Italian Crostata di Marmellata
Crostata di marmellata is a cozy, timeless Italian dessert made with pasta frolla, a buttery shortcrust pastry, and filled with your favorite jam, usually apricot, cherry, or plum. It bakes up golden, crumbly, and just perfect with a caffè in the afternoon.
What I love most of this crostata di marmellata is how rustic and forgiving it is. Every Italian family has their own twist: some add lemon zest to the dough, others use homemade preserves.
It’s the kind of dessert you make when you want something homemade but don’t want to fuss too much. And it tastes like home, sunny mornings, little spoons clinking on espresso cups, and someone asking, Ne vuoi ancora una fetta?
Crostata di Marmellata Recipe With Photos
Combine the flour, confectioner’s sugar, and salt in a food processor. Add the butter and pulse just until the mixture looks sandy and crumbly, don’t worry if a few larger bits remain.
Add the egg, vanilla, and cold water. Pulse a few more times, just until the dough starts to clump together. Stop as soon as it forms a soft dough, you don’t want to overmix.
Transfer the dough to a lightly floured surface, gently shape it into a ball, and wrap it in plastic. Let it chill in the fridge for about 30 minutes so it’s easier to handle.
While the dough is resting, preheat your oven to 175°C (350°F), and lightly butter a 9-inch tart pan.
Take the dough out of the fridge and cut off about one-third to use for the top. Roll out the remaining dough into a circle that’s slightly larger than your tart pan.
Carefully lift the dough and ease it into the pan, pressing gently along the base and sides. Trim the edges if needed.
Spoon the jam onto the crust and spread it evenly all the way to the edges. For this crostata di marmellata I used apricot jam, but really, any favorite jam will work beautifully.
Roll out the reserved dough and cut it into strips for the top. Lay them over the jam in a crisscross or simple rustic pattern, no need for perfection. If you have extra dough, feel free to use little cookie cutters to decorate the top.
Add a splash of water to the jam jar, stir it up, and use that mixture to brush over the top strips. It gives a nice bit of shine once baked.
Bake the crostata in the center of the oven for 35 to 40 minutes, or until the crust is golden and the jam is bubbling gently. Your kitchen will smell amazing.
Once it’s out of the oven, let the crostata cool in the pan on a wire rack until it’s just slightly warm.
Then gently lift it out of the pan and let it cool completely on the rack. I usually flip it first into a serving plate (with the top touching the plate), then place the rack again on top (which is the bottom of the crostata) and flip it again, carefully.
Slice your crostata di marmellata and enjoy it for breakfast, dessert, or a cozy afternoon snack with coffee or tea.
I’m sure you’ll love this one because it’s a simple, feel-good treat that’s easy to make your own. Give it a try and let me know how it goes!
Little Baking Secrets & Notes
- If the dough cracks while rolling or pressing it into the pan, just press it back together with your fingers, no big deal at all. This dough is very forgiving.
- Be gentle when handling the crostata after baking. The crust is tender and crumbly while warm, and it can fall apart if you move it too soon.
- For cleaner slices, it’s best to let the crostata di marmellata cool down completely before cutting. Trust me, it’s worth the wait.
- Don’t worry about making a perfect lattice, rustic is part of the charm, and it always looks beautiful once baked.
- If your jam is very thick, you can warm it slightly or stir in a spoonful of water to make it easier to spread.
- You can prep the dough a day in advance and keep it in the fridge. Just let it sit at room temp for a few minutes before rolling.
Storage & Serving Tips
Once completely cooled, you can store this crostata di marmellata at room temperature for up to 2 days, lightly covered with foil or a clean kitchen towel.
For longer storage, keep it in an airtight container in the fridge, it stays fresh for about 4–5 days. Let it come back to room temp before serving.
You can also freeze slices individually, wrapped in parchment and sealed in a freezer bag. Just thaw on the counter when you’re ready to enjoy.
I love bringing this crostata to potlucks or gatherings because it’s easy to make ahead, doesn’t need refrigeration, and travels beautifully in the pan.
It pairs wonderfully with coffee, tea, or a scoop of vanilla gelato if you want to dress it up for dessert.
More Italian Desserts
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Crostata di Marmellata
Ingredients
- 2 ½ cups apricot jam (or your favorite type of jam)
- 2 cups all-purpose flour
- ¼ cup confectioner’s sugar
- 8 Tbsp unsalted butter
- 1 medium egg
- ½ tsp vanilla extract
- pinch of salt
- 2 Tbsp cold water
Instructions
- Combine flour, confectioner’s sugar, and salt in a food processor. Add the butter and pulse until the mixture looks like coarse crumbs.
- Add the egg, vanilla, and cold water. Pulse just until the dough comes together—don’t overmix.
- Transfer the dough to a floured surface and shape it into a ball. Wrap it in plastic and chill for 30 minutes.
- Preheat the oven to 175°C (350°F). Lightly butter a 9-inch tart pan.
- Roll out two-thirds of the dough and use it to line the tart pan.
- Spread the jam evenly over the base.
- Roll out the remaining dough and cut strips for the top. Arrange them in a lattice pattern (or decorate as you like).
- Add a splash of water to the jam jar, mix, and use it to lightly brush the top of the crostata.
- Bake for 35–40 minutes, or until golden.
- Remove from the oven and let it cool in the pan on a wire rack until almost completely cooled.
- Carefully remove the crostata from the pan and place it directly on the rack to finish cooling.
- Slice and serve for breakfast, dessert, or a sweet little snack.
Tips & Notes
- Don’t overwork the dough—pulse just until it comes together.
- If the dough feels too soft when rolling, pop it back in the fridge for 10 minutes.
- Use parchment under the tart pan if you’re worried about spills in the oven.
- No lattice? Just lay the strips casually or cut out little shapes with cookie cutters.
- A bit of jam mixed with water makes an easy glaze to brush on top for shine.
