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Italian Jam Crostata

This easy-to-make Italian Jam Crostata is just the recipe you need in your baking repertoire for a simple, delicious dessert that’s made with ingredients you likely have in your kitchen!

Italian Jam Crostata on a metal cake plate

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

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

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.

Video Tutorial: Italian Jam Crostata

Italian Jam Crostata

Yield 10 to 12 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

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

Italian Jam Crostata on a metal cake plate


  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 & 1/2 cups (180g) all-purpose flour
  • 1/3 cup jam
  • 1/3 cup sliced almonds


  1. Preheat oven to 350°F. Set aside a 10-inch springform pan.
  2. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts and the salt. Mix just until combined.
  3. Reduce mixer speed to low. Gradually add the flour, mixing just until combined. The dough will be crumbly.
  4. Remove 1/2 cup of the 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 the freezer.
  5. Transfer the remaining dough to the pan. Lightly flour your fingers, and press the dough firmly and evenly into the bottom of the pan.
  6. Spread the jam over the dough, leaving about a 1-inch border around the edges. Crumble the chilled reserved dough over jam. Sprinkle the almonds over the jam and crumb.
  7. Bake 45-50 minutes, or until golden brown. Cool before removing sides of pan. Cut into wedges with a sharp knife.


Recipe slightly adapted from Chow.

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    31 Comments on “Italian Jam Crostata”

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

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

  4. 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.

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

  6. Good point – thanks jennifer!

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

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

  10. 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. 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. 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! 🙂

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

  17. 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!

  18. I used a 10″ dark tart pan with removable bottom and the crostata browned in approximately 30 minutes.  Anyone else experience this?  A much shorter baking time?  I’m waiting for it to cool!

  19. I’m wondering how Nutella would work in this recipe

  20. This is the easiest and most heavenly dessert.  I used raspberry preserves and it was outstanding.  

  21. I also used raspberry preserves (seedless) and LOVE this recipe. A couple of things I’ll do different when I make it again (tomorrow). Parchment paper is your friend. I’ll use it to roll out the 1/3 cup for the topping (top and bottom of the dough) instead of using floured fingers and also, when patting down the dough in the pan – one piece over the top and use the 1 cup measuring cup to smooth it all out.  I also used a silicone basting brush to spread the jam – worked great!

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