A Jam Filled Crostata Italian Pie makes a delicious dessert, fast and easy to make, this delicate flaky crust is filled with your choice of Jam, either store-bought or Homemade.
When it comes to dessert I have to admit I do prefer my tried and true North American desserts, although a few Italian ones do slip through, like a Crostata, and to tell the truth after all these years, maybe more then just a few.
But my favourites will always be one of the most popular and delicious – Tiramisu,. Or a Mille Foglie, this is one of my all time favourites. So amazing, when filled with chocolate and a lightly sweetened fresh cream filling.
Crostata
And of course the ever so popular Crostata, or Italian Pie, whenever you go into a bakery, grocery store or visit a friend or relative there is always a Jam Filled Crostata in sight.
Everyone has their own homemade recipe, from the wonderful Pasta Frolla (pie dough) to either store bought or Homemade Jam.
It is a quick and easy dessert or a delicious accompaniment to a hot cup of tea or coffee.
Instead of the usual fresh fruit filling, in Italy a crostata is usually lined with Homemade Jam or of course the ever popular Nutella.
My mother-in-law would make hers with either apricot or plum jam made from her backyard fruit trees.
Of course not everyone is lucky enough to have fruit trees so a good store- bought jam is a great alternative. Just choose your favourite jam and trust me on this, you will love this Crostata Italian Pie.
This makes the perfect Easy Summertime Dessert Recipe just use some Summertime Jam. So let’s make a crostata . Enjoy!
Jam Filled Crostata Italian Pie
Crostata (Italian tart)
Ingredients
CROSTATA DOUGH
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 egg
- 1 egg yolk
- 1/2 cup + 2 tablespoons butter softened
TOPPING
- 3/4 cup jam
Instructions
- In a large bowl,gently whisk together flour,sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces.Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter). Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Transfer to an ungreased pie plate, I used a 8" pie dish (22 centimeters). Trim the dish of any extra dough. Fill the pastry shell with the jam*, then with the extra dough make strips to create a lattice finish. Bake in pre heated oven at 350° (180°) for 30-35 minutes. Until golden. ( With any extra dough, I made squares and I placed 1 teaspoon of jam in the middle, folded it over, pinched the sides closed and baked in the oven for about 20 minutes at 350° (180°)). Enjoy.
- *Any type of jam can be used, but I find raspberry, blueberry, apricot, peach or a wild fruit mixture work the best.
Nutrition
Jasmine says
Where it says 1/2cup + 2tbs butter softened what does it mean by 1/2cup??
Rosemary says
Hi Jasmine, it means 1/2 cup of butter + 2 tablespoons or 141 grams. Hope that helps.
Bridget says
This is my kids new favorite dessert! I had to add more butter due to the cold and very dry Minnesota air.
Rosemary says
Hi Bridget, so glad you liked it, yes sometimes a little more butter is needed. Have a great day.
michael says
hi yvonne this recipe is absoulutley breathtaking,my husband has enjoyed this one
Rosemary says
Hi Michael, thanks so much, I am glad he enjoyed it.
Sharon says
Whenever I’m lucky enough to get to Rome, I have crostata and cornetti every morning with my coffee. So glad I found You! This recipe tastes just like the ones I’ve enjoyed in Italy and I can have it anytime right in my own kitchen ?
Rosemary says
Hi Sharon, thanks so glad you enjoy it. I agree nothing like a crostata (and a cornetto 🙂 ). Have a great week.
Yvonne says
My dad’s cousin showed me how to make this when I was a child. I did not know what it was called but she used apricot jam and it was my favorite dessert since. Thank you for sharing the recipe!
Rosemary says
Hi Yvonne, your welcome. That’s what I love about this dessert you can use any jam you like. Have a great week. Rosemary
Mary says
This is my husbands favourite dessert, simple and so easy. thanks for another wonderful recipe.
Rosemary says
Thanks Mary, so glad he likes it.
Katherines Corner says
Thank you for sharing your yumminess at the hop I happily featured you today xo
rose says
Thanks so much Katherine, baci Rosemary
rose says
Thanks Katherine, my pleasure. Thanks for having me.
rose says
ok