Panna cotta, tiramisu, cannoli, etc. – Mamma mia, we love Italian cuisine! When it comes to desserts, Italians love it rich and rich and the result is always a real explosion of taste. The classics mentioned above are at the top of our popularity list, but have you ever tried an Italian Crostata di Marmellata? Crispy shortcrust pastry and a fruity jam filling – our mouths are already watering. Have you made too much jam or would you simply like to surprise your loved ones with something really extraordinary for their afternoon coffee? Then you've come to the right place because we'll show you how to easily bake the Italian jam tart! So what are you waiting for? Read on and get to the oven!
The Italian Crostata di Marmellata is a Tuscan classic that is popular as a snack orDessert with coffeeis enjoyed. This is generally a crispy tart with a jam filling and the dessert tastes simply wonderful. The original recipe usually uses apricot jam, but feel free to experiment and make Italian crostata di marmellata with other fillings such as strawberry jam or rhubarb jam.
Ingredients
Dough:
- 300 grams of wheat flour
- 170 grams butter, cold
- 100 grams of granulated sugar
- 1 No
- 1 egg yolk
- The grated zest of 1 lemon
- 1 tsp baking powder
- A pinch of salt
- Some milk for brushing
- 350 grams of apricot jam (recipe can be found below)
Prepare the dough for the Italian Crostata di Marmellata
- Place butter and sugar in the bowl of a mixer and beat with the paddle attachment on medium speed until creamy, 3-4 minutes.
- Add the grated lemon peel and mix again.
- Add the wheat flour, baking powder and salt and mix at low speed until a crumbly mixture forms.
- Add egg and stir everything into a smooth dough.
- If the dough seems too dry, you can add 1-2 tablespoons of cold water.
- Form the dough into a ball and remove about 2/3 of it - wrap the rest in cling film and put it in the fridge.
- Preheat the oven to 180 degrees and lightly grease a tart tin with butter.
- Using a rolling pin, roll out the dough about 5 mm thin into a circle and carefully place it in the baking pan.
- Spread the apricot jam evenly over the base.
- Take the remaining dough out of the fridge, roll it out and cut it into strips about 1.5 cm wide.
- Place the dough strips diagonally over the tart and press lightly on the edges.
- Whisk the egg yolks with 2 tablespoons of milk in a small bowl and brush the tart strips with it.
- Bake for about 25-30 minutes until golden brown and cool completely.
- Sprinkle with powdered sugar if desired and voilà – your Italian Crostata di Marmellata is ready!
English Ricotta and jam tart
What makes Italian Crostata di Marmellata even more delicious? A wonderfully creamy ricotta filling, of course!
Ingredients:
- 410 grams of wheat flour
- 100 grams of powdered sugar
- 180 grams butter, cold and diced
- 1 No
- 1 egg yolk
- 1 tsp baking powder
- 1 TL Vanilleextrakt
- A pinch of salt
Filling:
- 320 grams of blackberry jam
- 480 Gramm Ricotta
- 70 grams of powdered sugar
- 3 Owner
Preparation:
- Mix wheat flour, sugar, lemon zest, baking powder and salt in a large bowl.
- Add the diced butter and knead with your hands to form a crumbly mixture.
- Whisk the egg, egg yolk and vanilla extract in a separate bowl and add to the flour mixture.
- Mix into a smooth dough, wrap with cling film and place in the fridge for 30 minutes.
- In the meantime, for the filling, stir the ricotta in a bowl with a whisk for 2-3 minutes until smooth.
- Add sugar and vanilla and mix well.
- Add eggs one at a time and beat until smooth.
- Preheat the oven to 180 degrees and lightly grease a tart tin with butter.
- Remove about 2/3 of the dough and roll it out into a 5 mm thick circle.
- Carefully place the dough in the baking pan and spread the jam evenly on top.
- Top with the ricotta filling.
- Cut the remaining dough into strips about 1.5 cm wide and place them diagonally on top.
- Brush with an egg yolk if desired and bake the Italian Crostata di Marmellata for 50-55 minutes until golden brown.
- Allow to cool slightly and sprinkle with powdered sugar.
- Enjoy!
Make your own apricot jam
If you want to prepare the Italian Crostata di Marmellata according to the original recipe, you need apricot jam. However, this is not often found in supermarkets and since homemade food always tastes best, we have a simple recipe for apricot jam for you that is absolutely guaranteed to be a success.
Ingredients:
- 3 kg apricots, well washed and pitted
- 1.5 kg preserving sugar 2:1
- The juice and zest of 2 lemons
- 2 vanilla beans
Preparation:
- Place the apricots, scraped vanilla pods, lemon juice and zest in a large pot.
- Add the preserving sugar and bring to the boil over low to medium heat, stirring occasionally.
- Cook over low heat for about 20-25 minutes until the apricots become soft.
- Remove vanilla pods and puree the mixture with a hand blender.
- Pour the still hot jam into clean mason jars and close tightly.
- And voilà – it’s so easy to make your own apricot jam and prepare the Italian Crostata di Marmellata according to the original recipe!
