Crostata di Marmellata

Italian Jam Tart

This jam tart is made as a teatime treat for children all over the country. The pastry tends to be traditionally sweet, but you can reduce the amount of sugar if you prefer. At home in Tuscany, surfaces such as the kitchen tables, windowsills, or shelves were made of beautiful, cool marble, perfect for cooling a tart as quickly as possible! My favorite preserve for crostata is still plum, peach, or apricot, as the taste is inextricably linked to my happy childhood teas.


  • 3 cups all-purpose flour, plus extra for dusting
  • ¾ cup superfine sugar
  • a pinch of salt
  • grated peel of 1 unwaxed lemon
  • 2 eggs
  • ⅔ cup unsalted butter, softened, plus extra for greasing
  • 1 jar of preserve of your choice
  • 1 egg, beaten


  1. Mix the flour with one third of the sugar, salt, and lemon peel. Pile the flour mixture onto a countertop and make a hollow in the center with your fist.
  2. Break 2 eggs into the hollow and add the butter and remaining sugar. Knead all this together quickly to form a smooth ball of dough. Wrap it in plastic wrap or a clean cloth and rest in a cool place, but not the refrigerator, for about 20 minutes.
  3. Preheat the oven to 400°F. Divide the dough into 2 sections, one larger than the other. Roll out the larger piece evenly on a lightly floured countertop.
  4. Grease and lightly flour the tart pan. Line the tart pan with the rolled out pastry and fill with the preserve. Smooth the preserve over the pastry evenly.
  5. Roll out the second piece of pastry and cut into strips. Arrange the strips of pastry over the preserve as a lattice and brush with the beaten egg.
  6. Bake in the oven for about 30 minutes, or until golden brown and the pastry is crisp. Allow to cool completely before serving.