Italian Crostata di Marmellata

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Sure! Here is a rich, complete version of the recipe you’re referring to — most likely the Italian Crostata di Marmellata (Jam Tart), one of Italy’s most beloved and classic homemade cakes. It is simple yet packed with rustic charm and deep tradition.

Italian Crostata di Marmellata (Jam Tart)

A timeless Italian dessert that’s crumbly, buttery, fruity, and loved by generations.

Introduction

In Italy, dessert often means something rustic, homemade, and deeply comforting — not overly sweet, but rich in flavor and tradition. The Crostata di Marmellata is exactly that: a tender, buttery shortcrust tart filled with fruit jam or preserves. Every nonna (grandmother) has her own version, and it’s often the first recipe passed down to younger generations. This tart is served at breakfast, as a snack with coffee, or as a light dessert after meals. It’s made every week in many Italian homes because it’s easy to prepare, stays fresh for days, and is simply irresistible.

A Bit of History

The crostata has ancient roots in Italian culinary tradition. Its earliest mentions date back to the 15th century. Often considered a symbol of Southern hospitality, especially in regions like Campania and Sicily, it was traditionally made with homemade jam from seasonal fruits. Over time, the recipe spread all over Italy with many local adaptations — some using custard or ricotta cheese, others incorporating chocolate or Nutella. But the classic version with fruit jam remains the most beloved.

Ingredients

For the Dough (Pasta Frolla):

  • 310 g (2½ cups) all-purpose flour
  • 140 g (5 oz or about 10 tbsp) unsalted butter, softened
  • 125 g (½ cup) granulated sugar
  • 1 large egg
  • Zest of 1 lemon (preferably organic)
  • 1 tsp baking powder
  • ½ tsp salt (optional)

For the Filling:

  • 250–300 g (about 1 cup) of your favorite jam (apricot, raspberry, plum, cherry, or fig are traditional)

Optional:

  • Powdered sugar for dusting
  • A bit of milk to brush over the lattice strips for shine

Instructions

1. Make the Dough

  • In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
  • Add the softened butter and mix with your fingers until the mixture resembles coarse crumbs.
  • Add the egg and lemon zest. Knead gently just until a dough forms. Don’t overwork it — you want a tender crust.
  • Wrap the dough in plastic wrap and refrigerate for 30–60 minutes to chill.

2. Preheat and Prepare

  • Preheat your oven to 175°C (350°F).
  • Grease a 24 cm (9-inch) tart pan with butter or line it with parchment paper.

3. Assemble the Crostata

  • Take about 2/3 of the dough and roll it out on a floured surface to fit your tart pan.
  • Gently place the dough into the pan and press it into the edges. Trim the excess dough.
  • Spread your chosen jam evenly over the crust.
  • Roll out the remaining dough and cut it into strips (1–1.5 cm wide). Lay them over the jam in a crisscross lattice pattern.
  • If desired, brush the strips lightly with milk for a golden finish.

4. Bake

  • Bake in the preheated oven for 30–35 minutes or until the crust is golden brown and the jam is bubbling slightly.
  • Let cool in the pan, then remove and dust with powdered sugar if desired.

Formation Tips

  • Butter: Use high-quality unsalted butter for best flavor.
  • Jam: Use thick, good-quality jam. If it’s too runny, it might soak the crust.
  • Crust: Chill the dough before baking for a firmer, more structured tart.
  • Flavors: Lemon zest adds brightness — you can also add a dash of vanilla for depth.

Serving Ideas

  • Serve with espresso or cappuccino for a classic Italian treat.
  • Add a dollop of whipped cream or a scoop of vanilla gelato for dessert.
  • It’s also wonderful as a sweet breakfast slice with your morning tea.

Conclusion

The Italian Crostata is more than a cake; it’s a memory, a tradition, a sweet slice of home. Whether you’re baking it for Sunday lunch, a romantic picnic, or just because you need a little comfort, this tart will win over hearts every time. It’s simple, affordable, and endlessly customizable — once you try it, you’ll understand why it’s made weekly in homes all across Italy.

For the Lovers of This Cake…

You’ll fall in love with its:

  • Buttery, crumbly crust
  • Tangy-sweet fruit filling
  • Charming lattice top
  • Simplicity and soulfulness

And best of all: it brings people together.

Would you like a version of this recipe using Nutella or ricotta filling as well?

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