Crostata di marmellata (Italian jam tart)
Buttery, lemon scented pasta frolla with a thick layer of apricot jam and a lattice top. The classic Italian tea time tart.
- Time1 hr 40
- LevelEasy
- Costabout £0.42 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the flour, sugar, salt and butter in a bowl. Rub together with your fingertips until like fine crumbs.
- 2
Add the egg, egg yolk and lemon zest and mix with a fork, then your hands, until a soft dough forms. Do not overwork it. Flatten into a disc, wrap and chill for 45 minutes.
45 min - 3
Heat the oven to 180°C (160°C fan). Roll out two thirds of the dough on a floured surface to about 5 mm thick and line a 24 cm loose bottomed tart tin, pressing into the corners. Trim the edge.
- 4
Prick the base with a fork and spread over the jam in an even layer.
- 5
Roll out the remaining dough, cut into strips about 2 cm wide and lay them over the jam in a lattice pattern. Press the ends into the edge and trim. Brush the pastry with beaten egg.
- 6
Bake for 35 minutes, until the pastry is golden and the jam bubbles.
35 min - 7
Cool in the tin for 20 minutes before removing. Serve warm or at room temperature. It keeps well for 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
