Crostata di Marmellata (Italian Apricot Jam Tart)
Why this recipe works
- Classic pastry method: Rubbing cold butter into the dry ingredients creates a short, tender dough suited to a rustic Italian jam tart.
- Balanced texture: The pastry bakes crisp at the edges while the apricot jam stays glossy and soft in the centre.
- Good for making ahead: The tart needs time to cool and firm, so it suits baking in advance and serving at room temperature.
Get the most out of this recipe
Authenticity notes
- Italian home-baking style: Crostata di marmellata is commonly made as a simple home tart with a jam filling and lattice pastry rather than an elaborate cream filling.
- Jam variations: Apricot is a classic choice, but raspberry, cherry or plum jam can be used for a sharper or deeper fruit flavour.
Timing notes
- Chill for easier shaping: The dough should be firm enough to roll and cut cleanly; if the lattice strips soften, return them to the fridge briefly.
- Cool before slicing: Let the tart cool completely so the jam sets and the pastry firms up for neat slices.
- Serve at room temperature: The flavour and texture are best once the tart has cooled, rather than straight from the oven.
Common mistakes
- Overworking the dough: Bring the pastry together gently and stop once it forms a soft dough; too much handling can make the crust tough.
- Taking it out too early: Bake until the pastry is golden and the jam bubbles at the edges; a pale crust will taste floury and soft.
- Cutting while warm: Slicing before the tart has cooled can make the jam run and the pastry crumble.
Make-ahead tips
- Bake ahead: This tart keeps well and can be baked earlier in the day or the day before serving.
- Freeze slices: Wrap cooled slices well and freeze; thaw overnight in the fridge, then bring to room temperature before serving.
Equipment you'll need
Ingredients
Pastry
Filling
Instructions
- Tip the flour into a mixing bowl and whisk in the caster sugar, baking powder and salt. Finely zest the lemon into the bowl. Cut the cold butter into small pieces.
- Rub the butter into the dry ingredients with your fingertips until the mixture looks like fine breadcrumbs. Beat the eggs, then mix them in to form a soft dough. Bring it together gently without overworking.
- Set aside about one third of the dough for the lattice. Press the remaining dough into a disc, cover, and chill until firm enough to roll. Chill the reserved dough at the same time.
- Heat the oven to 180°C (355°F). Roll the larger piece of dough on a lightly floured surface to a round slightly larger than your tart tin, then line the tin and press into the corners. Trim the edge neatly.
- Spread the apricot jam evenly over the base. Roll out the reserved dough and cut into strips, then lay them over the jam in a lattice pattern. Press the ends to seal, then trim any excess.
- Bake for 35 to 40 minutes until the pastry is golden and the jam is bubbling at the edges. Cool in the tin for 15 minutes, then transfer to a rack to cool completely before slicing. The tart will firm up as it cools.
Recipe notes
Tips
- If the dough softens while you are rolling or making the lattice, chill it for 10 minutes so the strips stay neat.
- For clean slices, let the tart cool completely before cutting.
- If serving to young children, older adults, or anyone who is pregnant or immunocompromised, use eggs that are produced to be eaten lightly cooked, as the filling can stay very hot while the tart cools.
Substitutions
- Replace Apricot jam with Raspberry jam for a sharper, more tangy filling.
- Replace Lemon with Orange for a softer citrus aroma in the pastry.
Storage
- Refrigerate up to 4 days
- Store in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days; bring to room temperature before serving. Freeze slices well wrapped for up to 2 months and thaw overnight in the fridge.
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Recipe overview
- Servings: 8 servings
- Yield: jam tart (23 cm)
- Total time: 1h 50min (30min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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