Calling all dessert lovers for a special treat with this crostata Italian jam tart recipe. You’ll be delighted by its buttery, soft, melt-in-your-mouth sweet shortcrust (pasta frolla) filled with a delicious apricot jam. It’s not difficult to put together and the ingredients might already be available in your pantry. It stores really well also, therefore you can enjoy it all week long. Need I say more?!
WHAT IS A CROSTATA?
Crostata is basically the Italian version of a pie. It’s made with a soft, buttery dough and it’s usually filled with jam. Nutella or crema pasticera (custard cream) are also popular variations from the classic crostata jam tart.
It’s usually served for colazione (the Italian breakfast) along with a cappuccino or for merenda (as an afternoon snack). Whatever the occasion or time of day you will be serving this crostata, rest assured you will be asking for another slice!
WHAT ARE THE INGREDIENTS FOR ITALIAN SWEET SHORTCRUST (PASTA FROLLA)?
This homemade Italian pastry dough is made with a combination of butter, sugar, flour, eggs, a pinch of salt, baking powder, lemon zest (optional) and vanillin (optional). Below you can find further details regarding each ingredient.
Ingredients:
- Butter: Use good quality, unsalted butter, with at least 82% fat. Allow the butter to come at room temperature and cut into cubes.
- Sugar: Using a mixture of caster and powdered sugar will have as a result a dough that is soft, easy to handle and that will not crumble easily.
- Flour: Extra-fine, pastry flour will be needed to make the crostata pastry. Make sure to sift the flour beforehand. I personally use this one.
- Eggs: Two whole eggs and two egg yolks, lightly beaten will be needed. Bring the eggs to room temperature as they will incorporate faster and easier with the creamed butter-sugar mixture.
- Salt: A pinch of salt will lift up the flavours.
- Lemon Zest: This is an optional ingredient, however, I always add either lemon or orange to this type of dough as the flavour and perfume is incredible!
- Baking Powder: 1 x sachet of baking powder. Add the baking powder to the flour and sift them together before adding to the rest of the ingredients as per the recipe instructions.
- Vanillina: This is optional, however, if you can get your hands on it you’ll love the added vanilla flavour combined with the rest of the ingredients. I find it difficult to find in the UK supermarkets, however, it can be found in Italian delis or on Amazon.
HOW TO STORE CROSTATA?
The beauty of this crostata jam tart it keeps very well so you can enjoy it for longer!
You can keep it at room temperature for 1 or 2 weeks. Store it in a lid cake stand, alternatively, you can wrap it in cling film.
These crostata can also be frozen for up to 2 months. Use an air-tight container or wrap tightly in cling film and then place in a zip bag and freeze it. When ready to use, pull it out from the freezer the night before and allow it to fully come to room temperature before serving.
You can also freeze only the dough in the same way, for up to 2 months also. This way, you will have homemade pastry dough always available to wrap up a last-minute dessert!
Crostata Italian Jam Tart Recipe
Calling all dessert lovers for a special treat with this crostata Italian jam tart recipe. You'll be delighted by its buttery, soft, melt-in-your-mouth sweet shortcrust (pasta frolla) filled with a delicious apricot jam.
Ingredients
- 450 g unsalted butter, cut into cubes, at room temperature
- 113 g caster sugar
- 112 g powdered sugar
- 675 g pastry flour
- 2 egg yolks, at room temperature
- 2 whole eggs, at room temperature
- 10 g baking powder
- zest from 1 lemon
- 335 g apricot jam
- 1 x vanillina sachet (0.5 g) optional
- a pinch of salt
Instructions
- In a standing mixer fitted with the paddle attachment add the butter, both sugars and the lemon zest.
- Cream the ingredients, starting on low speed and increasing to medium speed, until the butter is light and fluffy about 3 to 4 minutes. Stop the mixer a few times throughout and scrape down the sides of the bowl with a rubber spatula to ensure that all of the ingredients are combined.
- Separate 2 eggs into and keep only the egg yolks in a small bowl. To the same bowl, crack 2 more whole eggs and lightly beat them using a fork.
- Turn the mixer on low speed add a pinch of salt, then slowly drizzle in the eggs in 2 - 3 batches, allowing for each batch to fully incorporate before adding more liquid.
- Sift the flour and baking powder, then start adding it to the mixture, also in batches, using a low - medium speed. If you're using vanillina add that now as well. Mix only until the flour is incorporated.
- Transfer the dough onto a floured surface and cut in two equal parts (this is because this recipe is for 2 x 24 cm tarts). Shape each part into a round disc and tightly cover it in cling film.
- Refrigerate for at least 1 hour or overnight before rolling.
Make the italian sweet shortcrust pastry (pasta frolla)
Rolling the dough
- After you’ve chilled the dough, take it out of the fridge and allow it to come to room temperature for at least 10 - 15 minutes.
- In the meantime, brush the tart tin dish with a little bit of butter then sprinkle flour over it and shape off any excess. You can use a round, 24 cm tart tin or opt for a rectangular 32 x 12 cm tin as I've used here.
- Roll the dough into a 30 cm diameter (if using a round tin) or a 40 x 20 rectangle. You can position the tin on top of the rolled dough and check that way as well. The rolled dough will need to be slightly larger than the dimension of the tin you are using so that you can cover the edges as well. When you have completed rolling the dough to the required dimension, position the rolling pin in the middle and fold one side of the pastry over it. Then gently lift and unfold over the tin.
Assemble and bake the crostata
- Lift the edges overhanging the tart tin and let the weight of the pastry fall down. Using gentle movements, press the dough into the edges of the tart tin all the way around. To cut the excess dough you can use your rolling pin and slide it over the edges. Alternatively, you could use a sharp knife and cut all-around. Shape the excess dough into a ball and freeze it for 10 minutes. You will use this to make the criss-cross lattice on top of the tart and freezing it will make it easier to manoeuvre.
- Duck the pastry base using a fork all over. Refrigerate the tart for 10 minutes.
- Whilst the tart is chilling, preheat the oven at 165° C (ventilated oven).
- Remove the remaining dough from the freezer and start rolling it using a rolling pin, on a floured surface until it's about 0.5 cm thick. Then, using a pastry roller cutter or a knife, cut into strips (about 12 cm long).
- Remove the tart from the refrigerator, add the jam and distribute evenly using the back of a spoon. Place the strips in a criss-cross way.
- Bake on the lowest rack of your oven for 45 minutes or until golden brown.
- Allow the tart to cool and come to room temperature before removing it from the tin.
Notes
Check out also this sweet shortcrust pastry recipe, using a food processor method.
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