Easy Italian Crostata is a classic dessert made with a short bread cookie like pastry crust (pasta frolla) and filled with any fruit jam or preserve of your preference.
The best part about a crostata is the free form rustic process and simple ingredients. This is our Italian family crostata recipe and it is truly the BEST and so easy to make! I have fond memories of making this with my noon in our small Italian kitchen. You will love this traditional Italian crostata recipe.
Similar recipes to try: Italian Ricotta Pie, Best Italian Crumb Cake with Jam Filling, Traditional Italian Cream Horns (Cannoncini), or Simple Italian Apple Cake (one bowl).
Don't forget the BEST Authentic Sicilian Cannoli Recipe!
What is Italian Crostata Recipe (Jam filled Tart)?
Italian crostata is a very rustic recipe that requires only a few pantry staples. No special tools, ingredients, or process.
All you need is a few pantry staples, a fork, and a flat work surface. You can call it the lazy cousin to an American pies: apple pie or a sister to the French galette or tart.
Ingredients
Pastry Crust (Itallian Pasta Frolla)
- Flour
- Sugar
- Egg
- Cold Butter
- Baking powder
- Salt
- Optional: sliced almonds if desired for topping
Filling
- jam of choice*
*see variations for the filling.
See recipe card for quantities.
What is Italian Pasta Frolla (Crostata Dough)?
Pasta Frolla is Italian sweet shortcrust pastry. It is a basic dough recipe made with flour, butter, eggs, sugar and some flavorings.
Like any traditional recipe, there are many versions of pasta frolla, depending on the region and family tradition. This is my nonna Laura's recipe that we've used for decades.
With this simple pasta frolla recipe you can make tarts, cakes, and simple shortcrust cookies!
Instructions with step by step photos
The process for the pasta frolla douhgh is very simple.
Photos 1-4 First, mix the flour, dash of salt, sugar and egg with a fork and then start by working in the softened butter to form a ball of dough.
Photos 5-8 It is important to refrigerate the dough before rolling out and shaping into the pan.
This is step lets the butter set with the rest of the ingredients and makes the dough easier to handle.
Serving Italian Crostata Recipe (Jam filled Tart)
That's it as far as the ingredients for crostata! Some add a little lemon zest to the dough, but I prefer to leave it out and add a little to the jam filling.
In Italy this sweet is loved for breakfast and snack time (la merenda) even more than after dinner as a dessert.
Bring a sweet taste of Italy to your cucina by bringing a homemade crostata to your table!
Italian Crostata Filling Variations
The filling for this Italian jam tart or crostata is so versatile!
Filling options include: any fruit jam or preserve, fresh fruit, Italian pastry cream, Italian Chocolate Pastry Cream (Crema Pasticcera) to make chocolate crostata, Best Italian Pistachio Cream, or Sweet ricotta filling.
- Strawberry jam (strawberry crostata is superb)
- Plum jam
- Rhubarb jam
- Any variety of homemade jam
In this recipe I feature a simple apricot jam filling.
Pro Tips
This version of crostata (pasta frolla) is rich and buttery. The crumb and sweetness resembles shortbread when baked.
- Be sure to chill the dough thoroughly — for at least 1 hour — after making it (overnight is fine).
- Remove from the refrigerator about 30 minutes before rolling out so that the butter softens and the dough becomes pliable.
- Do not overwork the dough and use a lightly floured surface. Too much flour and handling will result in a tough dough.
Decorating the Crostata
Not all crostatas call for a lattice top, but it is traditional. There are a couple of approaches to forming the lattice.
One is to roll pieces of the dough by hand into long ropes and arrange them on top of the filled base in a crisscross pattern.
Another is to roll the pastry into a sheet and cut strips with a straight or fluted pastry wheel.
The traditional lattice top is not woven, as the buttery dough makes it challenging to weave without tearing.
That said, if the dough is sufficiently chilled, it is possible to create a woven lattice top (the more you practice, the easier it is to do).
Variations
Finally, you can forgo the lattice altogether and instead use cookie cutters to cut out decorative shapes to top your crostata.
You can also use this crostata dough as a sugar cookie dough. Simply roll out the dough and use cookie cutters to cut desired shapes.
Crostata Story- Nonna Laura's Crostata Recipe
Something about a lazy summer afternoon calls for baking a sweet treat. For my Nonna Laura, this was typically making a simple crostata.
She could make it easily in our rustic beach home kitchen and she knew her children and grandchildren loved any variety she made.
Her most classic and loved filling was apricot jam- often local jam from the neighboring fruit stands.
I remember the look on her face when she got up from her chair and said, "well, I think I'll make a crostata this afternoon".
She went into the tiny summer house kitchen and gathered a bowl, fork, kitchen scale, rolling pin, and a few simple ingredients.
I can see her hands now working the dough to a uniform ball without compacting it too much. Her crostata's where spectacular.
To this day, I don't think I've made one just like hers. Maybe it is my memory of them and the fact that she made them with her sweet hands.
Either way, I continue to make them and think of her. I hope that with this recipe you can enjoy Italian crostata as much as we do!
How to Store Crostata
Crostata can be kept at room temperature, covered in a cool dry place. It will keep for 2-3 days.
The pastry dough can be made in advance and kept refrigerated for up to 3 days. Make sure to wrap it in plastic.
More Italian Desserts Recipes for you
Classic Italian Tiramisu (without alcohol)
BEST Authentic Sicilian Cannoli Recipe
Best Basic Italian Biscotti (Cantucci) Dough
Italian Crumble Cake Pastry Cream Filling
Easy Almond Sponge Cake with Italian Cream
Vanilla Cake Roll with Cream and Berries
Italian Crumble Cake with Jam Filling
Enjoy our family recipe for the BEST Italian Crostata Recipe (Jam filled Tart)!
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Italian Crostata Dough (Pasta Frolla) Recipe
This version of crostata dough (pasta frolla) is rich and buttery. The crumb and sweetness resembles shortbread when baked.
- Total Time: 1 hr 15 minutes
- Yield: 6-8 servings 1x
Ingredients
- 1 ½ cups (250 gr) unbleached all-purpose flour
- ½ cup (100 gr) granulated sugar
- ¼ tsp. fine sea salt
- 1 tsp. baking powder
- 5 tablespoons (100 gr) salted butter, cut into ½-inch cubes
- 1 large egg, beaten
Instructions
- In a medium mixing bowl combine flour, sugar, salt and baking powder. Mix with a whisk until incorporated. Add the egg and butter and mix until incorporated (the dough will be fairly "rough" at this point).
- Turn the dough out onto a lightly floured work surface and gather it into a ball. Form the dough into two disks, one slightly larger than the other.
- Wrap each disk tightly in plastic wrap, and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator 30 minutes before rolling it out.
- Use the dough to make a jam or pastry cream crostata (Recipe Below). You can also make the dough into cookies by rolling out the dough and using a cookie cutter to make shapes. Cooking time about 10 minutes at 350 F.
Notes
- Be sure to chill the dough thoroughly — for at least 1 hour — after making it (overnight is fine).
- Remove from the refrigerator about 20 minutes before rolling out so that the butter softens and the dough becomes pliable.
- Do not overwork the dough and use a lightly floured surface. Too much flour and handling will result in a tough dough.
- Prep Time: 15 min (plus chilling time)
- Cook Time: N/A
- Category: Sweet/ Dessert
- Method: Italian
- Cuisine: Italian
Keywords: crostata, dessert, Italian dessert, sweet dough, jam, tart, sweet, dessert recipe, pasta frolla
Italian Crostata Recipe (Jam filled Tart)
Italian Crostata is a classic dessert made with a short bread cookie like pastry crust (pasta frolla) and filled with any fruit jam of your preference. The best part about a crostata is the free form rustic process and look. No special tools, ingredients, or process.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 Recipe for Crostata Dough (Pasta Frolla)
- 1 ½ cups apricot jam or other fruit preserves + 1 teaspoon fresh lemon zest mixed into the jam OR Italian Pastry Cream (Crema Pasticcera) Recipe
- Optional: slivered almonds for topping
Instructions
- After making and chilling the dough- roll out the larger portion into an 11-inch round about ⅛ inch thick or slightly thicker.
- Carefully wrap the dough around the rolling pin and drape it over a 9-inch fluted tart pan or round pie dish. Gently press the dough into the bottom and up the sides of the pan.
- Use the rolling pin or the flat of your hand to press around the perimeter of the pan to cut off any excess dough.
- Heat the oven to 350 degrees F.
- Spoon the jam and lemon zest filling (or Italian pastry cream) into the shell and smooth it with a spatula.
- Roll out the remaining dough portion into a 10-inch round about ⅛ inch thick or slightly thicker, and use a fluted pastry wheel or pizza slicer to cut it into ¾-inch-wide strips, or simply cut it into strips, or make ropes by rolling with hands.
- Carefully place the strips over the filled tart in a lattice pattern (not woven simply lay piece on one another), gently pressing the ends of the strips into the sides of the pan. Use the flat of your hand to gently cut off any excess dough.
- If desired, sprinkle the top with sliced almonds
- Bake the crostata for about 30 minutes, or until the crust is golden. Remove from the oven and let cool to room temperature. Mangia! (Eat!)
- Prep Time: 30 min (plus 1 hour chilling)
- Cook Time: 20 min
- Category: Sweet/ Dessert
- Method: Italian
- Cuisine: Italian
Keywords: crostata, dessert, Italian dessert, sweet dough, jam, tart, sweet, dessert recipe, pasta frolla
Elena says
This is my Nonna's recipe and we love it!
Elena says
This recipe is my nonna Laura's recipe. We used to make it together in Italy and is simply the best! Enjoy.
JD says
I love this for breakfast with a glass of milk! Simply the best recipe for crostata.