Crostata di Marmellata

Before You Start

Bring it together, do not knead it. Frolla goes tough fast.

Thick jam only, or it will boil over the lattice.

Bottom third of the oven so the base cooks through.

Making Crostata di Marmellata

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1. Rub the butter into the flour, then add the sugar, egg, yolk, lemon zest, baking powder and salt and bring it together quickly. Do not knead it.

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2. Flatten into a disc, wrap, and refrigerate 1 hour.

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3. Stir the lemon juice into the jam. If it is loose, cook it down in a small pan 5 minutes and let it cool.

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4. Roll two thirds of the pastry and line a 24 cm tart tin, pressing it into the corners.

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5. Spread the jam over the base in an even layer, leaving a 1 cm border.

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6. Roll the remaining pastry, cut it into 1.5 cm strips and lay them over in a lattice. Seal and trim the edge.

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7. Brush the lattice with the egg yolk and milk.

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8. Bake in the bottom third of the oven at 170°C / 340°F fan / 190°C / 375°F / gas 5 for 40 minutes, until the pastry is golden right through.

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9. Cool in the tin before slicing.

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Related guides: Prep, cook and total time · Pan and tin size.

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Storage and Reheating

Under a cloth at room temperature for 5 days. Freezes 2 months.

Serving Crostata di Marmellata

• Coffee, at breakfast
• A glass of milk
• Whipped cream, at night

Still Wondering?

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.