Italian Crostata (Jam Filled Tart)

Classic Italian Crostata is a jam filled tart with a flaky Italian shortcrust pastry crust known as pasta frolla. Use whatever jam you like!

Course Dessert

Cuisine Italian

Keyword Crostata, pasta frolla

Prep Time 15

Cook Time 25

Chill Tim 30

Total Time 1 10

Servings servings

Calories 234kcal

In a large food processor fitted with the blade attachment combine the flour, sugar, baking powder, and salt. Put on a lid and pulse until combined.
Then, add in the eggs and cold cubed butter. Pulse until the mixture is well combined. You'll know it is ready when you can squeeze the dough together and it holds its shape.
Pour the dough onto a piece of plastic wrap and form into a disk shape. Cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees and lightly grease a 9-inch tart pan or pie pan.
Once the dough has chilled, lightly flour your countertop and use a rolling pin to roll into a large disk shape, about 13 inches around. Place the dough into the prepared pan and use a knife to remove excess dough. Use a fork to prick the dough in various spots in the pan then spread the pastry shell with the jam.
Roll out the leftover scraps of dough to make strips and create a lattice finish on the tart. Brush the top of the crostata dough with milk and sprinkle with granulated sugar.
Bake on the center rack in preheated oven for 25-28 minutes or until golden in color. Let the crostata cool on a wire rack completely before cutting into slices.

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.
The 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.