Crostata
Crostata is a type of jam tart that is frequently seen on Italian breakfast tables, for snacks, in bakeries and more. This beloved recipe is most often made with jam, but other fillings, like chocolate or Nutella are also commonplace.
Crostata has to be one of the most iconic Italian pastries.
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If I had to name one thing that is almost guaranteed to be on every breakfast buffet, or table, at hotels, agriturismi and B & B’s across Italy, I would say it would have to be crostata di marmellata.
If you saw my recent post about Urbino Resort (Tenuta Santi Giacomo e Fillipo), you’ll spot this Italian pastry on their breakfast buffet, too.
It seems that Romans never used to place much importance on the breakfast meal. Maybe that explains why most Italians start their day with just a coffee and pastry.
However, Italians understand that tourists from other countries enjoy everything from cereal, eggs, and fruit to cured meats and cheeses, so these are often offered at breakfasts in hotels and other accommodations.
Check out another Italian breakfast treat: maritozzi
What is a Crostata?
An Italian crostata is simply a jam tart, and in some cases has a different filling, like Nutella, or ricotta and cherry, as is popular in Rome.
What Does a Crostata Look Like?
As you can see from all the pictures on this page, crostate (crostate is plural in Italian) come in different shapes, can be very rustic or more refined. They come with thick pastry, or thin, are always baked in a pan, and will have a bottom crust and usually a lattice top. They are most often filled with jam, and are called crostata di marmellata. Other forms of crostate exist, such as crostata di frutta, which would be a fruit tart.
One thing you may notice about a crostata’s lattice top, it’s not made in the traditional American basketweave fashion, like I did on this rhubarb pie.
It’s actually much easier to make the Italian version! Just lay the strips in one direction and put the next on top, there’s no weaving required.
How to Make a Crostata?
Making this classic Italian creation isn’t difficult, especially with this easy Italian crostata recipe with step by step directions. After making the pastry for the base, fill the tart with jam, or your filling of choice, then add strips of pastry to the top of the filling, and bake! See two of my favorite jams in the notes below.
The Difference Between an Italian Crostata and an American Crostata
There are a few differences between an Italian and an American crostata including that the Italian pastry is baked in a tart pan, whereas the US version is shaped and baked on a sheet pan. Italian style favors jam and Nutella fillings for the most part, whereas American crostate normally use fresh fruit or savory ingredients.
Crostata Recipe (Italian)
From a family recipe Serves 12
FULL PRINTABLE RECIPE
Ingredients
- flour
- salt
- butter
- egg
- sugar
- jam, or other filling
Special equipment: 9″ tart pan, pastry brush
Directions
Oven temperature 350°F (180°C)
Make the Tart Crust
Cut the butter into the flour with two knives until small pieces are formed, then use your fingers to rub them in. Or you can roughly follow the directions to make this pie pastry, adding the egg yolk instead of water.
Stir in the sugar, then add the egg yolk and mix until a dough forms and place on a floured workspace.
Form into a ball, then roll about two thirds of the dough into a circle to line the tart pan.
Gently press the dough into the tart pan and trim the edge. Prick the bottom of the pastry with a fork.
Fill and decorate the Crostata
Pour or spoon the jam or filling into the prepared tart shell.
Roll the remaining dough into a circle the size of the tart pan. Then cut into strips.
Add strips in one direction spaced apart.
Next add another layer of strips on top, either at 90 degrees or at a lesser angle to create a diamond pattern.
Brush with the egg white and bake for about 30 minutes or until golden brown.
Allow to cool completely before slicing.
If you have a tart pan with removable side and bottom, you can take it out to cut it, or else slice the pastry in the regular pan.
Cut into wedges, slices or squares.
Serve with tea or coffee for a delicious Italian treat!
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Crostata
Special Equipment
Ingredients
- 2 cups flour
- pinch salt (omit if using salted butter)
- ⅔ cup butter unsalted (10.5 tablespoons)
- 1 egg yolk
- ¼ cup sugar (if using cups, add 1 teaspoon sugar)
- 1 egg white
- 1 cup apricot jam or other jam, or filling of choice (see notes)
Instructions
- Oven temperature 350°F (180°C)
Make the Pastry
- Cut the butter into the flour with two knives until small pieces are formed, then use your fingers to rub them in. Lift the mixture as you work to incorporate air. When there are no more pieces of butter, stir in the flour. (See notes) Or you can roughly follow the directions to make this pie pastry, adding the egg yolk instead of water.
- Stir in the sugar, then add the egg yolk and mix until a dough forms and place on a floured workspace.
- Form into a ball, then roll about two thirds of the dough into a circle to line the tart pan.
- Gently press the dough into the tart pan and trim the edge. Prick the bottom of the pastry with a fork.
Fill and decorate the Crostata
- Pour or spoon the jam or filling into the prepared tart shell.
- Roll the remaining dough into a circle the size of the tart pan. Then cut into strips.
- Add strips in one direction spaced apart. Next add another layer of strips on top, either at 90 degrees or at a lesser angle to create a diamond pattern.
- Brush with the egg white and bake for about 30 minutes, or until pastry is golden brown.
- Allow to cool completely before slicing. Dust with some powdered sugar for a fancier presentation.
Notes
- ALTERNATE DIRECTIONS FOR THE PASTRY: you can roughly follow the directions to make this pie pastry, adding the egg yolk instead of water.
- FREEZING: crostata freezes beautifully. Wrap in freezer paper or wax paper then place in a freezer bag or container and keep frozen for up to a month.
- MY RECOMMENDED JAMS (IF NOT HOMEMADE) D’Arbo Apricot Jam (made in Austria and is insanely flavorful!) Sour Cherry Jam (another super tasty jam.)
Made this with apricot jam and it’s just like the one I loved in Italy! So happy you posted this recipe, thanks so much!
Could I use the crust recipe with a rhubarb panna cotta?
Yes! Just blind bake it first.
Growing up in Italy this used to be my Sunday treat and lunch was always exquisite. I lived for Sundays. My favorite was always the apricot crostata. When I moved to the States 60 years ago it was a food wilderness for me. From spaghetti cooked in Campbell tomato soup and Boloney sandwiches, etc. Over the decades culinary things have come a long way. here.
Your recipes are excellent and they definitely bring back the taste of home. Also your Zucchini flowers recipe is right on the spot. Thank you for keeping the old Italian recipes alive. I’m very grateful for all your hard work.
Can’t wait to try it, it looks incredible!!
Let me know what you think, Tammy!
Your crostata is absolute perfection, Christina. Complimenti!
Grazie mille, Frank!!
Jam tarts are the best! The simplicity is just perfect, and yours is so beautiful!
Thanks so much, David!
I am confused. While reading the recipe, nowhere in the text does it mention using the 60g sugar. I followed the link to the other pie crust recipe and it only uses 2 tsp of sugar to make a sweet crust (way less than 1/4 cup). Is the 1/4 cup of sugar powdered sugar used for dusting or is it regular sugar added to the flour when cutting in the butter?
Hi Bradley, sorry about missing the addition of the sugar, it’s fixed now. Regarding the amount of sugar, 2 tsp is a slightly sweet crust, but the Italian pastry has more sugar, so yes it goes into the flour and butter mixture before adding the yolk. Let me know how you like the crostata!
I have not made this yet, but look forward to doing so. Yes, crostata was on the breakfast menu everywhere I stayed in Italy. I was completely addicted as it is over the top delicious. I visited many italian bakeries back in Canada and couldn’t find it anywhere. I’ve made many versions in hopes of duplicating my Italian memory, and will be making this one very soon. Thank you for sharing, Christina!
I’m happy to hear it, Kathy! You’ll be delighted as it’s one of those recipes that DOES taste the same as it does overseas (sometimes, there’s no re-creating it.) Try the D’Arbo apricot jam if you can find it! It’s incredible any way you use it.