This post may contain affiliate links, please see the privacy policy for details.
Buttery shortcrust, glossy strawberry jam and a tidy lattice make crostata di marmellata look bakery-level while staying straightforward for newbie bakers. Classic pasta frolla, or Italian sweet shortcrust pastry, bakes up tender and short, so each slice holds with clean edges and a gentle bite. The jam cooks down to a jewel-like layer that tastes bright, not too sweet. You’ll get golden color, a crisp edge and a soft crumb that so good. It’s a timeless tart that’s perfect for showcasing fruit preserves year round and you only need seven ingredients to make this tasty Italian dessert.
A rustic crostata wraps buttery pastry around sweet strawberry jam. It bakes golden with a tender crumb and a tidy lattice that slices cleanly and easily.
You might also like to try my Italian rice pie, Italian ricotta pie, raspberry jam and buttercream sandwich cookies, and chocolate caramel tart.
Why You’ll Love It
Foolproof dough: Pasta frolla mixes fast, rolls clean and bakes tender.
Showstopper look: A simple lattice offers fancy bakery vibes.
Balanced flavor: Buttery crust meets bright, fruity strawberry jam.
Make it your own: Swap the jam or add a little citrus zest to play with flavor.
Strawberry Crostata Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Flour: Pastry flour or all-purpose flour forms the tender, short pastry structure.
Baking powder: Adds a light lift so the crust isn’t dense.
Granulated sugar: Sweetens the dough and helps browning.
Butter: Salted or unsalted butter cuts into the flour for flake and rich flavor. Don’t use room temperature butter here. It should be slightly softened but still cold (a consistency known as “in pomata” in Italian).
Eggs: Bind the dough so it rolls and slices cleanly.
Vanilla extract: Rounds out the pastry with warm aroma.
Strawberry jam: Gives a glossy, fruity filling that sets as it cools. Use store bought jam or homemade jam.
How to Make Crostata di Marmellata
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix dry: Whisk flour, baking powder and sugar in a large bowl.
Cut in butter: Work in cold butter with a pastry cutter until the mixture resembles coarse meal.
Bring together: Add eggs and vanilla, then gather into a soft dough.
Chill: Wrap and refrigerate crostata dough so it firms and relaxes.
Roll and line: Roll it out and press dough into a tart pan or pie dish and trim.
Lattice: Reroll scraps of excess dough, cut strips and arrange a basket weave on top.
Fill: Spread strawberry jam evenly in the shell.
Bake: Bake in a preheated oven until the crust is golden brown and fragrant.
Cool: Cool in the pan until the jam sets.
Substitutions and Variations
Gluten-free option: Use a quality gluten-free 1:1 baking flour for the dough; chill well and handle gently.
Jam swaps: Try apricot jam, cherry jam, raspberry jam, peach jam or blueberry jam for a new spin. Store bought good jam or homemade jam is fine. Orange marmalade is another option.
Citrus lift: Add fine lemon zest to the dough for extra brightness.
Sugar style: Use superfine sugar for a smoother dough texture.
Serving Suggestions
Appetizers: Begin your meal with antipasto skewers or an antipasto salad.
Main dish: Serve lasagna alla Bolognese with air fryer garlic bread.
Dessert: Finish with a slice of delicious crostata with vanilla ice cream or whipped cream. You may also enjoy a glass of homemade limoncello with your slice.
How to Store Italian Jam Tart
Store: Cover leftover crostata di marmellata with plastic wrap and keep at room temperature for 2 days, or refrigerate up to 5 days if you prefer. If refrigerating, the crust will soften a bit.
Freeze: Wrap the whole tart or slices tightly in plastic, then foil, for up to 3 months.
Thaw: Leave wrapped at room temperature until the crust softens and the jam relaxes.
Reheat: Warm on a sheet pan at 300°F until the crust refreshes and the jam loosens slightly.
Top Tips
Keep it cold: Start with cold butter and chill the dough so the crumb stays short.
Light handling: Mix just to combine to avoid a tough crust and achieve the crumbly texture pasta frolla is known for.
Even thickness: Roll the dough uniformly so it bakes and browns evenly.
Clean cuts: Let it cool fully so the jam sets instead of seeping out when slicing.
Neat lattice: Chill the strips briefly so they lift and lay without stretching.
Crostata di Marmellata FAQs
Use properly chilled butter and avoid overworking the dough so the fat stays in tiny pieces.
Warm dough stretches, then snaps back in the oven. Chill the strips before laying them over the tart.
Roll to an even thickness and don’t overload the filling; an even layer sets more reliably.
Shield the rim with a loose ring of foil once it reaches the color you like.
Strawberry Crostata Recipe
Crostata
Equipment
- Tart Pan 10-Inch
- Pastry Cutter Optional
Ingredients
- 2 ⅔ Cups pastry flour, or all purpose flour, 14 Ounces, 400g
- 2 Teaspoons baking powder
- ½ Cup granulated sugar, 3 ½ Ounces, 100g
- 1 Stick butter, chilled but slightly softened, ½ Cup, 115g
- 2 eggs, large
- 1 Teaspoon vanilla extract
- 2 Cups strawberry jam, 16 Ounces, 660g
Instructions
Make Pasta Frolla (Sweet Shortcrust Pastry)
- In a large mixing bowl, whisk the flour, baking powder and sugar together.
- Make a small well in the center and add the (still cold but slightly softened) butter, eggs and vanilla extract.
- Use a fork or a pastry cutter to cut the wet ingredients into the dry ones. You’ll get a type of shaggy dough.
- Use your hands to ball the dough together. This doesn’t need to be perfect, you just want the dough to come together.
Chill Dough
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Once the dough has chilled, preheat your oven to 350°F.
Line Tart Pan with Pastry
- Roll the dough on a clean, floured surface until it is about ¼ inch thick.
- Fit the dough into your tart pan and lightly press it into the bottom and up the sides of the pan.
- Trim any excess dough with a sharp knife.
- Re-roll the leftover pie crust and cut into 1-inch strips.
Add Jam Layer
- Fill the tart shell with an even layer of strawberry jam.
Make Crisscross Topping
- Use the pastry strips to make a crisscross or basket weave over the top of the tart.
- Trim any excess dough and press the edges of the pastry strips into the sides of the tart to adhere them.
Bake, Cool and Enjoy
- Bake in the preheated oven for 30 minutes.
- The crust will be flaky and golden brown in color.
- Cool the strawberry crostata in the pan to room temperature before slicing and serving.
Notes
Light handling: Mix just to combine to avoid a tough crust and achieve the crumbly texture pasta frolla is known for.
Even thickness: Roll the dough uniformly so it bakes and browns evenly.
Clean cuts: Let it cool fully so the jam sets instead of seeping out when slicing.
Neat lattice: Chill the strips briefly so they lift and lay without stretching.
Nutrition
A well-made crostata di marmellata proves how far simple ingredients can go. Tender pasta frolla gives clean edges and gentle bite, while strawberry jam bakes glossy and bright. The lattice adds polish without complexity, and the crumb stays short rather than heavy. Let it cool so the filling sets, then enjoy precise slices that show the pattern. Once you’ve tried this method, you can rotate jams and keep the same reliable dough all year. An absolutely delicious dessert you’ll crave often.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
