Italian Crostata di Marmellata

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Sure! Here’s a full, rich, and delightful Italian cake recipe, complete with its origin, method, passion, and everything that makes it a beloved classic. You’re going to want to bake this every single week!

Italian Crostata di Marmellata (Jam Tart)

A timeless Italian dessert loved by generations. Buttery, lemon-kissed dough cradling luscious jam — a rustic treat full of warmth and tradition.

Introduction: A Sweet Taste of Italian Home

Italy isn’t just known for pasta and pizza — their dessert culture is just as vibrant. Among them, Crostata di Marmellata, or Italian Jam Tart, is one of the most beloved family desserts across the country. From Nonna’s wooden kitchen table in Tuscany to the modern cafés of Rome, this sweet tart holds a special place in Italian hearts.

It’s often made on Sundays, holidays, or any day when the soul craves a hug in the form of pastry. What makes it so irresistible is the crumbly yet tender pastry dough, also called pasta frolla, kissed with lemon zest, and filled with sweet jam — typically apricot, berry, or cherry.

Let’s learn how to make this heart-stealing delight from scratch.

Ingredients

For the Dough (Pasta Frolla):

  • 1 large egg
  • Zest of 1 organic lemon (finely grated)
  • 125 g (1/2 cup) white granulated sugar
  • 310 g (2 1/2 cups) all-purpose flour
  • 5 g (1 teaspoon) baking powder
  • 140 g (5 oz) unsalted butter, softened but not melted
  • 1/2 teaspoon salt (optional, enhances flavor)

For the Filling:

  • 250–300 g (approx. 1 cup) of your favorite fruit jam (apricot, raspberry, or cherry are traditional)

Method: Step-by-Step to Perfection

1. Make the Dough:

  1. In a large mixing bowl, combine the egg and sugar. Beat until pale and creamy.
  2. Add in the lemon zest and softened butter. Mix gently until incorporated — a wooden spoon or hands work great.
  3. In another bowl, sift the flour and baking powder together. Add a pinch of salt if desired.
  4. Slowly add the flour mix into the wet mixture, working it in with your hands or a spatula. You’ll get a soft, pliable dough — slightly crumbly but cohesive.
  5. Form into a ball, flatten slightly, wrap in cling film and refrigerate for 30–45 minutes.

2. Preheat & Prepare:

  • Preheat your oven to 180°C (350°F).
  • Grease and flour a 9-inch tart pan or line with parchment paper.

3. Roll & Fill:

  1. On a lightly floured surface, roll out about 2/3 of the dough to fit your tart pan, about 1/4 inch thick.
  2. Gently press the dough into the pan, trimming excess from the edges.
  3. Spread the jam evenly over the base.
  4. Roll the remaining dough and cut into strips to form a lattice on top — the classic crostata design.

4. Bake:

  • Bake for 30–35 minutes, or until the crust is lightly golden and the jam is bubbling.

5. Cool & Serve:

  • Let the tart cool completely before slicing. This allows the jam to set.
  • Optional: Dust with powdered sugar for extra charm.

A Slice of History

The Crostata dates back to at least the 15th century. It’s considered one of the oldest desserts in Italy, with roots in both peasant kitchens and royal courts. The use of jam came from the tradition of preserving fruit after the harvest — a way to savor summer all year long.

Each Italian region has its own twist. In Sicily, orange marmalade is common. In Northern Italy, you might find it enriched with nuts or chocolate. But the core remains the same: dough, jam, love.

Why You’ll Love It (Like Every Italian Does)

  • Comforting: Just one bite feels like home.
  • Versatile: Use any jam or preserve you love — even Nutella!
  • Make-Ahead Friendly: Perfect for prepping in advance or freezing.
  • Simple but Elegant: Looks stunning, tastes even better.
  • A Labor of Love: Fun to make with family or for someone special.

Conclusion: Bake It, Share It, Love It

Whether you’re celebrating something special or just want to make your day sweeter, Crostata di Marmellata brings warmth to every table. It’s more than a dessert — it’s an Italian ritual, passed from grandmothers to grandkids, from heart to heart.

Try it once, and you’ll join the lovers of this tart all over Italy and beyond.

And remember…

“Un dolce fatto con amore si sente nel cuore.”
A sweet made with love is felt in the heart.

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Buon appetito!

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