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Rustic Italian Strawberry Crostata Recipe

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I like to think of my Italian-style Strawberry Crostata as a giant Linzer cookie: simple, rustic, and deeply satisfying. It’s built on a tender, buttery pasta frolla shortcrust, generously filled with sweet strawberry preserves, and finished with a classic lattice top and a scattering of sliced almonds. The edges bake crisp and crumbly, the center stays soft and buttery, and the jam offers a thick, jammy burst of strawberry in every bite.

Berry jam tart.

This crostata sits happily between a coffee cake and a dessert: elegant enough for a special treat, yet relaxed enough for an everyday coffee or afternoon visit from friends. It has the flavor depth of a more elaborate dessert while remaining unfussy and sliceable like a pound cake. I make it for casual gatherings, weekend coffee, or any time I want a simple dessert with maximum appeal. A single slice is easy to enjoy — but be warned: once you start, it’s tempting to keep slicing straight from the pan.

The recipe uses a homemade Pasta Frolla shortcrust and strawberry preserves; both elements are straightforward but rewarding. Follow the tips below for the best texture and a perfectly baked crostata.

Tips Before You Bake

Read the recipe through before you begin so you know timing and chilling requirements. Here are the key components and practical tips to help you succeed:

  • Pasta Frolla (Italian shortcrust): This is an easy food-processor dough that makes a delicate, buttery crust. It needs at least one hour to chill, so plan ahead. Divide the chilled dough into two pieces: roughly two-thirds for the base and one-third for the lattice and trimming. One full recipe makes a 9–10 inch crostata; halve the recipe for a smaller tart.
  • Strawberry preserves: Use a good-quality jam or homemade strawberry preserves for the best flavor. If you want extra texture and freshness, stir in a few thinly sliced fresh strawberries (use fresh only, not frozen or canned).
  • Egg wash: Brushing the crust with beaten egg gives the pastry a glossy, deep golden color. Skipping it leaves the crust paler and less visually appealing.
  • Keep ingredients cold. Chilled butter and dough make the pastry flakier and easier to handle. If the dough softens while you work, return it to the refrigerator briefly.
  • If the dough sticks, roll it between two large pieces of parchment paper to keep your work surface clean and prevent tearing.

Bake the crostata on a baking sheet — this helps distribute heat and promotes an even bake. It is done when the top and sides are a medium golden brown and the jam bubbles slightly at the edges.

A shortcrust rolled dough.
Roll the dough into a 12-inch circle and trim the sides.
Dough circle folded into two.
Fold the circle in half to transfer to the pan.
Dough folded into four.
Fold again so the dough forms a triangle for easier handling.
Dough folded in a triangle placed at the center of a tart pan.
Place the point of the triangle at the pan’s center before unfolding.
A hand lining short crust into a tart pan.
Unfold and press the crust into the pan, trimming the excess.
Short crust filled with strawberry preserves.
Spread the strawberry preserves evenly over the base.
Assembling lattice over strawberry tart.
Cut the remaining dough into 1-inch strips for a lattice top.
Assembling lattice over strawberry crostata.
Weave the strips in both directions to form a lattice.
Unbaked strawberry tart brushed with an egg wash and sprinkle with almonds.
Brush with egg wash, sprinkle almonds, and bake until golden.
Italian Strawberry tart topped with sliced almonds and powdered sugar.
Let cool slightly, then slice and serve.
a slice of jam tart.

Italian Strawberry Crostata

A rustic, buttery pasta frolla tart filled with strawberry preserves and topped with a traditional lattice and sliced almonds. Perfect for coffee time, casual gatherings, or a simple dessert any day of the week.

Prep time: 25 mins
Cook time: 39 mins
Yield: One 9–10 inch tart
Author: Dikla Levy Frances

Ingredients

  • 1 recipe Pasta Frolla, chilled and divided into a 2/3 and 1/3 portion (see Pasta Frolla shortcrust recipe)
  • 1 recipe strawberry preserves (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • 1/2 cup (60 g) sliced or slivered almonds

Instructions

  1. Preheat the oven to 350°F (180°C). Prepare a 9-inch tart pan with a removable bottom.
  2. Roll the larger portion of chilled pasta frolla into a 12.5-inch circle on a lightly floured surface. Trim the edges to form a clean 12-inch circle.
  3. If the dough is difficult to handle, roll it between two pieces of parchment paper to prevent sticking.
  4. Fold the circle in half, then fold it in half again so it forms a triangle. Lift the folded dough and place it over the tart pan with the point at the center.
  5. Unfold the dough and gently press it into the sides of the pan with your fingers. Trim any excess dough flush with the pan edge using a sharp knife.
  6. Spread the strawberry preserves evenly across the dough, leaving a small rim around the edge.
  7. Roll the remaining 1/3 portion of dough into a 9-inch circle. Cut it into 1-inch strips and lay half the strips diagonally over the jam.
  8. Weave the remaining strips across in the opposite direction to form a lattice. If you prefer, you can cut shapes instead of a lattice for a decorative top.
  9. Brush the lattice and exposed edges with the beaten egg, then sprinkle the sliced almonds evenly over the top.
  10. Place the tart pan on a baking sheet and bake on the lower-middle rack for 35–45 minutes, until the crust is a medium golden brown and the jam is lightly bubbling at the edges.
  11. Allow the crostata to cool on a rack. Store at room temperature for up to three days or in the refrigerator for up to one week.
  12. Make-ahead tip: You can assemble the crostata a day in advance, cover it tightly, and refrigerate. For frozen, add 10–15 minutes to the bake time.