Italian Crostata with Jam and Pastry Lattice

Name: Italian Crostata with Jam and Pastry Lattice
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups (250 g) all-purpose flour; ½ tsp (3 g) fine sea salt; 2 tbsp (25 g) granulated sugar; 6 oz (170 g) cold unsalted butter, cold, cut into ½-inch (1.25 cm) cubes; 1 large egg yolk; 3 tbsp (45 ml) ice water; ¾ cup (200 g) jam (apricot, raspberry, or strawberry); 1 large egg, beaten with 1 tsp water for egg wash; 1 tbsp (12 g) coarse sugar (or granulated sugar) (optional)

From the MyKitchenBank Kitchen

A rustic yet elegant Italian jam tart featuring a tender, buttery pastry shell and lattice top, filled with your choice of jam. The pastry is mixed by hand, pressed into a removable tart pan, and baked until golden. The lattice strips add a beautiful finish and are brushed with egg wash for shine. Perfect for afternoon tea or dessert.

Prep: 25 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 45 min
Makes: 1 tart (8 slices)

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Steps

Before you start

Cut butter into ½-inch cubes and chill for at least 15 minutes before starting
Preheat oven to 375°F (190°C) about 10 minutes before baking
Use a 9-inch (23 cm) removable-bottom tart pan
Have all ingredients measured and ready

1
Make the pastry dough
- In a large mixing bowl, whisk together flour, salt, and sugar.
- Add the cold butter cubes and use a pastry cutter or the tines of a fork to cut and break the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized bits remaining.
- Add the egg yolk and 3 tablespoons ice water, then gently mix with a fork until the dough just comes together.
- If the dough is too crumbly, add 1 more tablespoon ice water.
- Be careful not to overwork it.
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Ready when: Dough comes together and holds its shape when gently squeezed, but is still slightly crumbly.
Tip: Keep the butter cold throughout. Warm butter makes the dough tough. If you need more time, pop the dough back in the fridge.
2
Chill the dough
- Form the dough into a disk about 1 inch thick, wrap it loosely in plastic wrap, and refrigerate for at least 30 minutes.
- This allows the gluten to relax and keeps the butter firm for a flaky pastry.
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Tip: You can chill for up to 2 hours if convenient; this actually improves flavor and texture.
3
Roll and line the tart pan
- On a lightly floured surface, roll out two-thirds of the chilled dough into a 12-inch (30 cm) round about ⅛ inch thick.
- Carefully transfer it to the 9-inch (23 cm) tart pan, letting it settle into the bottom and up the sides without stretching.
- Trim excess dough flush with the rim, reserving the scraps to add to the lattice dough.
- Prick the bottom all over with a fork.
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Ready when: Dough is evenly ⅛ inch thick and covers the pan without air pockets
Tip: If the dough tears, patch it with a small piece moistened with water. Keep the remaining dough chilled between steps.
4
Spread jam in the shell
- Spread the jam evenly over the bottom of the lined tart pan, leaving a ½-inch (1.25 cm) border.
- Use about ¾ cup (200 g) jam total.
- Don't overfill; too much jam will bubble out during baking.
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Ready when: Jam is spread in an even, thin layer
Tip: Use a spatula or the back of a spoon to spread jam smoothly without pressing down hard into the pastry shell.
5
Prepare lattice strips
- On a lightly floured surface, combine the remaining ⅓ of the dough with any reserved scraps.
- Roll out into a rectangle approximately 10 × 8 inches (25 × 20 cm) and about ⅛ inch thick.
- Using a ruler and a sharp knife, cut the dough into strips about ½ inch (1.25 cm) wide.
- You should get about 16 strips.
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Ready when: Dough is cut into even ½-inch-wide strips of uniform length
Tip: If the dough becomes warm and sticky, chill it for 5 minutes before cutting.
6
Weave the lattice top
- Arrange 8 strips evenly across the tart in one direction, spacing them about ¾ inch (2 cm) apart and pressing the ends onto the rim of the shell.
- Fold every other strip halfway back, then lay one strip perpendicular across the center.
- Unfold the folded strips over the new strip.
- Repeat, alternating which strips you fold, until you've woven all strips in both directions.
- Trim any overhang flush with the edge and press the lattice firmly to seal it to the pastry shell.
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Ready when: Lattice is evenly woven and all ends are pressed firmly to the rim
Tip: Work quickly; if the dough strips become too soft, chill the whole tart for 10 minutes before continuing.
7
Apply egg wash and chill
- In a small bowl, beat the large egg with 1 teaspoon water.
- Brush the egg wash over the lattice strips and the exposed pastry rim, coating evenly.
- Sprinkle coarse sugar over the lattice if using.
- Chill the assembled tart in the refrigerator for at least 15 minutes while you preheat the oven.
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Tip: A cold tart will puff and bake more evenly. Don't skip this step.
8
Bake the crostataOven 375°F / 190°C
- Place the chilled tart on a baking sheet (for easy handling) and bake in a preheated 375°F (190°C) oven for 30–35 minutes, until the pastry is golden brown and the jam is just beginning to bubble at the edges.
- If the edges are browning too quickly, tent loosely with foil during the last 10 minutes.
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Ready when: Pastry is deep golden brown and jam bubbles slightly at the edges; no raw dough is visible
Tip: Don't open the oven door in the first 20 minutes; this can cause the pastry to collapse or bake unevenly.
9
Cool and remove from pan
- Remove the tart from the oven and let it rest on the baking sheet for 10 minutes.
- Then carefully remove the tart pan's sides by pushing the removable bottom up from underneath.
- Allow the crostata to cool on a cooling rack or serving plate for at least 15 minutes before slicing.
- This helps the pastry set and the jam firm up slightly.
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Ready when: Pastry has cooled enough to handle and is beginning to firm up; jam is no longer bubbling
Tip: If jam has leaked underneath, gently lift the tart base carefully after 10 minutes of cooling. The cooler tart will be more stable.

Good to know

Tips

Keep all ingredients and equipment cold when working with pastry dough. Cold butter creates steam pockets that make the dough flaky.
If the lattice strips break while weaving, patch them by pressing two pieces together with a dab of water. Any imperfections will disappear when baked.
For a rustic look, skip the lattice altogether and top the tart with a simple thin crust using the remaining dough rolled into a round and draped over the filling.
Brush the finished tart with a light glaze of warmed apricot jam sieved smooth while still warm from the oven for extra shine and hold.

Make ahead

You can prepare the pastry dough up to 2 days ahead and refrigerate in an airtight container. You can also assemble the whole tart (including the lattice) several hours in advance, cover it loosely with plastic wrap, and refrigerate until ready to bake. This often improves flavor and texture.

Storage & reheating

Store the cooled crostata at room temperature, covered loosely with foil or a cake dome, for up to 2 days. You can also refrigerate it for up to 4 days. To reheat, warm gently in a 300°F (150°C) oven for 10–15 minutes until warmed through. Freeze for up to 3 months wrapped in plastic and foil; thaw at room temperature for 2–3 hours before serving, or warm directly from frozen at 300°F (150°C) for 20–25 minutes.

Substitutions

jam (apricot, raspberry, or strawberry) → Homemade jam or preserves of any type (apple, cherry, blackberry, plum, fig). Use the same weight. Thicker jams work best; thin ones may run out during baking.
cold unsalted butter → Unsalted coconut oil, chilled. Use the same amount by weight. The flavor will be subtly different, but flakiness will be similar.
ice water → Ice-cold buttermilk or sour cream. Use the same volume. This adds tang and a slightly tender crumb.
coarse sugar (or granulated sugar) → Finely chopped nuts (almonds, pistachios) mixed with a pinch of cinnamon. Sprinkle after egg wash for a nutty texture instead of sparkle.