Tuscany Dessert
Crostata
Make crostata with buttery shortcrust pastry, fruit jam, lemon zest, and a rustic lattice top.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Serves
- 8
- Level
- Easy
Instructions
- Rub cold butter into the flour, sugar, lemon zest, and salt until the mixture looks sandy.
- Add the egg and yolk, then mix only until the dough comes together.
- Flatten the dough, wrap it, and chill for 30 minutes so it rolls cleanly.
- Roll most of the dough into a tart pan, pressing it into the corners without stretching.
- Spread the jam in an even layer, leaving a small border at the edge.
- Cut the remaining dough into strips and lay them in a simple lattice over the jam.
- Bake until the crust is golden and the jam bubbles gently, then cool before slicing.
This crostata recipe makes an Italian jam tart with tender shortcrust, fruit jam, lemon zest, and a simple lattice. Crostata di marmellata is rustic by design, but chilling the dough helps the Italian lattice tart bake cleanly.
Why This Crostata Recipe Works
Crostata is homey by design. A slightly uneven lattice is part of its charm, as long as the crust is tender.
Key Tips
- Keep the butter cold and stop mixing as soon as the pastry comes together.
- Use a thick jam so the Italian jam tart slices neatly.
- Chill the lattice before baking if the kitchen is warm; crostata di marmellata should hold its shape.
Variations and Serving Ideas
The same technique helps when you want Italian jam tart, crostata di marmellata, and Italian lattice tart. Keep the character of Crostata in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Tuscany Dessert bakingjamtartmake-ahead
