Crostata is a popular rustic jam tart made with buttery pastry and a fruity jam filling, a delicious dessert perfect for any occasion.
For the crust, I use a variation of the classic pasta frolla recipe that Nonna used to make and serve at her bar, and her crostata was very popular. The sweet and tangy apricot jam is perfectly encased in the buttery crust and baked until golden.
Apricot, peach, wild fruit jam, or Nutella (without lemon zest) work the best, but you can use any jam of your choice. It’s easy to make and absolutely delicious! Serve your Italian jam tart for breakfast with coffee or for dessert. This crostata recipe is sure to become a family favorite!
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[ INGREDIENTS ] for a 9.5-inch (24cm) tart pan
2 egg
1/4 cup (50g) granulated sugar
1/2 cup (100g) salted butter (or unsalted butter with a pinch of salt)
1 3/4 cup (200g) all purpose flour
2 tsp baking powder
1 tbsp lemon zest (zest from 1 lemon)
3/4 cup (250g) apricot jam
extra flour (to roll out the dough)
powdered sugar for dusting
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[ MY KITCHEN GADGETS ]
Stainless Steel Mixing Bowls https://amzn.to/3ybHmvB
Proctor Silex Hand Mixer https://amzn.to/3ZxFPM7
PrepWorks Comfort Grip Spatula https://amzn.to/40jtLyC
9.5″ Tart Pan w/ Removable Bottom https://amzn.to/3O0VfG8
Digital Kitchen Scale https://amzn.to/3nahKgk
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