Uncle Larry Adventures

Italian Classics · Emilia-Romagna

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Crostata di Marmellata

Italian crostata di marmellata: a buttery pasta frolla crust filled with apricot jam and finished with a woven lattice.

Crostata di Marmellata

The jam tart in every nonna's kitchen

Italian breakfast of espresso, pastry and frittata on a dark table

The short version

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

  1. 01

    Make pasta frolla. Rub butter into flour and sugar, add eggs and zest and bring together fast. Do not knead.

  2. 02

    Chill. Wrap and refrigerate at least 1 hour.

  3. 03

    Line and fill. Roll two-thirds into a tart tin, spread the jam and level it.

  4. 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.

Nutrition (estimated, per serving)

Serving
1 serving (about 110 g)
Calories
403 calories
Protein
5 g
Carbs
54 g
Fat
19 g
Saturated fat
11 g
Fibre
1 g
Sugar
34 g
Sodium
115 mg
Cholesterol
94 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/crostata-di-marmellata).

Before you cook

What to know about Crostata di Marmellata

What it is

Crostata di Marmellata is a breakfast recipe rooted in the pasta and slow-cooked traditions of Emilia-Romagna. This version makes 10 servings in 1 hr 10 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: make pasta frolla, then chill, then line and fill. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 300 g 00 flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 150 g cold butter, cubed — builds the savory foundation and carries flavor through the dish.
  • 120 g sugar — supports the dish's balance, texture and regional character.
  • 2 egg yolks and 1 egg — adds richness and helps bind or set the finished dish.

Smart substitutions

Bread flour can stand in for 00 flour in a home oven. Expect a slightly chewier crust and adjust water only if the dough feels unusually dry.

Make ahead and leftovers

Prepare and measure the ingredients ahead, then cook close to serving for the best texture.

What to serve with it

  • Serve hot with coffee and fresh fruit.
  • Round it out with bread or a simple salad for brunch.

Larry’s why

Why temperature matters more than the recipe here

Dairy and eggs are unforgiving. Cold cream whips higher, warm mascarpone splits, and gelatin sets only within a narrow window. Let ingredients come to the temperature the recipe calls for before you start, and half the ways this dish can fail disappear.

Larry’s rule: Read the temperatures, then start.

More questions Larry gets asked →

Questions Larry gets asked

How long does crostata di marmellata take to make?
About 1 hr 10 min start to finish — roughly 30 min of prep and 40 min of cooking. That yields 10 servings.
What do you need to make crostata di marmellata?
6 ingredients, starting with 300 g 00 flour, 150 g cold butter, cubed, 120 g sugar. The full list with quantities is on this page.
How do you start crostata di marmellata?
Make pasta frolla: Rub butter into flour and sugar, add eggs and zest and bring together fast. Do not knead.
How do you know when crostata di marmellata is done?
Lattice and bake. Cut strips for the lattice and bake at 350°F for 35–40 minutes until sandy gold.
What is the most common mistake with crostata di marmellata?
Cold hands, cold butter, fast work. Warm frolla turns tough and shrinks in the tin.
Can you make crostata di marmellata ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a breakfast that reheats well.

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Quick answer

How do you make risotto creamy without it turning gluey?

Use carnaroli or arborio rice, toast it in butter, then add HOT stock one ladle at a time, stirring often, for 16 to 18 minutes. Finish off the heat with cold butter and parmesan (the mantecatura). Gluey risotto comes from cold stock, too much stirring, or overcooking past al dente.

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