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Crostata di Marmellata

Serves 4 to 6 Dessert vegetarian, Desserts

Crostata di Marmellata

Crostata di Marmellata is a staple in Italian kitchens, a simple yet beloved dessert that graces tables from the countryside of Tuscany to the bustling streets of Rome. It's a dish that finds its place at any time — a sweet end to a casual lunch or the perfect accompaniment to afternoon tea. Passed down through generations, this home-style crostata represents the unpretentious charm of Italian home cooking.

The buttery crust, tender yet firm, cradles a generous layer of apricot jam, its sweetness balanced by a hint of tartness. As you cut into the crostata, it offers just the right amount of resistance before yielding to the silky jam. With each bite, the flavors meld, creating a delightful harmony that lingers on the palate.

Ingredients

  • 300 g00 flour
  • 150 gunsalted butter
  • 100 ggranulated sugar
  • 1egg
  • 400 gapricot jam

Method

  1. Begin by allowing 150 g of unsalted butter to soften at room temperature. This will make it easier to incorporate into the dough, ensuring a smooth and even texture. At the same time, bring 1 egg to room temperature, which helps it blend more uniformly with the other ingredients.
  2. In a large mixing bowl, combine 300 g of 00 flour and 100 g of granulated sugar. Add the softened butter and use your fingertips to rub the butter into the flour and sugar mixture. Continue until the mixture resembles coarse breadcrumbs, which is crucial for the tender crumb of the crostata.
  3. Create a well in the center of the flour mixture and add the room-temperature egg. Using a fork, gently mix the egg into the flour until a dough begins to form. Once the dough starts to come together, use your hands to knead it gently into a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up, which will make it easier to roll out.
  4. Preheat your oven to 180°C (350°F). Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough to a thickness of about 5 mm, ensuring it is even throughout. Carefully transfer the rolled dough into a 23 cm tart pan, pressing it gently into the edges and trimming any excess dough.
  5. Spread 400 g of apricot jam evenly over the base of the dough in the tart pan. Ensure the jam is distributed uniformly to avoid any uneven cooking or soggy spots. If desired, use any leftover dough to create lattice strips to place over the jam for a traditional look.
  6. Place the tart pan in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown and the jam is bubbling slightly. The golden color of the crust is a key indicator that the crostata is perfectly baked.
  7. Remove the crostata from the oven and allow it to cool in the pan for about 10 minutes. This resting time helps the jam set slightly, making it easier to slice. Serve the crostata at room temperature, allowing the flavors to meld beautifully.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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