Jelly Tart Cooking Recipe- Crostata Recipe

Jelly Tart Cooking Recipe – Crostata Recipe

This is a simple, homely recipe using homemade jelly that is very quick to prepare.

Serves 8

Preparation time: 20 minutes
Resting time: 30 minutes
Cooking time: 30 minutes


  • 1 stick (4 oz./100 g) butter
  • 2 cups (7 oz./200 g) all-purpose flour
  • ½ cup (3 ⅓ oz./100 g) sugar
  • 1 tablespoon orange flower water or Marsala
  • 2 eggs (1 whole plus 1 yolk)
  • Salt
  • Butter and flour for preparing the tart mold
  • 10 oz. (300 g) jelly (jam), preferably homemade


  • 1 fluted tart mold, 12 in. (28 cm) diameter
  • 1 serrated dough cutter

Jelly Tart Cooking Recipe- Crostata Recipe 1

Cooking Method

  • Prepare the pasta frolla (sweet pastry dough).
  • Cut the butter into small pieces, soften to room temperature, and mix them with the flour.
  • Add the sugar, the orange flower water or the Marsala, the whole egg and egg yolk, and a pinch of salt.
  • Mix everything together very quickly so the heat from your hands does not melt the butter too much.
  • When you have a smooth ball of dough, wrap it in plastic wrap and place it in the refrigerator for 30 minutes.
  • Butter and flour a fluted tart mold.
  • Divide the dough into two balls, one smaller than the other (roughly two thirds to one third).
  • Roll out the largest ball to a thickness of ¼ in. (5 mm).
  • Line the mold with the pastry, trim the edges, and prick the base with a fork.
  • Spread the jelly evenly over the base of the pastry.
  • Preheat the oven to 400°F (200°C).
  • Roll out the smaller ball of pastry to the size of the tart.
  • Cut into strips ¾ in. (2 cm) wide with a serrated dough cutter.
  • Make a lattice of the strips on the surface of the tart, attaching them firmly to the rim.
  • Bake for 30 minutes, until the dough is golden brown.

Suggested food/wine match

  • Bisson, Sciacchetra Passito—Cinque’Terre DOC

Chef’s notes

Sprinkle the surface of the tart with slivered almonds.
You can replace the jelly with pastry cream or chocolate cream; with ricotta mixed with sugar, or mascarpone mixed with sugar and eggs, or with rice cooked in milk mixed with eggs and the zest of a lemon.

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