Crostata di Marmellata (Italian Jam Tart)

This not-too-sweet dessert with both rich buttery notes and bright fruity flavor will hit all the marks for wrapping up the end of a meal. While many crostatas are assembled as a freeform tart, this one is fitted into a pan and topped with strips of dough to form a simple lattice effect that lies on top of the jam. Brushing the dough strips and edges with an egg wash assures the crust emerges from the oven with a gorgeously golden hue.

What type of preserves and jams can I use for this crostata?

You can use almost any jam or preserve for this tart and its sweet, shortbread-like dough, but avoid any that are very liquidy or runny. Keep in mind that because the dough is very tender, wetter preserves might seep into the crust and make it soggy. The jam should be spreadable; if you are using a very thick, drier preserve, you can heat it over low and add a small amount of fruit juice or water to adjust the consistency. Cool the preserves before spreading in the crostata shell. If you prefer, you can choose seedless jam or preserves, or strain the seeds from whatever preserves you have on hand.

What is the purpose of an egg wash?

Mixing egg with a small amount of liquid and a tiny pinch of salt creates a mixture that can be used to lacquer dough before it’s baked or help adhere two pieces of dough together. Egg washes are easy to make, and versions to include part or all of the egg and varying liquids (such as egg white, only yolk only, the whole egg, cream vs. water, and more) will give you a range of finishes on your crust. 

Notes from the Food & Wine Test Kitchen

The dough is very tender (as crostata doughs tend to be), so roll it out between two sheets of parchment paper, and chill it before fitting it into the tart pan or cutting into strips for the lattice. If the dough becomes overly soft or adheres to the parchment paper, return it to the refrigerator for a few minutes until firm and easier to handle.

Make ahead

Dough can be stored well-wrapped in the refrigerator for up to two days or stored wrapped and placed in an airtight container in the freezer for up to one month. Thaw frozen dough in the refrigerator. Let stored or thawed dough rest at room temperature for about 10 minutes before rolling out.