Jam Crostata

This crostata recipe is very special because of its versatility and of how simple and delicious it is. The crust itself is tender and flavorful, and can also be filled with seasonal preserves, custards, or the fresh fruit of your choice. It also is amazingly good when topped with whipped cream and yogurt! And if you have some extra dough, you can bake it into cookies!

If your jam is too thick, add a little more liquid—water, fruit juice, or mild liquor. Add a small amount at a time and stir until you reach the desired consistency.

When I lived in Italy, the "Crostata di Marmellata" was a common bakery treat or snack that any grandmother or mother would make when you went over to your friend's house to play.

It's always a perfect morning or afternoon snack that pairs well with coffee or tea.

Add 250 g of cubed softened butter and 200 g of sugar to a bowl
Add the zest of 1 lemon
Add a pinch of salt
Stir well to combine all the ingredients
Add 2 room temperature eggs, one at a time, mixing well until each addition is fully incorporated
Sift 16 g of baking powder and 500 g of all-purpose flour over the mixture
Combine the dry ingredients with the butter and egg mixture by hand until a smooth dough is formed
Divide the dough into 2 portions and wrap each separately with cling film
Place it the refrigerator for 30m to firm
Preheat the oven to 180 °C
Unwrap a portion of dough and manipulate it on the bench to make it slightly malleable
Dust the bench and the dough with all-purpose flour. Roll it out, rotating from time to time, until it is ¼ in thick and slightly larger them your tart pan
Cut the dough to fit your tart pan, covering both the bottom and the sides
Dust the bench with flour and place the dough on it. Roll the dough on the rolling pin
Unroll the dough on the tart pan and press it firmly around the edges
Roll the rolling pin over the pan to cut off the excess hanging dough
Spread 1 cup of strawberry jam evenly over the dough
Remove the other portion of the dough from the refrigerator dust the bench and the dough with all-purpose flour and roll it out until ¼ in thick. Try to keep a rectangular shape
Cut it into 3 cm thick stripes
Top the dough with half of the stripes, leaving a space between each stripe. Cut the excess hanging dough
Cover with the remaining strips in a perpendicular manner, making a lattice pattern. Cut the excess hanging dough
Bake it for 45m until golden brown. Remove from the oven and let it cool down before unmolding
Slice and serve. The jam crostata is ready
Enjoy! Try pairing it with whipped cream or vanilla ice cream!