I have made this crostata many times when I had a jar of jam and didn’t want to let it sit. It’s the kind of recipe that doesn’t require much planning, the ingredients are simple and always found around the house. The dough is made quickly, has a fluffy texture, and the result is substantial, not too sweet, perfect with coffee or tea.
Quick Info
Total time: about 1 hour and 20 minutes (includes cooling time for the dough)
Preparation time: 20 minutes
Baking time: varies, usually 30-40 minutes, until golden brown
Servings: one tart of 26-28 cm (8-10 slices)
Difficulty: easy to medium
Recipe type: quick dessert, jam cake, homemade tart
Ingredients
200 g melted butter or 1 cup of oil
1 cup of white wine
1 cup of sugar
1 packet of baking powder
1 packet of vanilla powder
1 egg
1/2 vial of rum essence (or grated orange/lemon peel, if preferred)
Flour as needed (approx. 500 g, depending on absorption, should result in a dough slightly firmer than for donuts)
400 g jam or preserve (preferably something denser)
Preparation steps
1. In a large bowl, put the egg, baking powder, and vanilla powder. Whisk them together until well combined.
2. Add the essence (or zest if using). Pour in the wine, then the sugar. Mix until the sugar dissolves.
3. Add the melted butter (or oil) and mix until incorporated.
4. Gradually add the flour. Start with a spatula or spoon, then knead gently by hand. The dough should be soft but not sticky, slightly firmer than for donuts.
5. Cover the bowl with plastic wrap or a clean towel and refrigerate the dough for 30 minutes. This is enough time for it to rest and become easier to shape.
6. Remove the dough from the refrigerator. Take one-third of it and set it aside for the topping.
7. Roll out the remaining dough directly with your hands or a rolling pin to the size of the baking tray (ideally a round one of 26-28 cm). Line the bottom and sides of the tray with the dough.
8. Spread the jam or preserve over the dough and level it with a spoon.
9. From the reserved piece of dough, roll out a thin sheet and cut it into strips (with a knife or roller). Arrange them over the jam in a lattice pattern.
10. Place the tray in a preheated oven at 180°C. Bake for 30-40 minutes, or until the top dough turns golden brown.
11. Remove the tray from the oven and let the crostata cool completely; otherwise, the jam will run when sliced.
12. Optionally, sprinkle a little powdered vanilla sugar when cold.
Why I make this recipe often
I like that it doesn’t require complicated ingredients and I can use any jam I have on hand. It’s quick to make, quite filling, and keeps well for a few days. It works for coffee, and as a packed snack for school or work.
Tips and variations
Tips
If using very liquid jam, you can mix it beforehand with a bit of breadcrumbs or ground nuts to prevent it from running.
The dough should be firm enough to make the strips on top, but not too hard. If it seems too soft, add another tablespoon of flour.
Use parchment paper if the tray is not non-stick.
It’s easier to cut if you let it cool well.
Substitutions
You can use any jam or preserve, just make sure it’s not too liquid.
White wine can be replaced with orange juice if you don’t want to use alcohol, but it will slightly change the taste and texture.
Vanilla powder can be replaced with a packet of vanilla sugar or the seeds from half a vanilla bean.
Variations
For flavor, you can add grated lemon or orange peel instead of rum essence.
If you want a crunchier crust, you can sprinkle a little sugar on top before baking.
The dough can be made with oil only if you don’t have butter.
Serving ideas
It can be served plain, with coffee, tea, or for breakfast.
It can be cut into small slices and taken as a snack.
You can add a spoonful of yogurt or whipped cream on the side if you like the contrast with the sweetness.
Frequently asked questions
What jam is best?
Ideally, a dense jam, like plum, apricot, or sour cherry. Very liquid jam can run while baking.
Can I make the dough a day in advance?
Yes, the dough can be kept in the refrigerator until the next day, just take it out a little while before to soften.
Can I freeze the crostata?
Baked crostata does not freeze well; the texture changes when thawed.
Can I use only egg whites or only yolks?
No, you need to use the whole egg to bind the dough. Just egg whites or yolks will not work the same.
How do I know it’s baked?
When the strips on top are browned, the crostata is done. The edge should be slightly firm to the touch.
Nutritional values
Approximately, per slice (from 10):
Calories: 260-280 kcal
Protein: 3-4 g
Fat: 10-12 g (depends on whether you use butter or oil)
Carbohydrates: 38-40 g
Fiber: 1-2 g
Values may vary depending on the type of jam and the amount of flour absorbed by the dough.
Storage and reheating
It keeps well at room temperature, covered, for 2-3 days. If it’s very hot, it’s better to keep it in the refrigerator. No need to reheat; it is best served cold or at room temperature. I do not recommend reheating in the oven, as it may dry out.
Quick Info
Total time: about 1 hour and 20 minutes (includes cooling time for the dough)
Preparation time: 20 minutes
Baking time: varies, usually 30-40 minutes, until golden brown
Servings: one tart of 26-28 cm (8-10 slices)
Difficulty: easy to medium
Recipe type: quick dessert, jam cake, homemade tart
Ingredients
200 g melted butter or 1 cup of oil
1 cup of white wine
1 cup of sugar
1 packet of baking powder
1 packet of vanilla powder
1 egg
1/2 vial of rum essence (or grated orange/lemon peel, if preferred)
Flour as needed (approx. 500 g, depending on absorption, should result in a dough slightly firmer than for donuts)
400 g jam or preserve (preferably something denser)
Preparation steps
1. In a large bowl, put the egg, baking powder, and vanilla powder. Whisk them together until well combined.
2. Add the essence (or zest if using). Pour in the wine, then the sugar. Mix until the sugar dissolves.
3. Add the melted butter (or oil) and mix until incorporated.
4. Gradually add the flour. Start with a spatula or spoon, then knead gently by hand. The dough should be soft but not sticky, slightly firmer than for donuts.
5. Cover the bowl with plastic wrap or a clean towel and refrigerate the dough for 30 minutes. This is enough time for it to rest and become easier to shape.
6. Remove the dough from the refrigerator. Take one-third of it and set it aside for the topping.
7. Roll out the remaining dough directly with your hands or a rolling pin to the size of the baking tray (ideally a round one of 26-28 cm). Line the bottom and sides of the tray with the dough.
8. Spread the jam or preserve over the dough and level it with a spoon.
9. From the reserved piece of dough, roll out a thin sheet and cut it into strips (with a knife or roller). Arrange them over the jam in a lattice pattern.
10. Place the tray in a preheated oven at 180°C. Bake for 30-40 minutes, or until the top dough turns golden brown.
11. Remove the tray from the oven and let the crostata cool completely; otherwise, the jam will run when sliced.
12. Optionally, sprinkle a little powdered vanilla sugar when cold.
Why I make this recipe often
I like that it doesn’t require complicated ingredients and I can use any jam I have on hand. It’s quick to make, quite filling, and keeps well for a few days. It works for coffee, and as a packed snack for school or work.
Tips and variations
Tips
If using very liquid jam, you can mix it beforehand with a bit of breadcrumbs or ground nuts to prevent it from running.
The dough should be firm enough to make the strips on top, but not too hard. If it seems too soft, add another tablespoon of flour.
Use parchment paper if the tray is not non-stick.
It’s easier to cut if you let it cool well.
Substitutions
You can use any jam or preserve, just make sure it’s not too liquid.
White wine can be replaced with orange juice if you don’t want to use alcohol, but it will slightly change the taste and texture.
Vanilla powder can be replaced with a packet of vanilla sugar or the seeds from half a vanilla bean.
Variations
For flavor, you can add grated lemon or orange peel instead of rum essence.
If you want a crunchier crust, you can sprinkle a little sugar on top before baking.
The dough can be made with oil only if you don’t have butter.
Serving ideas
It can be served plain, with coffee, tea, or for breakfast.
It can be cut into small slices and taken as a snack.
You can add a spoonful of yogurt or whipped cream on the side if you like the contrast with the sweetness.
Frequently asked questions
What jam is best?
Ideally, a dense jam, like plum, apricot, or sour cherry. Very liquid jam can run while baking.
Can I make the dough a day in advance?
Yes, the dough can be kept in the refrigerator until the next day, just take it out a little while before to soften.
Can I freeze the crostata?
Baked crostata does not freeze well; the texture changes when thawed.
Can I use only egg whites or only yolks?
No, you need to use the whole egg to bind the dough. Just egg whites or yolks will not work the same.
How do I know it’s baked?
When the strips on top are browned, the crostata is done. The edge should be slightly firm to the touch.
Nutritional values
Approximately, per slice (from 10):
Calories: 260-280 kcal
Protein: 3-4 g
Fat: 10-12 g (depends on whether you use butter or oil)
Carbohydrates: 38-40 g
Fiber: 1-2 g
Values may vary depending on the type of jam and the amount of flour absorbed by the dough.
Storage and reheating
It keeps well at room temperature, covered, for 2-3 days. If it’s very hot, it’s better to keep it in the refrigerator. No need to reheat; it is best served cold or at room temperature. I do not recommend reheating in the oven, as it may dry out.