Crostata di Marmellata
The jam tart in every nonna's kitchen
Italian crostata di marmellata: a buttery pasta frolla crust filled with apricot jam and finished with a woven lattice.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Serves
- 10 servings
Ingredients
- 300 g 00 flour
- 150 g cold butter, cubed
- 120 g sugar
- 2 egg yolks and 1 egg
- Zest of 1 lemon and a pinch of salt
- 400 g thick apricot jam
Instructions
- 01
Make pasta frolla. Rub butter into flour and sugar, add eggs and zest and bring together fast. Do not knead.
- 02
Chill. Wrap and refrigerate at least 1 hour.
- 03
Line and fill. Roll two-thirds into a tart tin, spread the jam and level it.
- 04
Lattice and bake. Cut strips for the lattice and bake at 350°F for 35–40 minutes until sandy gold.
Larry’s rule: Cold hands, cold butter, fast work. Warm frolla turns tough and shrinks in the tin.