Crostata alla Marmellata (Italian Jam Tart)

Slightly adapted from: The Petite Cook

Yield: 8–10 servings (one 9" tart)


Pasta Frolla (Italian Sweet Shortcrust Pastry):

  • 1 ¼ cups (140g) confectioners’ sugar, sifted
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 6 Tbsp (76g) extra-virgin olive oil
  • zest of 1 lemon
  • pinch of kosher salt
  • 1 tsp baking powder
  • 2 1/3 cups (280g) all-purpose flour


  • 1 cup + 2 Tbsp (380g) Marchesi di San Giuliano Organic Sicilian Orange Marmalade


  1. In a large bowl, whisk together confectioners’ sugar, egg, egg yolk, olive oil, lemon zest, and salt.
  2. Add baking powder and ½ cup (60g) flour, mixing with a spatula until incorporated. Gradually add more flour, eventually ditching the spatula to mix with your hands.
  3. Once the dough starts to come together, tip dough out onto clean work surface. Continue to gradually add the rest of the flour, working it in with your hands.
  4. Wrap dough in cling film, then press into a patty shape. Place wrapped dough in fridge for 30 minutes.
  5. Heat oven to 340°F. Lightly grease a 9" tart pan with olive oil. (We recommend using a tart pan with a removable bottom.)
  6. After your dough has rested and chilled, flour your work surface and rolling pin. Retrieve dough from fridge, place on work surface, and sprinkle top with a little bit of flour.
  7. Begin gently rolling out the dough into a circle, making sure to pick up and rotate the dough every few rolls.
  8. Once your dough is roughly 1/8- to ¼-inch thick, gently place dough into your tart pan. Delicately press dough into bottom and up sides of pan. Using a paring knife, trim excess dough from edges. Dock bottom of crust all over with a fork.
  9. Combine remaining dough and press into a patty shape. Set aside for just a moment.
  10. Spread marmalade over bottom of tart, smoothing it with an offset spatula or the back of a spoon.
  11. Flour your work surface and rolling pin again, if necessary. Roll out remaining dough until it’s roughly 1/8-inch to ¼-inch thick. Using a pastry wheel or sharp knife, cut long strips that are ¾" (2cm) wide.
  12. Arrange 5 or 6 strips over marmalade, trimming ends as necessary. Arrange another 5 or 6 strips over the first layer to create a lattice design. Gently press ends of strips into sides of crust to connect ‘em.
    NOTE #1: From our research, it appears that most crostata alla marmellata use this more simplified lattice design, but feel free to do a woven lattice, if you like.
    NOTE #2: You will most likely end up with a little bit of extra dough. We recommend making little hand tarts filled with marmalade and/or Noccioliva.
  13. Bake for 35–40 minutes or until lattice is light golden brown.
  14. Place pan on wire rack and allow to cool completely before cutting. Prior to serving, sprinkle with confectioners’ sugar.

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