🥧 Crostata di marmellata (jam tart)
Crostata di marmellata is the Italian home-baked jam tart: a buttery shortcrust base filled with apricot jam and topped with a lattice of pastry strips. The crust is crumbly and lightly sweet, the jam glossy and tangy. It is eaten at breakfast, as an afternoon snack with coffee or tea, and keeps well for several days.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g flour
- 125 g cold butter, diced
- 100 g sugar
- 1 egg plus 1 yolk
- Grated zest of 1 lemon, pinch of salt
- 350 g apricot jam
Method
- Rub the butter into the flour, sugar, zest and salt until crumbly, add the egg and yolk and bring together into a dough. Wrap and chill for 30 minutes.
- Roll out two thirds of the pastry and line a 24 cm tart tin.
- Spread the jam evenly over the base.
- Roll the remaining pastry, cut into strips and lay them over the jam in a lattice.
- Bake at 180 °C for 35–40 minutes until golden. Cool completely before slicing.
How to make it lighter
- Cut 12 thin slices instead of 8 — a slim wedge is satisfying with coffee.
- Use a reduced-sugar apricot jam or a fruit spread for the filling.
- Roll the pastry thinner and use a wider lattice to cut the amount of crust per slice.
History
The crostata is a staple of Italian family baking in every region. The lattice-topped jam version is the simplest and most common, found in home kitchens, bakeries and cafés throughout the country.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Crostata di marmellata (jam tart) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →