Description
This classic Crostata is a rustic Italian jam tart with a buttery shortcrust pastry and sweet fruit preserves. Simple yet elegant, it’s perfect for breakfast, dessert, or a charming coffee break treat.
Ingredients
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1/2 teaspoon baking powder
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Pinch of salt
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1/2 cup unsalted butter, cold and cubed
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1 large egg
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1 egg yolk
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1 teaspoon vanilla extract or lemon zest
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3/4 cup strawberry jam (or any fruit preserve)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch tart pan and set aside.
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In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in the cold butter using a pastry cutter or fingers until the texture is crumbly.
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Add egg, egg yolk, and vanilla extract or lemon zest. Mix until a dough forms. Wrap in plastic and chill for 30 minutes.
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Roll out 3/4 of the dough and press into the tart pan evenly. Spread the jam over the base.
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Roll out the remaining dough and slice into strips. Lay over the jam in a lattice pattern.
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Bake for 30–35 minutes or until golden and cooked through.
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Cool before slicing and serving.
Notes
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Any jam or preserve works—apricot, fig, cherry, or mixed berry are all delicious.
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Dough can be made ahead and chilled overnight.
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Serve with a dusting of powdered sugar or a dollop of whipped cream.
