Jam Tart / Crostata di Marmellata

Company coming? Let them eat crostata (jam tart)! The dough is easily made by hand or in a food processor. Just remember a few things; measure the flour correctly by lightly sprinkling it into a one cup dry measure such as metal or plastic, and use really cold butter to achieve a flaky crust.

Makes One 9 x 1 inch tart in removable tart shell pan


  • 1/2 cup sliced almonds
  • 1 1/4 cups unbleached all purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup superfine sugar
  • 1 teaspoon almond sugar powder (optional) or 1/2 teaspoon almond extract
  • Grated zest of one lemon
  • 7 tablespoons unsalted butter, frozen
  • 1 egg plusyolk, lightly beaten
  • 2 cups favorite jam
  • Ingredients


  1. Preheat oven to 400°F.
  2. Whirl the almonds in a food processor until they are a fine consistency but leave a little texture.
  3. Add the unbleached flour, salt, sugar, almond sugar powder and zest to the bowl of the processor and whirl until blended. Add the butter and pulse several times; add the egg and yolk gradually through the fed tube until a ball of dough begins to form.
  4. Gather up dough; pat into a disk; cover and refrigerate until cold but not hard, about 40 minutes.
  5. Using 2/3 of the dough, roll it out between flour-dusted parchment paper to fit the tart pan. Trim off excess dough.
  6. Roll out the remaining dough and cut into 1/2-inch wide lattice strips for the top of the tart.
  7. Set aside ona tray in the refrigerator.
  8. Fill the shell with the jam and lay the lattice strips over the top in a crisscross pattern or pattern of your choice.
  9. Place the tart on a rimmed baking sheet and bake it about 40 minutes or until the crust is golden brown. Cool completely before cutting into wedges.

This recipe was featured on Season 20 - Episode 2004.

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Tom Hampton

I just saw this on TV, and it is so dang purty.

Nancy Torok

I MUST make this! What a nice combination of flavors.


I made the Jam Tart. Came out like yours in the television… Perfect!!! thanks…


I first had a jam crostata in Puglia. Today I took this, made with homemade rhubarb jam to my knitting group. It was wonderful. I have tried various recipes. I like this the best.

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