The crostata is the Italian equivalent of a fruit pie, though instead of filling it with fresh fruit, we reach for our favorite jam jar.
Rustic, homey, and versatile, it is one of the most classic home-baked Italian desserts, loved equally by children and adults. I can’t count how many times I’ve baked a crostata for breakfast, to have as an afternoon snack along with a cup of tea, or to close a meal on a sweet note.
Even though we commonly call this recipe crostata alla marmellata, which translates to “crostata with marmalade,” jam is a more common filling. Flavors can range from apricot or blackberry jam, the most typical options, to more refined strawberry, plum, or blueberry jam. Use your favorite jam, or whatever you have available in your pantry.
Makes one 10-inch tart
- 1 batch pasta frolla, rested for at least a few hours, or overnight
- 1 1/2 cups blueberry jam
Remove the pasta frolla from the fridge and leave it at room temperature for about 20 minutes. This will make it easier to work with.
Preheat the oven to 340 degrees F. Butter a 10-inch tart pan with a removable bottom.
On a floured surface, take 2/3 of the dough and roll it out with a rolling pin into a 1/4-inch-thick round.
Gently lift the dough, with the help of the rolling pin, and lay it into the bottom of the tart pan. Use your fingers to press the dough into the pan and about 1/2 inch up the edges. Trim the excess dough with a sharp knife, saving the scraps.
Spread the blueberry jam evenly over the crust.
Knead the excess dough scraps into the reserved 1/3 of dough. Roll it out to a 1/4-inch thickness, then cut into 1/4-inch strips (or as wide as you like!) and use them to decorate the top of the crostata.
Bake the crostata for 25 to 30 minutes, until golden brown. Let cool before serving.