasion. 

Use your tart pan to make other delicious sweet treats like this Blueberry Lemon Mascarpone Tart, classic Ricotta Crostata, Lemon Mascarpone Tart, or a Sweet Ricotta Pie. You can also make savory dishes in a tart pan like this simple Breakfast Tart.

You’ll Love Italian Crostata! 

Italian Crostata, known as “crostata di frutta,” is the perfect dessert when you are craving something sweet. It’s a great treat to have on hand with a cup of coffee and makes for the perfect midday snack. 

Classic crostata, which is also known as an Italian jam tart or jam crostata, comes together quick and has the most amazing flavor and texture. It provides the perfect sweet bite and is great for everyday snacking or a special occasion. 

This recipe is made with simple ingredients and comes together fast. The pasta frolla pie crust can be made days in advance and provides the perfect flaky and buttery pie dough for this tart recipe. 

You’re going to love how customizable this is using your favorite jam or pastry cream. Crostata is one of the best Italian desserts and is extra special served with a scoop of vanilla ice cream. 

So, if you’re looking for a classic Italian dessert, don’t miss this tested and perfected Italian Crostata recipe. You’re going to love it! 

Ingredients

Flour: use regular all purpose flour for making the tart crust. 

Sugar: granulated sugar works best for the crust. 

Baking Powder: make sure you are using baking powder and not baking soda. This will help the crust rise and be flaky. 

Salt: kosher salt is my favorite salt to use for baking. 

Eggs: you will need large cold eggs for making the pasta frolla crust. 

Butter: either unsalted butter or salted butter work for the crust. Make sure you are using cold butter cut into cubes.

Jam: you can fill the Italian Crostata with whatever jam you prefer. I like to use berry jams, like strawberry, blueberry, or raspberry jam. Peach or apricot jam would also be delicious. If desired, you could stir in a bit of lemon juice to cut the sweetness of the jam. 

How to Make Italian Crostata

Authentic Italian Crostata is a simple recipe made with a few ingredients that comes together fast. You’ll need a standard 9-inch pie tart with a removable bottom or you can use a traditional pie pan. 

Step 1: make the shortcrust pastry

In a food processor fitted with the blade attachment, combine the all purpose flour, sugar, salt, and baking powder. Place on the lid and pulse to combine the mixture. 

To the flour mixture, add in the eggs and butter. Then, place on the lid and pulse until the mixture is well combined and smooth. The dough should be able to hold its shape when pressed together. 

Step 2: chill the dough

Pour the Italian sweet shortcrust pastry onto a piece of plastic wrap. Flatten into a disk shape and cover with plastic wrap ensuring that it is airtight. 

Refrigerate the dough for at least 30 minutes. You can also make the dough ahead and refrigerate for up to three days in advance. 

Step 3: roll out dough and fill

Remove the shortcrust pastry dough from the refrigerator and place on a lightly floured surface. Use a rolling pin to roll out a large piece of dough and place in the prepared tart pan or pie plate. 

Cut off excess dough and set aside. Use a fork to prick holes in the bottom and sides of the pan. Scoop the jam into the center of the bottom of the pie crust and use a spatula to spread it evenly. 

​Roll out the remaining dough and cut into strips. Use the strips to create a lattice top on the top of the crostata. 

Brush the crostata with milk or beaten egg yolks and sprinkle with granulated sugar or brown sugar. 

Step 4: bake the Italian Crostata

Place the crostata on the center baking rack in a preheated oven Bake for about 25-30 minutes, or until the top of the crostata is golden brown. 

Remove from oven and let cool on a wire rack. Allow the crostata to come to room temperature before cutting into slices. 

​Recipe Tips

• If you don’t have a food processor, you could use a pastry cutter instead. 
• You can make the shortcrust pastry dough up to three days in advance and refrigerate until ready to use. 
• You could make this using store-bought pie crust, but the texture will be less fluffy and sweet. 
• Classic crostata is made in a tart pan with a removable bottom. However, you could make this in a standard pie dish. 
• ​For the fruit filling, use your favorite jam like strawberry jam or apricot jam. 
• Store leftover crostata in an airtight container at room temperature for 2-3 days. Refrigerate for up to a week. 

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