Italian Jam Crostata

Every once in a while, you find one of those magical recipes that’s so simple yet so delicious and gorgeous that it immediately becomes a favorite. Well, baking friends, let me introduce you to this tart.

We’ll get the fancy name out of the way first. A crostata is an Italian tart that’s usually filled with fruit jam. There are other variations, but we’ll stick with jam for our purposes.

Italian Jam Crostata is wonderfully delicious and so simple to make. A great last-minute dessert! - Bake or Break

The crust of the tart is a simple shortbread that can be made in just a few minutes. It’s everything you’d want in a shortbread crust – a little sweet and a lot buttery.

That crust is topped off with jam. I used 3’s Company Triple Berry Jam from Brooklyn’s own Anarchy in a Jar, but feel free to use your favorite. The jam is really featured here, so be sure to use a good one.

Next, we add a little crumb topping reserved from the crust and some sliced almonds. A little oven time, and you have a beautiful and delicious tart!

Italian Jam Crostata is a great go-to recipe when you need a last-minute dessert. So sweet and nutty! - Bake or Break

The bulk of the volume of the tart is the crust. The jam adds a lot of flavor, and the almonds add both flavor and crunch. The end result is a thin tart that packs a lot of flavor punch.

Another plus? It’s very easy to keep the ingredients for this on-hand for whenever you need a last-minute beauty of a dessert.

Italian Jam Crostata

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 12 servings

Italian Jam Crostata


  • 3/4 cup (12 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 & 1/2 cups all-purpose flour
  • 1/3 cup jam
  • 1/3 cup sliced almonds


Preheat oven to 350°. Set aside a 10-inch springform pan.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add vanilla and almonds extracts and salt. Mix just until combined.

Reduce mixer speed to low. Gradually add flour, mixing just until combined. Dough will be crumbly.

Remove 1/2 cup of dough. Lightly flour your fingers, and press onto a small plate until it's about 1/4-1/2 inch thick. Cover with plastic wrap. Place in freezer.

Transfer remaining dough to pan. Lightly flour your fingers, and press dough firmly and evenly into the bottom of the pan.

Spread jam over the dough, leaving about a 1-inch border around the edges. Crumble chilled reserved dough over jam. Sprinkle almonds over jam and crumb.

Bake 45-50 minutes, or until golden brown. Cool before removing sides of pan. Cut into wedges with a sharp knife.


Recipe adapted from

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  1. I love the simplicity of this tart. Shortbread + jam + almonds = delicious! I’m going to keep this recipe on hand for the next time I need a quick treat!

  2. Jess @ OnSugarMountain January 22, 2013 Reply

    So simple and yet so beautiful! I love quick, delicious recipes like this 😀

  3. Nancie Nelson January 22, 2013 Reply

    This looks and sounds so delicious, I can not wait to try it…thank you.

  4. Marla January 22, 2013 Reply

    I don’t normally like jam but this looks delicious! And easy, too. Just a few comments. One-third of a cup of jam does not sound like much for a 10-inch pan, but I’m sure it is supposed to be a thin spreading with enough flavor. And, I really like using my tart pans with removable bottom for tarts. I wonder why this would call for a springform pan? The photos are beautiful, but I do love the pretty edge the tart pans have.

    • jennifer January 23, 2013 Reply

      Marla, you can use a tart pan. The springform pan just improves your odds of removing the tart from the pan in one piece.

  5. Liz January 23, 2013 Reply

    This reminds me of homemade thumb-print jam cookies. Love it…will be pinning and making soon!

  6. Marla January 23, 2013 Reply

    Good point – thanks jennifer!

  7. pattyrocks January 23, 2013 Reply

    this looks amazing…I make jam and this year I have some blueberry that would be perfect for this…making this weekend! Thanks!

  8. Nancie Nelson January 26, 2013 Reply

    I HAD to come back and let you know my thoughts on this recipe…I am simply delighted !!! First off…a very simple recipe to make, with items that you will have in your kitchen. But it is the results that were utterly incredible, I did over cook it a bit, and next time I will take it out when YOU said to, but the texture, the flavors…wonderful !! I used a very nice strawberry jam which is made by a family in Wisconsin, they have so many different kinds, I can not wait to make seedless raspberry and BLUEBERRY..peach…the list goes on!!! Not only will this simple and flavorful recipe be delighted by all, but it’s presentation is very impressive also. Thank you for a NEV amazing recipe, which will be used daily in my kitchen…I am so happy !!!

  9. roszam January 27, 2013 Reply

    It’s in the oven and the smell is awesome!

  10. roszam January 29, 2013 Reply

    This was just amazing. So simple to make and so so tasty. Will definitely be making it again and again. Thank you so much.

  11. jack great January 31, 2013 Reply

    I usually don’t eat jam but this looks so delicious. I would love to taste it. It reminds me of cashew cake i made myself.

  12. Erika June 9, 2013 Reply

    Hi! Love your version for this dessert, but, if I may, I’d like to write down a few suggestion (I’m Italian) in case you want to do an original italian crostata.
    First of all, the shortbread crust that we use is Pasta Frolla, here’s the recipe:

    300 g flour
    150 g sugar
    150 g butter
    1 egg
    1 yolk
    1 tsp lemon zest (if you like)
    1 pinch of salt
    work very briefly all the ingrediets together (make sure you use cold butter), let it rest in the fridge for half hour.
    then, you can put it in your tart pan.

    second, you should put more jam in it (at least 5 mm).
    it’s very common to do a lattice top with some of the pasta frolla.

    congrats for your blog from Italy! :)

    • Rosemary October 12, 2014 Reply

      Erika, grazie! I lived in Orvieto for a couple of years and enjoyed a friend’s crostata but was never able to duplicate it at home. She always called the crust the pasta frolla but I had forgotten! And I had lost her recipe.

  13. Anne June 21, 2013 Reply

    I made this delicious crostata today and it was a bit hit. The simplicity of the preparation is not proportionate to the gorgeous presentation. I used my tart pan, and the fluted edge was very pretty (it came apart from the bottom easily, with just a little wiggling where some of the jam spilled over).

    Thanks for this recipe! I’ll surely be making it again.

  14. anne January 11, 2014 Reply

    What a simple and delicious recipe. I think I used a little bit more jam and almonds, but the bottom line is that it came out soooo good and so beautiful. Simple and delicious would best define it. This is a real keeper!!

  15. This looks so buttery and delicious! I always love the way sliced almonds look on top of any dessert!

  16. Wow! This looks yummy!

  17. Kelly April 19, 2014 Reply

    They serve these often for breakfast in Italian hotels and B&Bs. Yum. Making one tomorrow!

  18. Janiedee October 24, 2014 Reply

    Do you think I could use lemon curd? If yes, how much? My son’s girlfriend just had a baby and she loves lemon. Would love to make this for her. Thanks in advance!

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