Crostata is a beloved Italian jam tart made with shortcrust pastry (pasta frolla) and a sweet fruit jam filling. It’s easy to prepare and incredibly tasty—perfect with a cappuccino for breakfast, as a snack, or served warm for dessert.
This simple rustic tart is enjoyed across Italy at any time of day. The dough keeps well, making the crostata a great make-ahead treat that will last several days if stored properly.
If you enjoy variations, try ricotta e visciole crostata or an apple crostata for a different take on this classic.
Ingredients you need
The ingredient list is straightforward: flour, cold butter, sugar, egg, lemon zest, baking powder, salt, and fruit jam (I used strawberry). These pantry staples create a tender pasta frolla and a flavorful filling.
Step by step recipe instructions
Sift the flour into a large bowl, then add the sugar, baking powder, salt and lemon zest and stir to combine.
Add the egg and the cubed cold butter. Use a spatula, pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse breadcrumbs.
Bring the mixture together with your hands and knead briefly until it forms a smooth ball. Wrap the dough and chill it in the refrigerator for 30 minutes to 1 hour to firm up.
When chilled, roll the dough out on a lightly floured surface to about 1/4 inch (1/2 cm) thickness.
Line a tart or pie pan with the rolled pastry, tucking and smoothing the sides. Trim the edges and leave a small overlap (about 1/2 inch / 1 cm) so you can fold the rim over later.
Prick the base with a fork, spoon the jam into the shell and spread it evenly to the edges.
Gather the remaining pastry, roll it out again to 1/4 inch thickness, and cut strips for a lattice top using a knife or pastry cutter.
Arrange the strips over the jam in a lattice or pattern you prefer and fold the edges of the base over the rim to create a neat border.
Bake at 350°F (180°C) for about 45 minutes, or until the pastry is golden brown. Allow the crostata to cool completely before slicing and serving.
Other filling options
You can use any jam you like—strawberry, raspberry, and apricot are classic choices. Swap the jam for hazelnut chocolate spread (Nutella) for a richer version, or fill the tart with Italian pastry cream and top with fresh fruit for a crostata di frutta-style dessert.
How to serve it
Crostata is delightful for breakfast alongside a cappuccino. You can make individual tarts in smaller pans for single servings—great for brunch or to-go breakfasts. For dessert, serve a warm slice with vanilla ice cream, or enjoy a piece as an afternoon snack with tea or coffee.
Top tips and recipe FAQs
- If measuring in cups: spoon the flour into the cup rather than scooping it. For best accuracy use a kitchen scale.
- Butter: always use cold butter straight from the fridge for a flaky texture.
- Dough texture: the dough may feel dry at first but will come together as the butter mixes with the flour. If it remains crumbly, add 1 tablespoon of cold water at a time until it forms a ball.
- Chill the dough: chilling improves handling and prevents the pastry from shrinking while baking.
They are very similar: a galette is the French rustic tart and a crostata is the Italian version. Crostate are often finished with a pastry lattice, while galettes are commonly free-form.
Yes. You can prepare the pastry ahead and store it in the refrigerator. I don’t recommend filling far in advance, as the pastry can become soggy, but a baked crostata keeps well in a sealed container for up to one week.
Yes. Wrap tightly in plastic wrap and foil, freeze, then thaw completely (ideally overnight) before serving.
More Italian desserts you might like
- Italian Bomboloni (filled doughnuts)
- Torta della Nonna – Italian custard tart
- Authentic Tiramisu
- White Chocolate Panna Cotta
- Chocolate Semifreddo
If you tried this Crostata (Jam Tart) or any other recipes, please leave a comment to let me know how it turned out—I love hearing from readers.
Step By Step Photos Above
Most of our recipes include step by step photos, helpful tips and sometimes video to guide you through the process.
Crostata (jam tart)
By Emily
Equipment
- 10 inch tart pan with removable bottom
Ingredients
For the pastry (Pasta Frolla)
- 2 cups 00 flour or unbleached all-purpose (250g)
- ½ cup caster sugar, golden or white (80g)
- 8.5 tbsp cold butter, cubed (120g)
- 1 large egg
- Zest of 1 lemon
- ¼ tsp baking powder
- 1 pinch of salt
For the filling
- 1 cup strawberry jam (320g) or jam of choice
Instructions
How to make the pastry (pasta Frolla)
- Sift the flour into a large bowl then add the sugar, baking powder, salt and lemon zest. Stir to combine.
- Add the egg and cold cubed butter, cutting it into the flour until the mixture resembles coarse crumbs.
- Bring the mixture together with your hands into a ball, wrap and chill for 30 minutes to 1 hour.
How to prepare the crostata
- Preheat the oven to 350°F (180°C).
- Roll the chilled dough to 1/4 inch (1/2 cm) thickness.
- Line a tart pan with the dough, trim and leave a small overlap for folding.
- Prick the base with a fork, fill with jam and spread evenly.
- Roll out scraps, cut strips and arrange them on top in a lattice or pattern you like.
- Fold the edges over the tart and bake for about 45 minutes until golden brown. Cool completely before serving.
Notes
- If measuring in cups: spoon the flour into the cup for more accurate results; a kitchen scale is best.
- Butter: use cold butter from the fridge for optimal texture.
- Dough texture: if the pastry seems dry, add 1 tbsp cold water at a time until it comes together.
- Chilling: chilling makes the dough easier to roll and helps prevent shrinking.
- Filling: any fruit jam works well.
- Storage: keeps up to 1 week in the fridge or frozen; wrap tightly when freezing and thaw completely before serving.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- All vegetables are medium unless specified.
- Recipes were tested in a fan (convection) oven where noted.
Nutrition
Nutrition information is an approximation.