crostata di marmellata {jam tart}

Even though I’ve written about crostate in the past, I just realized I’ve never reported on my classic crostata di marmellata. I’ve written about variations like Quince Crostata and Cherry Ricotta Crostata, but never  just plain old Crostata di Marmellata.

Which is strange. Because around these parts (by which I mean the expat community around Todi) I’m sort of known as Miss Crostata. Invite me to dinner, and I’ll bring one or two along. Come to dinner at my house, and you know what you’re getting for desert.

I started making crostate almost as soon as we restored Pergolaccio, about 18 years ago. It was an easy country kind of rustic desert, and one that would appeal to both babies and grandparents, and everyone in between.

At this point – especially if you live in Italy and double especially if you live in Umbria – you may be thinking “Crostata? Blech!” And you’d be right if you’d only had crostata bought at the local bakery. For some reason store-bought – or even bakery-bought – crostata is always disappointing. A dry-as-could-be crust with a thick topping of industrial jam. Nothing to write home about.

From the very beginning I realized that the secret to a good crostata is in fact the same thing that is the secret to so much of what is good in life: butter. Lots of excellent, good quality butter. Not margarine (which is what they use in bakeries out here) and not even oil. But the imported, rich butter that makes life worth living.

And the topping? Home made jam if possible. And if you can’t find that, then a jar of organic, fruit-filled jam will do just fine.

I’ve played around with the crust recipe over the years. You can find my basic crust here. But this summer I’ve begun substituting a half cup of whole wheat flour in for  some of the white to great success. It makes the crust even crispier and gives it a slightly nutty edge.

This is a great ‘pie’ to make if you’re scared of pies, as my sister Jodi is. The dough takes about 4 minutes to mix up with your hands. Once it pulls together there is no frightening rolling out involved. Just press the dough into a tart pan and it’s done. (You can do it Jodi, I know you can. Just have one of these first to build up your courage)

We had friends for lunch yesterday and I happened to have a jar of home made cherry jam from our friend Paolo, who had taken off two days from running his organic farm up in Tuscany to visit us. I added some chopped toasted hazelnuts on top just for fun and crunch. Feel free to play around. Any jam will do, and I’ve used almonds, pistachios and walnuts too.

And just so you know, people are REALLY impressed by this crostata. So, if you want points the next time you go to someone’s house for dinner, bring this tart. You’re sure to be invited back.


Crostata di Marmellata – {Jam Tart}

Preheat oven to 180C/350F

Crust: *
1 cup all purpose flour
1/2 cup whole wheat flour
7 tablespoons butter (125 grams) softened
2 egg yolks, room temp
1/2 cup sugar
pinch salt

Put flour in in big bowl, and make well in center. Add butter, yolks, sugar and salt to well. Mix the wet ingredients with your fingers, then slowly start mixing in the flour. Just use your hand, and eventually the heel of your hand to mush it all together until it forms a ball. This only takes a few minutes.

Let the dough rest for ten minutes, then push it out into a parchment-lined tart pan with removable rim. Don’t try to roll it out, just spread it out to the edges with the palm of your hand, to form an even crust.

At this point the crust is ready for any jam filling.

Filling and baking:

Empty out an entire jar (about 1 cup) of jam into the unbaked crust. Spread out with the back of a spoon. Top with a 1/3 cup chopped nuts if desired. Place on middle rack of oven and bake for about 25 minutes.

Let cool completely before serving.

*One word about the crust. I’ve been making this for a long time now. So I think I’ve got it down pat. After I made this particular crostata my friend Jane tasted it and said that hers never turned out as good. Well. There’s a reason. Jane is very much into healthy eating, and so always tries to cut down on butter and sugar in all recipes. Which she had been doing. Advice: just follow the recipe. It’s desert. Butter and sugar are the main ingredients.