Crostata is the quintessential Italian dessert, a rustic tart that perfectly captures the charm of simplicity and flavor. This iconic pastry has been a staple of Italian kitchens for centuries, celebrated for its versatility and ease. Unlike the meticulous precision of other desserts, crostata embraces imperfections, offering a relaxed and approachable baking experience that delivers delightful results every time.

At its heart, a crostata features a crisp, buttery crust—often referred to as pasta frolla—that forms the base of this freeform pie. The crust boasts a tender texture and a subtly sweet flavor, making it the perfect vessel for a wide variety of fillings. Traditional options include jams, fresh fruits, or rich ricotta cheese. Peach or cherry jam remains a classic favorite in my household. Their sweetness contrasting beautifully with the flaky, golden crust.

What makes crostata so special lies in its charm as a “no-fuss” dessert. Unlike pies that demand precise crimping or blind baking, crostata embraces its rustic aesthetic. You just have to roll out or press the dough, spoon the filling generously in the center, and create a casual lattice topping to decorate it. There’s no need for perfection—its beauty comes from its artisanal, handmade look.

The crostata’s straightforward method and endless flavor possibilities make it a beloved recipe for both beginner bakers and seasoned chefs. Whether serving it warm from the oven or at room temperature with a cup of coffee, a crostata promises a slice of Italy in every bite. This timeless tart invites everyone to slow down, savor the process, and enjoy the beauty of homemade simplicity.

Jam Crostata 

Ingredients

5.5 ounces (11 tablespoons) unsalted butter, at room temperature 
2/3 cups granulated sugar
3 large egg, divided
2½ cups all-purpose flour (plus extra for dusting your hands and pan) 
Zest of 1 organic orange or 1 organic lemon
2 teaspoons baking powder
1 – 2 tablespoons milk (but use only if needed, see note below)
1 (15 ounces) jar high quality jam of your choice of flavor (plus extra, if desired, see note below.)

Instructions

1. Preheat oven to 350 degrees. Butter and flour a 12-inch tart pan, set aside. 
2. With a stand or hand-held mixer, mix the room temperature butter with the sugar. Mix until just combined, mixture will be slightly crumbly. Add the whole egg plus one egg yolk and mix well.
3. Slowly add the flour in 2 – 3 additions. Additionally, add the zest and baking powder and mix until combined. 
4. Invert the dough on a slightly floured surface and work the dough with your hands until it forms a nice, smooth round ball. Divide the dough into 2/3 and 1/3 pieces. 
5. Press the larger piece of dough into the prepared pan. Coming up about mid-way up the sides of the pan. Dock the crust with a fork at least 15 -20 times. (This will prevent any air bubbles from forming while baking.) Spread the jam evenly on the crust. 
6. With a rolling pin, roll out remaining dough and cut 8-10 equal strips of dough about ½ inch wide. Decorate the crostata with a simple lattice topping.
7. Mix the remaining egg yolk with a few drops of water. Brush the lattice strips of dough with the egg wash. (This step is optional but will give your crostata a nice, golden look.)
8. Bake for 35 minutes, cool completely before removing from the pan and serve after crostata has cooled about 1 hour.

Note #1: 

If the dough is dry, add 1-2 tablespoons of milk. Amount will depend on the softness of butter, and if the eggs you are using are on the smaller side. You may not need any milk at all to have a formed and cohesive dough.

Note #2

I prefer a thicker layer of jam, as seen in the final product below, so I generally use one full jar, plus a few additional tablespoons from a second jar of the same flavor. If you only have one jar of jam, you can use just that, and the filling will be a bit thinner.

Other Variations

Post Updated: December 17, 2024