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Home » Recipes » Tarts

Crostata di Marmellata (Italian Jam Tart)

Updated: Mar 17, 2025 · Published: Oct 17, 2022 by Kathleen Culver · This post may contain affiliate links · 6 Comments

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This crostata di marmellata (Italian jam tart) has a tender, buttery crust and a sweet and flavorful apricot jam filling. For ease, I've chosen to use high quality store bought jam, but you can use homemade jam or preserves if you have some! The tart uses an easy workable dough to make a simple lattice design. No intricate weaving required.

A lattice topped crostata di marmellata with one slice removed.

Crostata di marmellata is a traditional rustic dessert made throughout Italy. The shortcrust pastry dough (pasta frolla in Italian) is made with baking powder for a light and slightly soft texture. Pasta frolla is a sweet and buttery dough that is a staple in Italian baking.

I've used it in this pasta frola, an Argentine tart made with quince paste, and for another Italian crostata recipe with chocolate hazelnut filling, crostata alla nutella. I adapted the crostata dough slightly to make rich filled Nutella biscuits. It's a wonderfully easy dough to mix up, and handles beautifully.

Traditional recipes for Italian jam tarts usually features a filling of homemade jam made from the season's latest abundance, whether apricots, peaches, cherries, plums, or a myriad of other options.

Since this is a recipe that can be baked year-round, I opted to use a good quality jam from the store for ease. If possible, choose one with a limited amount of ingredients (fruit, sugar, pectin, and citric acid or lemon juice) and less sugar.

If you're in need of a visually enticing, no fuss recipe for a coffee get-together or dinner party, look no further than this easy jam tart!

For other Italian desserts, consider these Baci di Alassio, chewy flourless chocolate hazelnut sandwich cookies, shortbread canestrelli cookies made with hard boiled egg yolks, or torta tenerina, a flourless chocolate torte.

Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Equipment
  • Storage
  • Frequently asked questions
  • 📖 Recipe
  • More tart recipes
  • 💬 Comments

Ingredients

Ingredients for crostata di marmellata with labels.

* See recipe card for full ingredient list and quantities.

Unsalted butter - Using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies by brand. The butter should be at room temperature.

Lemon zest - Zest provides a wonderful, bright citrus flavor and aroma. It smells so good when it's baking! I use a microplane to easily zest citrus fruits.

Baking powder - Baking powder is included in pasta frolla dough to give it a softer, lighter texture.

Eggs - I use large eggs in my recipes. The eggs should be at room temperature.

Apricot jam - For ease, this recipe calls for good quality store bought jam. If you have homemade jam, feel free to use it here! The jar I purchased contained 370 grams (13 ounces), but you could easily use up to 450 grams (16 ounces).

Instructions

All you need is an easy pasta frolla dough and a jar of jam. These photos will walk you through the process. See the recipe card for detailed instructions.

Wet ingredients for pastry dough in a clear glass mixing bowl.

Beat butter and sugar on medium speed until well combined. Add lemon zest and mix again.

Dry and wet ingredients for tart dough in a clear glass mixing bowl.

Add flour, salt and baking powder. Mix on medium low speed until mixture resembles fine sand.

Finished tart dough in a glass mixing bowl.

Add egg and egg yolk. Mix on low speed just until mixture comes together. Do not overmix.

Shortcrust pastry dough divided into thirds on parchment paper.

Gather dough into a rectangle. Divide dough into two uneven portions - ⅓ of the dough, and the other ⅔. Flatten both dough pieces into a round disc.

A circle of rolled pastry dough on white parchment paper.

Roll out larger dough disc between two pieces of parchment paper. It should be ⅛" (3mm) thick. Loosen parchment on both sides.

Unbaked pastry dough in a fluted tart pan.

Place dough into tart pan. Press dough into pan where the base meets the sides. Trim excess dough from edge of the tart pan with a knife held parallel to work surface. Place tart pan in refrigerator to chill for at least 30 minutes.

Lattice dough strips on white parchment paper.

Roll remaining dough to ⅛" thick. Place on sheet pan and chill in refrigerator. After chilling, cut the dough into long ¾" wide strips. Place back on sheet pan into refrigerator to chill.

An unbaked tart shell filled with apricot jam.

Spoon jam into the chilled tart shell.

When working with dough for lattice, make sure you chill the dough well first. Cut the lattice strips after you chill the rolled out dough, and then place back into the refrigerator again until cool.

An unbaked crostata di marmellata with strips of lattice dough on top.

Place half of the lattice strips on the tart in one direction. Press down gently on the edges to seal them.

If the lattice strips become too soft as you are placing them on the crostata, put them back in the fridge again for a few minutes.

Place the top layer of lattice strips at an angle to the bottom layer of strips to create an X shape. The holes between the lattice strips should resemble diamonds. Use a knife to trim the ends that overhang.

Place tart in freezer to chill for 10 minutes.

Chill the fully assembled crostata for at least 10 minutes (I put it in the freezer) before baking to ensure the butter in the dough is cold.

A lattice topped crostata di marmellata on a plate.

Bake for 32-34 minutes, until lattice and crust are golden brown and jam in middle of tart is bubbling. Place on a baking rack to fully cool.

Refrigerate tart for one hour prior to serving in order to slice cleanly. Sprinkle with powdered sugar directly before serving.

Sliced apricot jam tart.
Three slices of lattice topped jam tart on tan plates.

Variations

  • Other jam flavors - While apricot is the most traditional flavor of jam, feel free to substitute any good quality jam in your pantry or fridge, whether store bought or homemade.
  • Reduced sweetness - If you are concerned that the apricot jam alone will be too sweet for your palate, consider substituting ⅓ of the apricot jam with orange marmalade. The tart orange flavor of the marmalade will help temper the sweetness of the apricot jam.
  • Citrus zest - Pair the zest in the pasta frolla dough with the flavor of the jam. You might try lime zest with strawberry jam, lemon zest with blackberry or raspberry jam, or orange zest with plum or fig jam. Be creative!
  • Spiced crust - Add ¼ to ½ teaspoon of spices to the dough (when you add the flour) to compliment the jam. Here's a great list of flavors to pair with different fruits. For example, apricot jam might pair well with cinnamon and ginger, while cardamom and nutmeg would complement blueberry jam.

Equipment

For my tart recipes, I use this nonstick carbon steel tart pan with a removable base.

A half sheet baking pan (18 x 13 inches) keeps the base of the tart from browning too quickly and catches any drips or spills. Sometimes a bit of butter leaks from the bottom of the tart. Save yourself the work of cleaning the oven and use a baking sheet underneath!

Parchment paper is great for lining the baking pan to catch any drips.

A pastry wheel makes cutting lattice strips easy. It has two wheels with a plain side and a fluted side. The fluted side makes the pretty scalloped edge you see on the lattice in this recipe.

Storage

This apricot jam tart is easiest to slice when chilled. Chill in the refrigerator until closer to serving time, but give the crust about 20-30 minutes to warm up.

Store: Keep this tart (well wrapped) in the refrigerator for up to 5 days.

Freeze: To freeze leftovers, wrap with plastic wrap and place in an airtight container in the freezer for up to 3 months. To thaw, unwrap to avoid condensation making the crust soggy. Defrost in the refrigerator prior to serving.

Frequently asked questions

How much jam is in a crostata di marmellata?

This recipe calls for 370 grams of apricot jam, or 13 ounces. It's flexible, so you could easily use from 340 grams (12 ounces) to 450 grams (16 ounces) if you have more or less jam available.

A slice of lattice topped apricot jam tart on a plate.

Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!

📖 Recipe

A lattice topped crostata di marmellata with one slice removed.
Print Recipe Pin Recipe

Crostata di Marmellata (Italian Jam Tart)

This crostata di marmellata (Italian jam tart) has a tender, buttery crust and a sweet and flavorful apricot jam filling. For ease, this recipe uses good quality store bought jam, but you can certainly use homemade jam or preserves if you have some! The tart is topped with a simple lattice design. No intricate weaving required.
AuthorKathleen Culver
Prep time45 minutes minutes
Cook time33 minutes minutes
Chill time40 minutes minutes
Total time2 hours hours
Servings12 servings
Prevent your screen from going dark

INGREDIENTS

Pasta Frola Dough

  • 170 grams (6 ounces, 12 Tablespoons) unsalted butter, room temperature
  • 100 grams (½ cup) granulated sugar
  • lemon zest, from 1 lemon
  • 300 grams (2½ cups) all purpose flour
  • 2 grams (½ teaspoon) Kosher salt
  • 1 teaspoon baking powder
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature

Jam Filling

  • 370 grams (13 oz) apricot jam, or other flavor

Decoration

  • 30 grams (¼ cup) powdered sugar, for dusting on top of baked crostata

INSTRUCTIONS

Pasta Frola Dough

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined. Scrape down the sides of the bowl. Add lemon zest and mix again.
    170 grams (6 ounces, 12 Tablespoons) unsalted butter, 100 grams (½ cup) granulated sugar, lemon zest
  • Add flour, salt and baking powder. Mix on medium low speed until mixture resembles fine sand. Scrape down the bowl several times to ensure no large pieces of butter remain.
    300 grams (2½ cups) all purpose flour, 2 grams (½ teaspoon) Kosher salt, 1 teaspoon baking powder
  • Add egg and egg yolk. Mix on low speed just until mixture comes together. Do not over mix.
    1 large egg, 1 large egg yolk
  • Gather dough into a rectangle. Separate the dough into two uneven portions - one should be ⅔ of the dough, and the other should be ⅓. Flatten each dough piece into a round disc.
  • Roll out the larger piece of dough between two pieces of parchment paper (or a lightly floured surface, if you don't have parchment). It should be about ⅛" thick and the circle should be an inch wider than your tart pan on each side. Peel the parchment off of the top, and then replace. Flip the dough over while still sandwiched between parchment layers. Peel off the second parchment layer and discard.
  • Carefully flip the dough upside down onto the tart pan. If any cracks or tears occur, patch with extra dough scraps. Press dough to ensure no air pockets remain between dough and pan.
  • Trim excess dough from the edge of the tart pan with a knife held parallel to your work surface. Place tart pan in refrigerator to chill for at least 30 minutes. Combine scraps with remaining ⅓ of dough.
  • Roll out the dough between two sheets of parchment. Place on a sheet pan and chill in the refrigerator as well.

Crostata Assembly

  • Preheat oven to 350 degrees Fahrenheit (177 Celsius, Gas mark 4).
  • Remove the remaining sheet of dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Using a ruler and a sharp knife, cut the dough into long ¾ inch wide strips. Place back on sheet pan into refrigerator to chill.
  • Spoon the jam into the chilled tart shell and use a mini offset spatula or the back of a spoon to level and smooth the filling.
    370 grams (13 oz) apricot jam
  • Place half of the lattice strips on the tart in one direction, spacing them ¾ inch apart (the same width as the lattice). Press down gently on the edges to seal them. Place the top layer of lattice strips at an angle to the bottom layer of strips to create an X shape. The holes between the lattice strips should resemble diamonds. Use a knife to trim the ends that overhang.
  • Place tart (make sure it's level!) in freezer to chill for 10 minutes. This will ensure the dough is cold before baking.
  • Bake for 32-34 minutes, until lattice and crust are golden brown and jam in middle of tart is bubbling. Place on a baking rack to fully cool.
  • Refrigerate tart for one hour prior to serving in order to slice cleanly. Sprinkle with powdered sugar directly before serving.
    30 grams (¼ cup) powdered sugar

EQUIPMENT

  • round tart pan 9.5 inches (24 cm)

NOTES

  • Tart dough -When working with the dough, if it ever feels too soft, simply place it back in the refrigerator for 5-10 minutes to chill before moving on to the next step. Working with cool (but not completely stiff) dough makes assembling this tart so much easier!
  • Other jam flavors - While apricot is the most traditional flavor of jam for an Italian crostata recipe, feel free to substitute any good quality jam in your pantry or fridge, whether store bought or homemade.
  • Jam quantity - This recipe calls for 370 grams (13 ounces) of jam. It's flexible, so you can easily use anywhere between 340-450 grams (12-16 ounces) depending on the jam you have available.
  • Slicing - The jam filling is easiest to slice cleanly when chilled. Chill in the refrigerator until closer to serving time, but give the crust about 20-30 minutes to warm up for best flavor.
  • Store: Keep this tart (well wrapped) in the refrigerator for up to 5 days.
  • Freeze: To freeze leftovers, wrap with plastic wrap and place in an airtight container in the freezer for up to 3 months. To thaw, remove plastic wrap to avoid condensation making the crust soggy. Defrost in the refrigerator prior to serving.

More tart recipes

  • A baked cookie crumb crust.
    Chocolate Cookie Crust
  • A round baked chocolate tart crust.
    Pâte Sucrée au Chocolat (Chocolate Tart Dough)
  • Golden brown baked tart shells in tartlet, mini and large sizes.
    Pâte Sucrée (Sweet Tart Dough)
  • A crostata alla nutella with a few slices removed.
    Crostata alla Nutella (Italian Nutella Tart)

Comments

    5 from 4 votes (2 ratings without comment)

    Made this recipe? Please leave a comment and a star review! ★★★★★ Cancel reply

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  1. Danielle says

    March 01, 2025 at 3:54 pm

    Amazing! I followed the recipe exactly and it came out absolutely delicious! Thank you!!

    Reply
    • Kathleen Culver says

      March 01, 2025 at 10:40 pm

      Thank you so much, Danielle!
      Kathleen

      Reply
  2. Nicole says

    December 04, 2024 at 2:33 pm

    I can’t wait to make this ! Is the butter melted, room temperature or cold ?
    Thank you!

    Reply
    • Kathleen Culver says

      December 30, 2024 at 11:01 am

      Hi Nicole,
      Apologies for the delayed reply.
      The butter should be room temperature.
      I've made sure this is clear in the recipe instructions. Thank you!
      Kathleen

      Reply
  3. Judith De Angelo says

    January 07, 2024 at 9:30 am

    I made this recipe for the first time this Christmas. It is the best crostata recipe I have made and my children and grandchildren agree. The directions are great! The one thing I do differently is I peel the second side of parchment paper after I put the crust centered on the tart pan. It peels easily. Then I gently fit it into the pan. Chilling the dough every time she says to is key in being able to handle the dough and strips without having them tear. I was a cooking instructor for 30 years and I love learning new tips! I always use 100% fruit jam in fruit filled recipes. One question is, what size tart pan? I used a 9 inch pan but I think a 10 inch pan would work. Delicious!

    Reply
    • Kathleen Culver says

      January 13, 2024 at 6:02 pm

      Hi Judith,
      Thank you so much for the great review.
      I use a 9.5 inch pan (linked in the equipment section).
      A 10 inch pan might work for the crust, but I prefer a slightly thicker jam layer so would stick with a 9 or 9.5 inch pan if possible.
      Kathleen

      Reply

Hi! I'm Kathleen.

I'm the baker, food photographer and chief mess maker behind the Floured Table. I share my passion for delicious desserts by providing you with well tested, approachable recipes you can confidently recreate at home.

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