© Owlbbaking, LLC. Unauthorized use and/or duplication of this material without permission from owner is strictly prohibited. Click here for round-up feature consent.
A Jam Crostata is a rustic, easy to make tart that is simplistically elegant and quick to put together. This is the perfect dessert for entertaining.
Doesn't that just roll of the tongue? Say it with me, Crostataaaaaa. Pretty, right? It means "pie" in Italian. This recipe sounds really fancy (heck, it looks pretty fancy too!), but it is not at all complicated. This is an easy to make jam tart. The elements of this dessert are simple; a shortbread crust and a layer of your favorite jam.
This is the perfect dessert for entertaining
Better yet, this is the perfect dessert for entertaining last minute! I guarantee you have all the ingredients in your pantry already, and the only thing you really need to throw together is the shortbread. Not only is the shortbread the bottom crust of this tart, it is also the topping.
This recipe is a gem. It is so insanely simple and is so beautiful. To create the same look, you'll definitely need a proper tart pan (sometimes called a quiche pan, it should have a removable bottom). You could make it in a square baking dish, but it just isn't the same. The shortbread crust really works well with the fluted edges of the tart pan. Plus, once removed, it would be so pretty to serve off of a cake stand.
I love how versatile this recipe is
You can use so many different kinds of jams and top with different nuts to create something new every time.
I stuck to seedless raspberry jam and slivered almonds. I love the tartness of the raspberries for this tart.
My favorite thing about this tart is the crust. It's almost like a crisp cookie, and the baked jam gives it a really nice, soft chew. It reminds me of a Linzer cookie but WAY better. This tart also holds together very well and does not crumble apart. I was able to take the first slice out with total success, not making any extra crumbs or messes. 🙂
Once you make the dough for the shortbread, place the dough in the bottom, ensuring even coverage.
Press the dough out and up the sides of the pan.
Spread the jam evenly over the top.
As shown here and in the original recipe by BakeOrBreak, the top is tastefully adorned with a crumble (made from the shell dough) and sliced almonds, providing that toasted nut background that really rounds out the sweetness from the jam.
The flavor has quite a lot of depth considering the recipe has so few ingredients. It is so fast to put together and is sure to impress!
- ¾ cup (or 12 tablespoons) unsalted butter (at room temp)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ⅓ cup high quality fruit jam (not jelly) (any flavor)
- ⅓ cup sliced almonds (optional)
- Preheat the oven to 350°F.
- Set aside a tart shell pan and place on top of a sheet pan (this will make it easier to handle). No need to prep or grease the pan.
- In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.
- Add the vanilla and almond extracts and the salt. Mix just until combined.
- At a low mixing speed, gradually add the flour, mixing just until combined. The dough should be crumbly.
- Remove ½ cup of the dough and set aside. I used a ½c measuring cup and gently scooped it out (do not pack it down). Place the ½c of dough onto a piece of plastic wrap, press into a thin ¼inch disk. Cover with plastic wrap. Place in the freezer.
- Transfer the remaining dough to the pan and press the dough firmly and evenly into the bottom of the pan.
- Stir the jam in the jar until smooth- it will be easier to spread this way. Spread the ⅓c of jam over the dough, but not all the way to the edge. Leave some room!
- Take the dough disk out of the freeze and crumble over the jam. Sprinkle the almonds over the top.
- Bake tart for 45-50 minutes or until light golden brown.
- After baking, allow to cool. Remove from the pan and cut into wedges or bars.
Recipe from BakeOrBreak.com
- Prep Time: 10 minutes
- Cook Time: 60 minutes