Easy Italian Crostata Recipe (Jam filled Tart)
Aug 13, 2021, Updated Jun 27, 2024
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Easy Italian Crostata is a classic dessert made with a shortbread cookie-like pastry crust (pasta frolla) and filled with any fruit jam or preserve of your preference.
More classic Italian desserts to try Traditional Panettone Recipe (Italian Christmas Cake), Authentic Struffoli Recipe (Italian Honey Balls), and Chiacchiere di Carnevale Recipe (Italian Fried Pastries).
Easy Italian Crostata Recipe (Jam filled Tart)
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 fondly remember 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, Italian Easter Rice Pie Recipe (Pastiera di Riso), Best Italian Crumb Cake with Jam Filling, Traditional Italian Cream Horns (Cannoncini), Custard Tart, or Simple Italian Apple Cake (one bowl).
Don’t forget the BEST Authentic Sicilian Cannoli Recipe!
Table of Contents
- Easy Italian Crostata Recipe (Jam filled Tart)
- What is Italian Crostata Recipe (Jam filled Tart)?
- Simple Ingredients
- What is Italian Pasta Frolla (Crostata Dough)?
- Instructions with step-by-step photos
- Serving Italian Crostata Recipe (Jam filled Tart)
- Italian Crostata Filling Variations
- Pro Tips
- Decorating the Crostata
- Crostata Story- Nonna Laura’s Crostata Recipe
- How to Store Crostata
- Italian Crostata Dough (Pasta Frolla) Recipe
- Italian Crostata Recipe (Jam filled Tart)
What is Italian Crostata Recipe (Jam filled Tart)?
Italian crostata is a rustic recipe requiring only a few pantry staples—no special tools, ingredients, or processes.
You only need a few pantry staples, a fork, and a flat work surface. You can call it the lazy cousin to an American pie: apple pie or a sister to the French galette or tart.
Simple Ingredients
Pastry Crust (Italian 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 an Italian sweet shortcrust pastry. It is a basic dough recipe 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 dough 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 preserves, 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 resemble 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 entered the tiny summer house kitchen and gathered a bowl, fork, kitchen scale, rolling pin, and a few simple ingredients.
I can see her hands working the dough into a uniform ball without compacting it too much. Her crostata’s were spectacular.
To this day, I don’t think I’ve made one just like hers. Maybe it is my memory of them and 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, and covered in a cool, dry place. It will keep for 2-3 days.
The pastry dough can be made in advance and 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
- Italian Fruit Tart
Enjoy our family recipe for the BEST Italian Crostata Recipe (Jam filled Tart)!
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Italian Crostata Dough (Pasta Frolla) Recipe
- Total Time: 1 hr 15 minutes
- Yield: 6–8 servings 1x
Description
This version of crostata dough (pasta frolla) is rich and buttery. The crumb and sweetness resembles shortbread when baked.
Ingredients
- 1 1/2 cups (250 gr) unbleached all-purpose flour
- 1/2 cup (100 gr) granulated sugar
- 1/4 tsp. fine sea salt
- 1 tsp. baking powder
- 5 tablespoons (100 gr) salted butter, cut into 1/2-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
Italian Crostata Recipe (Jam filled Tart)
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
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.
Ingredients
- 1 Recipe for Crostata Dough (Pasta Frolla)
- 1 1/2 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 1/8 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 1/8 inch thick or slightly thicker, and use a fluted pastry wheel or pizza slicer to cut it into 3/4-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
I weighed each ingredient carefully, but my dough is very crumbly and isn’t coming together. What have I done wrong?
If that happens you can add a little bit of water until it gets to the right consistency!
Should the egg and butter be room temperature when preparing the dough? This is my first time making a dough. And rice pie for that matter.
The butter should be cold! The egg can be room temp. Good luck! You’ll love this recipe.
Thank you. I will let you know. Love you recipes, btw. Old school,Italian like my grandma, yet refreshing and easy to follow. Grazie.
Yes, the perfect description. Thank you!
Hi I’m desperate to try your Italian easter rice cake as I’ve made it before but your recipe looks beautiful but I can’t find the amounts of thr ingredients or am I being daft 😁
Hello! The recipe card is at the bottom of the post. Enjoy.
I love this for breakfast with a glass of milk! Simply the best recipe for crostata.
This recipe is my nonna Laura’s recipe. We used to make it together in Italy and is simply the best! Enjoy.
This is my Nonna’s recipe and we love it!