Italian · PANTRYHOP RECIPE
Crostata di marmellata
55 minutes · 6 servings · vegetarian
A familiar Italian jam tart made with ready-made pastry for simplicity.
Ingredients
Check you have the quantities below.
- 500 g ready-made shortcrust pastry
- 250 g jam
- 1 tbsp, for dusting flour
- 1, beaten egg
- 1 tbsp, optional powdered sugar
Let’s make it
- Heat the oven to 180 C / 350 F. Lightly flour a surface and roll out about two thirds of the pastry to fit a 23 cm / 9 in tart pan.
- Press the pastry into the pan, trim the edges, then spread the jam over the base.
- Cut the remaining pastry into strips and lay them over the jam in a lattice pattern. Brush with beaten egg.
- Bake 30–35 minutes until golden. Cool at least 20 minutes before slicing; dust with powdered sugar if using.
Use seedless jam for a smoother filling and easier slicing.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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