Sure! Here’s a beautifully detailed and extended recipe for one of Italy’s most beloved cakes—Crostata di Marmellata (Italian Jam Tart). It’s a cherished classic made weekly in many Italian homes. Let’s dive into the rich history, ingredients, method, and more.
Crostata di Marmellata
(Italian Jam Tart – A Beloved Classic from the Heart of Italy)
Introduction
In every Italian household, there exists a dessert that carries the essence of love, tradition, and simplicity. That dessert is the Crostata di Marmellata—a rustic jam tart made with buttery shortcrust pastry and your favorite fruit preserve. Its lattice top, golden crust, and fruity heart make it not just a dessert, but a memory. Passed from nonna to nipotina, this cake is a weekly staple, baked with care and eaten with joy.
A Touch of History
The crostata dates back to the 15th century in Naples, where it appeared in convent kitchens. Over centuries, it became an integral part of family life, especially in regions like Tuscany, Umbria, and Lazio. In every village, you’ll find a slight twist—some with ricotta, others with chocolate—but the most loved remains the jam-filled version. It’s the cake of birthdays, Sunday lunches, and sweet breakfasts.
Ingredients
For the Dough (Pasta Frolla):
- 1 large egg
- Zest of 1 fresh lemon
- 125 g (1/2 cup) granulated sugar
- 310 g (2 1/2 cups) all-purpose flour
- 5 g (1 teaspoon) baking powder
- 140 g (5 oz) unsalted butter, softened (not melted)
- 1/2 teaspoon salt (optional)
For the Filling:
- 300–350 g (about 1 to 1 1/4 cups) good-quality fruit jam (apricot, raspberry, strawberry, or fig are traditional)
Equipment Needed
- Mixing bowls
- Rolling pin
- 9-inch (23 cm) tart pan
- Grater (for lemon zest)
- Knife or pastry cutter (for lattice strips)
Instructions
1. Prepare the Dough
- In a mixing bowl, combine the egg and sugar. Whisk until pale and fluffy.
- Add lemon zest and softened butter, mixing until smooth.
- In a separate bowl, sift the flour with baking powder (and salt if using).
- Gradually add the dry ingredients to the wet mixture. Stir with a spatula until a crumbly dough forms.
- Knead gently with your hands just until the dough comes together. Do not overwork—this keeps it tender.
- Shape into a disc, wrap in plastic, and refrigerate for 30–40 minutes.
2. Assemble the Crostata
- Preheat your oven to 180°C (350°F).
- Roll out 2/3 of the dough on a floured surface to fit your tart pan.
- Press the dough into the pan, trimming any excess.
- Spread the jam evenly over the base.
- Roll out the remaining dough and cut into strips to form a lattice on top of the tart.
3. Bake and Cool
- Bake in the center of the oven for 30–35 minutes or until golden brown.
- Let it cool completely in the pan before slicing.
Tips & Variations
- Lovers of citrus? Add orange zest instead of lemon.
- Chocolate fans? Add a thin layer of Nutella before the jam.
- Rustic variation: Use whole wheat flour for a heartier crust.
- Holiday twist: Add a spoon of cinnamon or vanilla to the dough.
Forming the Love
This cake isn’t just mixed; it’s formed with love. Each fold, each press, every lattice strip tells a story—of grandmothers humming while baking, of children sneaking jam with sticky fingers, of lovers sharing slices on summer afternoons.
Conclusion
The Crostata di Marmellata is more than a cake—it’s a warm hug from Italy. It’s comfort, tradition, and joy baked into one simple tart. Whether you’re enjoying it with coffee at breakfast, serving it to friends after dinner, or sneaking a slice at midnight, this cake will win your heart. And yes—you will make it every week.
From Lovers to Lovers
To the young baker discovering her roots.
To the couple sharing it with morning espresso.
To the nonna passing the recipe down the generations…
This cake is for you.
Buon appetito, and keep coming back for more delicious treasures from Italy!
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