Italian Crostata (Jam Filled Tart)
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4.5
12 reviews
Excellent
Italian Crostata (Jam Filled Tart)
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A golden, pastry crust and delicious filling of your favourite jam is the perfect combination. Serve this classic Italian crostata with a beautiful crisscross pattern for dessert any night of the week.
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Ingredients
- 330 grams all-purpose flour + extra for the cutting board
- 165 grams butter softened
- 130 grams granulated sugar
- 1 whole egg + 2 additional egg yolks
- 1 lemon rind zest
- 1 tsp vanilla extract
- 1 pinch of salt
- 1/2 /2 teaspoon baking powder
- 500 g apricot jam or other fruit jam of your preference
Instructions
- You will first need to prepare the pasta frolla (shortcrust pastry dough) by whipping the softened butter with the sugar, lemon zest and vanilla and then slowly adding the whole egg and yolks. Once it is mixed, slowly add the flour until incorporated. You can do this all in a food processor if desired, but we prefer to do it by hand using a fork or wooden spoon.
- Shape the dough into a ball, cover with plastic wrap and put in the fridge for at least 2 hours.
- On a lightly floured surface, use a rolling pin to roll out most of the shortcrust dough to a thickness of about 4 mm (~1/6 in).
- Use a pat of butter to cover the 24-cm/10 in tart pan and then dust it with flour until covered completely. Roll the dough onto the rolling pin, lift it and roll it out so that it covers the pie pan. Gently press the dough to adhere to the bottom and sides of the pan and remove any extra and set aside. Now press the tines of a fork into the bottom of the crostata crust to form lots of little holes.
- To make the crostata filling, pour the jam into a bowl and stir it well so that it is smooth and there aren't any chunks.
- Pour the jam into the pastry shell but don't fill it to the top. This step is essential if you want the jam to stay below the crisscross top when baking your crostata!
- Place the shell in the refrigerator and use the remaining dough to make strips. You can place the dough back in the fridge if it is too warm to work with.
- Roll the extra dough into a rectangle shape and cut strips of about 1.5 cm/1 in thickness and the length of the crostata top.
- Place the strips an equal distance from each other over the top of the crostata going one way and pinch each one to seal and remove any extra length.
- Now lay the strips the other direction to create a crisscross effect on the diagonal, so the center is diamond shaped.
- Preheat the oven to 180 °C/355 °F.
- Put the entire crostata back in the fridge while the oven gets up to temperature.
- Bake on the middle rack at 180° for the first ten minutes and then lower the temperature to 175 °C/345 °F and bake for another 20-30 minutes.
- The crostata is ready when the crust is golden brown.
- Remove from the oven and let cool for 10 minutes and then remove from the mold and let cool for another 2 hours. You can serve once cool or cover and then enjoy the crostata the next day when it is even better!
Nutrition Information
Show Details
Serving
100g
Calories
696kcal
(35%)
Carbohydrates
118g
(39%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
229mg
(10%)
Potassium
176mg
(5%)
Fiber
2g
(8%)
Sugar
58g
(116%)
Vitamin A
899IU
(18%)
Vitamin C
9mg
(10%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 696kcal | 35% |
| Carbohydrates | 118g | 39% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 229mg | 10% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 899IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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