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Italian Jam Crostata Recipe

Italian Jam Crostata
Difficulty: Easy | Total Time: | Makes: 1 (10-inch) tart, about 12 servings

A layer of your favorite preserves, a sprinkling of sliced almonds, and buttery shortbread combine to create an effortless tart.

Game plan: Use whatever jam you prefer in this recipe; we’ve tried it with apricot and peach-raspberry jam with much success.

INGREDIENTS
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/4 teaspoon fine salt
  • 1 1/2 cups all-purpose flour, plus more as needed
  • 1/3 cup jam
  • 1/3 cup sliced almonds
INSTRUCTIONS
  1. Heat the oven to 350°F and arrange a rack in the middle. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until very light and fluffy, about 3 minutes. Add the vanilla extract, almond extract, and salt and mix just until smooth. Scrape down the bowl, add the measured flour, and mix on low speed until the dough just comes together.
  2. Remove 1/2 cup of the dough and, using lightly floured fingertips, press it to 1/2- to 1/4-inch flat on a small plate. Cover with plastic wrap and place in the freezer. Press the remaining dough (with lightly floured fingertips) evenly into the bottom of a 10-inch springform pan.
  3. Spread the jam over the dough, leaving a 1-inch border. Remove the remaining dough from the freezer and crumble it evenly over the jam. Sprinkle the almonds evenly over the top.
  4. Bake until light golden brown, about 50 minutes. Allow to cool to room temperature before removing the pan sides. With a sharp knife, cut the crostata into 12 wedges and serve.
    Write a review | 4 Reviews
  • Italian Jam Crostata Recipe
    5

    I've made this several times, using a full cup (approximately 12oz.) of jam, my favorite (for this recipe) being seedless blackberry. It's absolutely delicious an hour or so out of the oven, but it's still a yummy breakfast or coffee break treat. I made it for a bake sale, too, selling with a $14 price tag.

  • Italian Jam Crostata Recipe
    5

    I just made this with some Fig Vanilla Port preserves I made earlier this summer. And then I died, because it was so. freakin. good. And EASY.

  • Italian Jam Crostata Recipe
    4

    I have made this a couple of times now, and I really like it! It's very easy, takes just a couple of minutes to put together, uses up my old jars of jam, and is very tasty and pretty. Like jmspdx, I think it needs more jam, so I've used a full cup each time and I'm happy with the change. Because my springform pan is old and doesn't hold a seal, I put my springform on a second pan in the oven so butter and jam juice don't leak all over the bottom of the oven. This one's a keeper, however, and a friend who I took it to today asked for the recipe.

  • Italian Jam Crostata Recipe
    3

    This was very easy and pretty good, but the jam doesn't come through at all. The only flavor you really get from this is almond. I would at least double the amount of jam next time. I have a similar crostata recipe that calls for a full cup, and I really think that amount works better.

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